Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 6 people
A delightfully creamy and cheesy pasta dish that easily captured my family’s heart! Made with homemade Spinach dip mixed with elbow macaroni, chicken, and bacon that is coated with Parmesan and Mozzarella cheese sauce. Scrumptious!
Ingredients
Spinach Dip:
8 ounces cream cheese
1/2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, shredded
5 ounces frozen spinach, thawed, drained
5 cloves garlic, minced
salt to taste
Remaining pasta bake ingredients:
1 pound chicken, diced
1 tbsp olive oil
salt
1/2 tsp Italian seasoning
8 ounces elbow macaroni, uncooked
6 slices bacon, cooked, drained, chopped
1 c. Mozzarella cheese, shredded
How to make Chicken and Bacon Pasta Bake
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To make the spinach dip, place the cream cheese in a medium bowl and soften.
Step 3: Into the bowl with the softened cream cheese, add in the rest of the dip ingredients (Mozzarella, Parmesan, spinach, garlic, and salt). Mix well.
Step 4: In a large skillet, heat the olive oil. In the meantime, season the sliced chicken with salt and Italian seasoning. Once the oil is hot, add the pieces of chicken into the skillet. Cook over medium heat for about 2 minutes, stirring until no longer pink.
Step 5: Cook the elbow macaroni according to the package direction until al dente. Drain and set aside.
Step 6: To assemble the chicken and pasta: Add the chopped bacon, cooked and drained pasta, and spinach dip into the skillet with the chicken. Mix and slightly reheat. Then, transfer the pasta mixture into a casserole dish and sprinkle with a cup of Mozzarella cheese.
Step 7: Place inside the preheated oven and bake for about 15 minutes, uncovered.
Step 8: Broil the pasta bake for approximately 3 to 4 minutes until the top is nicely brown. Keep an eye, so the pasta bake doesn’t burn.
Nutrition Facts:
Amount Per Serving: Calories 672 | Fat 44g 68% | Saturated Fat 18g 113% | Cholesterol 140mg 47% | Sodium 649mg 28% | Potassium 443mg 13% | Carbohydrates 32g 11% | Fiber 2g 8% | Sugar 2g 2% | Protein 34g 68% | Vitamin A 3640IU 73% | Vitamin C 3.3mg 4% | Calcium 331mg 33% | Iron 2.1mg 12%
Ingredients
- Spinach Dip:
- 8 ounces cream cheese
- 1/2 c. Mozzarella cheese, shredded
- 1/2 c. Parmesan cheese, shredded
- 5 ounces frozen spinach, thawed, drained
- 5 cloves garlic, minced
- salt to taste
- Remaining pasta bake ingredients:
- 1 pound chicken, diced
- 1 tbsp olive oil
- salt
- 1/2 tsp Italian seasoning
- 8 ounces elbow macaroni, uncooked
- 6 slices bacon, cooked, drained, chopped
- 1 c. Mozzarella cheese, shredded
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: To make the spinach dip, place the cream cheese in a medium bowl and soften.
Step 3: Into the bowl with the softened cream cheese, add in the rest of the dip ingredients (Mozzarella, Parmesan, spinach, garlic, and salt). Mix well.
Step 4: In a large skillet, heat the olive oil. In the meantime, season the sliced chicken with salt and Italian seasoning. Once the oil is hot, add the pieces of chicken into the skillet. Cook over medium heat for about 2 minutes, stirring until no longer pink.
Step 5: Cook the elbow macaroni according to the package direction until al dente. Drain and set aside.
Step 6: To assemble the chicken and pasta: Add the chopped bacon, cooked and drained pasta, and spinach dip into the skillet with the chicken. Mix and slightly reheat. Then, transfer the pasta mixture into a casserole dish and sprinkle with a cup of Mozzarella cheese.
Step 7: Place inside the preheated oven and bake for about 15 minutes, uncovered.
Step 8: Broil the pasta bake for approximately 3 to 4 minutes until the top is nicely brown. Keep an eye, so the pasta bake doesn’t burn.
