Cheesy Chicken And Bacon No Boil Pasta Bake Recipes

SIMPLE CHEESY PASTA BAKE RECIPE WITH CHICKEN, BACON AND SPINACH

Steps:

• Preheat the oven to 375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on medium heat, in a large skillet. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the bell peppers, along with the salt, pepper, garlic, tomato puree, oregano, and thyme. Stir and cook for 2-3 minutes.
• Stir in the canned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach, and cooked bacon. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with parsley before serving.

BAKE UP THIS 1-PAN CHICKEN BACON CASSEROLE TONIGHT!

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.
• Sprinkle chicken with salt. In 12-inch nonstick skillet, cook chicken over medium-high heat 4 to 5 minutes, turning once, until browned. Reduce heat to medium. Add broth and cream cheese; heat to simmering. Cook 1 to 2 minutes, stirring to break up cream cheese pieces, until combined. (Mixture may appear grainy but will become smooth during baking.)
• Pour chicken mixture over spaghetti in baking dish; stir. Cover tightly with foil. Bake 28 to 30 minutes or until spaghetti is soft and chicken is no longer pink in center.
• In medium bowl, mix bacon, Parmesan cheese, bread crumbs and melted butter. Stir spaghetti mixture; sprinkle with topping. Bake uncovered 8 to 10 minutes or until crumbs are golden brown and cheese is melted. Serve immediately.

CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
• Add the onion and cook for a further 3-4 minutes until the onion is softened.
• Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
• Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with parsley before serving.

CHEESY CHICKEN AND BACON NO-BOIL PASTA BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Spread spaghetti evenly in dish; set aside.
• Sprinkle salt over chicken. In 12-inch nonstick skillet, cook chicken over medium-high heat 4 to 5 minutes, turning once, until browned. Add broth and cream cheese. Reduce heat to medium; heat to simmering. Stir constantly 1 to 2 minutes, breaking up cream cheese pieces, until combined. Mixture may appear grainy but will become smooth during baking.
• Pour chicken mixture over pasta in dish; stir. Cover tightly with foil. Bake 28 to 30 minutes or until noodles are soft and inside of chicken is no longer pink. Stir mixture.
• Meanwhile, in medium bowl, mix bacon, Parmesan cheese, bread crumbs and melted butter. Sprinkle evenly over baked pasta mixture. Bake 8 to 10 minutes longer or until bread crumbs are golden brown and cheese is melted. Serve immediately.

CHICKEN BACON PASTA BAKE

Steps:

• Heat the oven to 180°C (360°F) or 160°C (with fan option on) or gas mark 4.
• Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
• Look at the instructions on your pasta packaging. See how long it tells you to boil the penne for, and drain the pasta 3-4 minutes before this time.
• Whilst the pasta cooks, heat a skillet to medium heat, add the olive oil and the chicken and stir-fry for about 5 minutes, until the chicken is lightly browned on all sides.
• Heat a small skillet over medium heat, add the bacon and cook until crispy, for about 4-5 minutes, then transfer on a plate covered with kitchen paper to absorb the grease in excess.
• Drain the pasta al dente, and transfer the pasta back into the pan. Add in the tomato sauce, chicken and bacon and mix all the ingredients. Season with sea salt and black pepper to taste.
• Transfer the ingredients in a 6x8 inches baking dish or an oven-friendly pan, and sprinkle the Parmesan cheese and mozzarella all over the top.
• Bake the chicken and bacon pasta for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra. Remove from the oven, allow to cool slightly, sprinkle with chopped parsley and serve.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.