Pasta Chicken & Bacon Carbonara Casserole
- Preparing Time: 1 hour and 40 minutes
- Total Time: 1 hour and 40 minutes
- Served Person: 6
- garlic powder to taste
- 4 tablespoons olive oil
- salt and pepper to taste
- dried basil to taste
- 1 cup grated parmesan cheese divided
- 1/2 cup peas
- 2 large frozen chicken breasts or equivilent leftover cooked chicken (2 1/2 to 3 cups)
- onion powder to taste
- dried oregano to taste
- celery seed to taste
- 1/2 cup onion finely diced
- 1/2 cup green bell pepper finely diced
- 1/2 cup red bell pepper finely diced
- 1 garlic cloves (to 2); finely grated
- 6 tablespoons dry white wine (3 glugs) for deglazing pan
- 3 tablespoons real bacon bits (heaping tbs.) or crumbled cooked bacon
- 1 1/2 to 2 jars alfredo sauce depending on how creamy you want it
- 2 cups mozzarella (or provolone cheese) shredded & divided
- 1 pound penne pasta (or your choice pasta); cooked to al dente
- Carbohydrate 115.088082410968 g
- Cholesterol 313.694405224967 mg
- Fat 72.1457474731327 g
- Fiber 1.14944998070588 g
- Protein 79.5484303974784 g
- Saturated Fat 41.4487340293485 g
- Serving Size 1 1 Serving (882g)
- Sodium 1523.79744468974 mg
- Sugar 113.938632430262 g
- Trans Fat 4.38443218407646 g
- Calories 1425 calories
My Unexpected Culinary Adventure: A Weeknight Pasta Dream
Life as a busy working mom is a whirlwind of early mornings, packed lunches, and the constant juggling act of career and family. Finding time for a home-cooked meal that's both delicious and satisfying often feels like winning the lottery. But last week, I stumbled upon a recipe that changed my weeknight dinner game completely: a creamy, cheesy, bacon-laden pasta casserole that even my picky eaters devoured.
I'm not a chef, not even a particularly talented cook. My cooking skills are best described as "functional" – I can get the job done, but I'm not exactly whipping up gourmet meals on a regular basis. So when I found myself with a craving for something rich and comforting, I wasn't expecting a culinary revelation. I was just looking for something quick, easy, and hopefully, palatable. This recipe fulfilled those needs and more, becoming an instant family favorite.
The inspiration came from a restaurant I visited recently. Their carbonara was divine, a decadent symphony of creamy sauce, perfectly cooked pasta, and salty, crispy bacon. Trying to replicate that restaurant experience at home usually ends in a slightly disappointing approximation. But this recipe uses clever shortcuts (like pre-made Alfredo sauce) to achieve a remarkably similar flavor profile without the hours of meticulous preparation.
The beauty of this casserole lies in its versatility. I used leftover rotisserie chicken, saving myself even more time, but it also works beautifully with fresh, pan-fried chicken breasts. The flexible ingredient list allows for experimentation – feel free to add different vegetables, spices, or cheeses to personalize the dish to your liking. It’s a truly adaptable recipe, perfect for busy weeknights or those times when you just want a comforting meal without the fuss.
What truly sets this recipe apart is the ease of preparation. You can easily prepare most of it in the morning, stashing it in the fridge until you're ready to pop it in the oven. This makes it perfect for those long days where even the thought of cooking feels overwhelming. The oven takes over the cooking process, freeing you up to focus on other things – like getting the kids ready for bed or catching up on emails before collapsing on the sofa.
This isn't just a quick meal, though; it's a flavor explosion. The combination of creamy Alfredo sauce, crispy bacon, tender chicken, and perfectly cooked pasta is a winning combination that satisfies every craving. The cheese topping adds a delightful golden-brown crust, while the hearty ingredients ensure everyone feels fully satisfied. It’s the type of dish that warms your soul as much as it fills your stomach.
If you’re looking for a delicious, easy, and adaptable recipe that’s perfect for busy weeknights, I highly recommend this pasta chicken and bacon carbonara casserole. It's transformed my weeknight dinners, and I’m confident it will do the same for you. Enjoy!
Step-by-step
- Place frozen chicken breasts in greased baking dish. Top frozen chicken breasts with 2 tbs. olive oil and season to your liking with all the spices.
- Bake in a 350F oven for 45-60 mins or until meat thermometer reads 160 degrees, when done remove and let cool a bit.
- While chicken is baking make pasta according to package directions for al dente.
- In a saute pan place onions, and peppers. Saute veggies until slightly tender, add grated garlic and stir so it won't burn.
- Deglaze pan with white wine and simmer for a couple minutes.
- Cut slightly cooled chicken into bite size chucks or shred if you prefer.
- Combine chicken, sauteed veggies, Alfredo sauce, 1 cup of the mozzarella cheese, 1/2 cup parmesan cheese, peas, and drippings from baked chicken pan (if you did the 1st step). Add salt and pepper to taste (watch out when adding salt. Bacon and cheeses add salt already).
- Pour mixture over pasta in a greased 9" x 13" baking dish and stir to combine. Top with remaining cheeses. Cover with foil.
- Bake at 350F for 30 mins then uncover and bake until bubbly and slightly browned.
