What other pasta could I use for this recipe?
-Macaroni
-Rigatoni
-Penne
-Orzo
-Farefalle (or bow tie noodles)
-Shells
-Cavatappi
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Chicken Bacon Alfredo Casserole Recipe
Ingredients
- 8 ounces penne or bow tie pasta
- 16 ounces jarred alfredo sauce, (or homemade sauce works too)
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 8 bacon strips, cooked and crumbled
- 14 ounces marinated artichoke hearts, drained and roughly chopped
- ½ cup chopped green onions, (about 1 bunch)
- 1 cup shredded mozzarella cheese, divided
- salt and pepper , to taste
Equipment
Instructions
- Preheat oven to 350 degrees.
- Prepare pasta according to package directions.
- When pasta is done, drain and dump into a large collander. Add alfredo sauce and mix together. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 cup mozzarella. Season to taste.
- Transfer mixture to an 9×9-inch baking dish and sprinkle with remaining 1/2 cup mozzarella cheese. Cover with aluminum foil and bake at 350 degrees for 20 minutes or until heated through and cheese is bubbly.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
That looks so yummy. My hubby would love that recipe!!
Yum! going on the must make immediately list!
Mmmm we made homemade alfredo with bacon and zucchini this last week and it was amazing. This looks so yummy too. Thanks for sharing.
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Oh yummmmm! Thanks for a great recipe.
Alfredo is my all time favorite way to eat pasta!!! Thanks for another great idea to make with it!!!
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That looks really delicious! Can’t wait to try it out 🙂
OMG – so good! We added a pint of halved cherry tomatoes, and didn’t have Mozz so used Cheddar Jack instead. HUGE hit at our house – son wants it again tonight!
We were able to get 2 meals out of this, and although we really liked it the first night, the second time it was fantastic. I used tri color pasta for a little more color (oh, ok, because it was all I had at the time *smile*), but left everything else the same. Thanks SO much for the recipe – we’ll have it often!