Chicken and Bacon Pasta Bake
A creamy and savory pasta bake featuring chicken, bacon, and broccoli, topped with melted cheese.
Equipment
- Large pan
- Grill
- Oven
Ingredients
- 300 g Pasta (11 oz)
- 1 tsp Olive oil
- 200 g Bacon (7 oz) Chopped into small pieces
- 300 g Chicken breast (11 oz) Chunks, About 2 large chicken breasts
- 3 Cloves Garlic Peeled and crushed
- 1 Large Onion Peeled and chopped into chunks
- 300 g Broccoli (11 oz) (Whole head) Chopped into small chunks
- 500 ml Milk (2 cups)
- 2 tbsp Plain flour
- Salt to taste
- Freshly ground black pepper to taste
- 150 g Cheese (5 oz) Your preference
- 1 tsp Wholegrain mustard (Optional)
Instructions
- Start by boiling your pasta in salted water until it’s just al dente, which usually takes a bit less time than the package suggests. You’ll want it firm but not fully cooked since it’ll finish in the oven. Don’t forget to drain it well so your dish doesn’t end up watery.
- Next, add the chopped bacon to a pan over medium heat. Sizzle it until it turns crispy and releases that delightful smoky aroma. This step adds a savory depth to your dish, but be careful not to burn the bacon, as it can become bitter.
- Toss in the chicken chunks to the same skillet after removing the bacon. Cook until the chicken is no longer pink and slightly golden. This helps seal in the juices, giving you tender chicken. Watch the pan closely to avoid drying it out.
- Stir in the crushed garlic and chopped onion, cooking until the onion becomes translucent. You’ll notice an amazing fragrance filling the kitchen! This step builds the flavor base, but keep an eye on the garlic to prevent it from burning.
- Fold in the florets of broccoli, allowing them to soften just a bit, about a few minutes. The bright green color will pop, and you'll know they're ready when they turn tender yet still crisp. Don’t let them overcook; we want them to maintain a nice bite!
- Whisk together milk and flour in a bowl before pouring it into the pan with the veggies and meat. Let it simmer and thicken while stirring occasionally, creating a creamy texture. If you skip the whisking, you might end up with lumps, so take your time here.
- Add the drained pasta into the skillet with the sauce. Stir everything carefully until well combined, letting those flavors mingle. You’ll want every piece coated in the creamy goodness. Just avoid over-mixing, or your pasta could break apart.
- Transfer the mixture to a baking dish, spreading it out evenly. If you’re feeling fancy, sprinkle your favorite cheese over the top. This layer will melt and form a gorgeous crust. Just remember, too much cheese can make it greasy, so go easy on it.
- Pop the dish into the oven and bake until bubbly and golden on top. You'll know it’s ready when it’s beautifully browned and the kitchen smells irresistible. Keep an eye during the last few minutes to avoid burning the cheese.
Notes
Store leftovers in the fridge for up to 3 days. Reheat until piping hot before serving again.
If the pasta bake seems dry, try stirring in a splash of milk or cream just before serving to add moisture. When baking, keeping an eye on the cheese topping will help; grill it until it's bubbling and has a golden color for best results. For pasta that's not mushy, reducing the initial boiling time by a minute or two can result in a firmer texture after baking. If using leftovers, any cooked chicken from a roast can be added for convenience, helping stretch the meal without sacrificing flavor. If pasta is too watery, ensure it's drained thoroughly after boiling to prevent the sauce from becoming runny in your dish.