Creamy Chicken & Bacon Pasta Bake Recipe for Weeknight Dinners

Creamy, cheesy and utterly comforting, this family-friendly chicken and bacon pasta bake is indulgent, easy to make and perfect for feeding a crowd.

Rich and saucy, this pasta bake won’t dry out and makes excellent leftovers. It yields about 8 servings, ideal for a large family or to save for the week.

This version differs from a quicker stovetop creamy chicken and bacon pasta by finishing in the oven under a golden layer of cheese and using fresh tomatoes to add brightness and depth to the sauce.

[h2 class=”wp-block-heading” id=”ingredients”]Ingredients[/h2]

• Chicken breasts — or substitute boneless, skinless chicken thighs for juicier results.
• Bacon — use middle/back bacon rather than streaky bacon to avoid excess oil. If using streaky bacon, drain excess fat.
• Fresh tomatoes — add natural sweetness and freshness; canned diced tomatoes work too.
• Heavy cream — gives a rich, stable sauce; avoid light cream if you want a thicker result.
• Sour cream — adds a subtle tang; substitute cream cheese or Greek yogurt if preferred.
• Cheddar (or a mix of mozzarella and tasty) — for a melty, golden top.
• Sugar — a small amount balances acidity and rounds the flavours.

[h2 class=”wp-block-heading” id=”how-to-make-chicken-and-bacon-pasta-bake”]How to make chicken and bacon pasta bake[/h2]

This recipe takes about 45 minutes total with roughly 15 minutes of active cooking.

[h3 class=”wp-block-heading”]Cook the pasta[/h3]

Bring a large pot of water to a rolling boil, season generously with salt and cook 500g (about 1 lb) penne or your preferred shape according to packet directions. Drain and set aside while you prepare the sauce.

[h3 class=”wp-block-heading”]Make the creamy chicken and bacon sauce[/h3]

Heat a tablespoon of olive oil in a large non-stick pan over high heat. Add half the chicken (cut into bite-sized pieces) in a single layer, season with salt and pepper and sear for about 1 minute per side until browned. Remove and repeat with the remaining chicken. The chicken should be browned but not fully cooked.

In the same pan, add another tablespoon of oil if needed, then sauté a diced onion and minced garlic over medium heat for about 1 minute. Increase to high, add 300g diced middle bacon and cook until it begins to caramelise, roughly 4–5 minutes.

Add chopped tomatoes and cook on high for about 3 minutes until they begin to soften. At this point the pasta should be ready—drain and set aside.

Return the chicken to the pan with any juices. Season with 1 tsp paprika, 1 tsp dried thyme, 1/2 tsp dried oregano and 2 tsp brown sugar. Stir on high for a minute to combine, then pour in 1½ cups heavy cream and 1/3 cup sour cream. Bring to a gentle simmer, taste and adjust seasoning with salt (or chicken/veg stock powder) and pepper, then remove from the heat.

[h3 class=”wp-block-heading”]Assemble and bake[/h3]

Preheat the oven to 220°C / 430°F. In a large baking dish (approx. 23×33 cm / 9×11 in), combine the cooked pasta with the creamy chicken and bacon sauce. Mix thoroughly so the sauce coats the pasta evenly.

Sprinkle 2 cups shredded tasty (or a 50/50 mix of tasty and mozzarella) and 1 cup grated parmesan evenly over the top.

Bake on the middle rack for about 15 minutes or until the cheese blisters and turns golden. High heat browns the cheese quickly and minimises additional cooking of the chicken, helping it stay tender. Using thighs also reduces the risk of overcooking.

Let the bake rest for about 10 minutes before serving so the sauce settles and thickens slightly. Serve while warm and enjoy the golden, crispy cheese topping.

[h2 class=”wp-block-heading” id=”useful-tips-and-tricks”]Useful tips and tricks[/h2]

• Turn the chicken only once while searing. Searing at high heat for about 1 minute per side gives the best caramelisation and prevents moisture loss.
• Brown the chicken in batches. Avoid overcrowding the pan so the temperature doesn’t drop and the chicken can brown properly.
• Season with stock powder instead of plain salt for extra depth of flavour.
• Rest the bake 10 minutes before serving so the sauce is absorbed by the pasta and thickens a touch.

