Cheesy Pasta Bake With Chicken And Bacon
This rich, creamy Cheesy Pasta Bake with Chicken and Bacon is comfort food at its best. Packed with smoky bacon, tender chicken, and gooey cheese, it's a crowd-pleaser made with pantry staples. Perfect for weeknights or cozy leftovers!
Equipment
- Frying Pan
- Large Pot
- Baking Dish
- Oven
Ingredients
Main Ingredients
- 400 g dried pasta shapes rigatoni or similar
- 1 tbsp oil
- 3 large chicken breasts cut into bite-sized chunks
- 1 large onion peeled and chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic minced
- 1 tbsp tomato puree
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 800 g chopped tomatoes 2 tins
- 120 ml double cream heavy cream
- 100 g fresh baby spinach
- 6 rashers cooked bacon chopped
- 100 g grated cheddar cheese
- 100 g grated mozzarella
- small bunch parsley roughly torn
Instructions
- Preheat the oven to 190°C (375°F fan). Boil salted water and cook the pasta one minute less than package instructions.
- Heat oil in a large frying pan. Add chicken and sear for about 5 minutes until browned.
- Add the onion and cook until softened and fragrant.
- Stir in red and yellow peppers, salt, pepper, garlic, tomato puree, oregano, and thyme. Cook for 2–3 minutes.
- Add chopped tomatoes and cream. Stir and let simmer until sauce thickens slightly.
- Stir in cooked pasta, spinach, and bacon until evenly combined and spinach wilts.
- Transfer to baking dish. Sprinkle with cheddar and mozzarella. Bake for 20–25 minutes until golden and bubbling.
- Top with torn parsley and serve warm.
Notes
Make ahead up to the baking step, refrigerate, and bake when ready. For leftovers, reheat gently with a splash of liquid for best texture.
Nutrition
Calories: 690kcalCarbohydrates: 55gProtein: 40gFat: 35gSaturated Fat: 18gCholesterol: 120mgSodium: 780mgPotassium: 950mgFiber: 5gSugar: 8gVitamin A: 1800IUVitamin C: 65mgCalcium: 260mgIron: 3.5mg
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