[h2 class=”wp-block-heading” id=”good-to-know”]Good to know[/h2]

[h2 class=”wp-block-heading” id=”serving-suggestions”]Serving suggestions[/h2]

Because the pasta bake is rich and filling, pair it with a fresh, contrasting side:

• Simple Greek salad or garden salad
• Pumpkin and spinach salad with goat’s cheese and balsamic dressing
• Chicken salad with dried cranberries, avocado and almonds (omit additional chicken if serving together)
• Cheesy garlic bread for an indulgent meal

[h2 class=”wp-block-heading” id=”leftovers-freezing-and-reheating”]Leftovers, freezing and reheating[/h2]

Store leftovers in airtight containers in the fridge for 3–4 days or freeze for 2–6 months. To reheat in the oven, place in an oven-safe dish, cover with foil and warm at 180°C / 350°F for 15–20 minutes, or until heated through. If the pasta looks dry, stir in a splash of hot water or stock before reheating.

If you make the recipe, leave a comment to share how it turned out — I’d love to hear your thoughts. Happy cooking!

— Gen

[h2 class=”wp-block-heading” id=”video”]Video[/h2]

[h2 id=”%f0%9f%93%96-recipe”]📖 Recipe[/h2]

Creamy Chicken and Bacon Pasta Bake

Creamy, cheesy and comforting — an indulgent pasta bake that feeds eight and makes fantastic leftovers.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8 people

Calories: 672 kcal

Ingredients

• 1 kg / 2 lb chicken breasts or thighs, cut into bite-sized pieces
• 500 g / 1 lb penne or other pasta
• 300 g / 11 oz middle bacon, diced
• 3 large tomatoes, roughly chopped
• 1 onion, finely diced
• 5 cloves garlic, minced
• 1½ cups heavy cream
• ⅓ cup sour cream
• 1 tsp dried thyme
• ½ tsp dried oregano
• 1 tsp paprika
• 2 tsp brown sugar
• 3 tbsp olive oil
• Salt or chicken/veg stock powder, and black pepper to taste
• 2 cups shredded tasty (or 50/50 tasty and mozzarella)
• 1 cup shredded parmesan

Instructions

1. Preheat oven to 220°C / 430°F.
2. Cook pasta in well-salted water according to packet instructions. Drain and set aside.
3. While the pasta cooks, brown the chicken in batches in a hot pan with 1 tbsp oil. Season and sear about 1 minute per side. Remove and repeat.
4. In the same pan, add remaining oil, sauté onion and garlic for 1 minute. Add bacon and cook on high until caramelised, about 3–4 minutes.
5. Add tomatoes and cook on high for about 3 minutes, stirring occasionally.
6. Return the chicken and its juices to the pan. Add oregano, thyme, sugar and paprika. Stir on high for 1 minute then pour in heavy cream and sour cream. Bring to a gentle simmer, then remove from heat. Adjust salt/seasoning to taste.
7. Combine cooked pasta and the creamy chicken and bacon sauce in a large baking dish and mix well.
8. Top with shredded cheese and bake for 15 minutes or until the cheese blisters and turns golden.
9. Rest for 10 minutes before serving.

Notes

Middle bacon: leaner than streaky bacon and less oily. If using streaky bacon, drain excess fat.

Seasoning: chicken or vegetable stock powder adds extra depth compared with plain salt.

Searing tips: only turn the chicken once to get a good sear. Brown in batches to avoid overcrowding the pan.

Resting: allow the bake to rest 10 minutes so the sauce firms up slightly and the flavours meld.

Storage: refrigerate up to 3–4 days or freeze for 2–6 months. Reheat covered and add a splash of stock or water if needed.

Nutrition

Calories: 672 kcal | Carbs: 48.1 g | Protein: 37.8 g | Fat: 37.4 g | Saturated fat: 22.9 g | Cholesterol: 247 mg

[h2 class=”wp-block-heading” id=”more-pasta-recipes”]More pasta recipes[/h2]