Chicken Bacon Alfredo Pasta Casserole

All you need in the an amazing comforting dinner to feed the family, creamy pasta casserole loaded with proteins is the wat to go!

Whether you have a big, hungry family or you’re hosting a dinner, this is a wonderful dish to make. It’s hearty, and filling, and full of flavor from bacon, veggies, and of course, homemade Alfredo sauce.

Alfredo flavors are so incredibly versatile, it goes with many different ingredients but chicken alfredo is the most classic combination. That’s why I took it a step further and expanded the flavors to include crispy bacon, sweet green onions, and mushrooms.

While this pasta casserole has it all, protein, veggies, pasta, and cheese, you can also make some delicious vegetable side dishes to go with it. This will help you increase the serving amount in the casserole and give you a nice fresh vegetable on the side.

Make Ahead, Storing, and Reheating

Make ahead: while it’s not a good idea to make the whole dish ahead of time, you can make parts of it. Feel free to make the Alfredo sauce and store it in an airtight container in the refrigerator. It’s also easy to cook bacon and chicken ahead of time and store it in an airtight container in the refrigerator as well.

Storing: make sure to let the casserole cool down completely to room temperature prior to storing. Feel free to store this pasta casserole in the same dish you baked it. Cover it airtight with plastic wrap, foil, or a fitted lid. Keep in the refrigerator for 3-4 days.

Reheating: You can reheat individual portions in the microwave, in 30-40 second increments, and mixing in between. Heat just until heated through. Or, reheat the entire casserole in the oven at 350°F. Cover the casserole dish with foil when reheating so it doesn’t dry out. Note that you may need to add a little milk to reinvigorate the pasta because pasta likes to “drink” the sauce.

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Chicken Bacon Alfredo Pasta Casserole

Comforting, creamy, and cheesy pasta casserole made with juicy chicken meat, crispy bacon, mushrooms, red onions, cheese, and homemade Alfredo sauce. 

5 from 2 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Calories: 912kcal

Author: Lyuba Brooke

Ingredients

• ▢ 12-16 oz uncooked bacon chopped
• ▢ 1/2 red onion sliced thin
• ▢ 6 oz cremini mushrooms sliced
• ▢ 12 oz uncooked pasta fusilli or rotini
• ▢ 2 boneless skinless chicken breasts
• ▢ 1 1/2 cups shredded Mozzarella cheese

Alfredo sauce:

• ▢ 2 Tbsp unsalted butter
• ▢ 2 garlic cloves
• ▢ 1 tbsp all purpose flour
• ▢ 1 1/2 cups Heavy whipping cream
• ▢ ¼ cup sour cream
• ▢ ½ cup fresh grated Parmesan cheese off the block
• ▢ ½ cup grated Parmesan cheese
• ▢ Salt
• ▢ Fresh cracked black pepepr

Instructions

• Cook pasta until mostly done, drain and set aside in a large mixing bowl.
• While pasta is cooking, cook chicken in a cooking pan, over medium heat with a little bit of vegetable oil, salt and pepper. Once it’s done, take out and set aside until it cools enough to handle.
• In the same pan as you cooked chicken, add diced bacon and raise heat to medium-high. Cook bacon bits until deep golden and all fat is cooked.
• Add sliced onion and mushrooms to the pan with bacon. Mix and cook until mushrooms are cooked. Drain off some of the fat and add bacon, mushrooms and onions to the bowl with pasta.
• Preheat oven to 350℉ and grease a 9×13 casserole dish.
• Cube chicken and add it to the bowl with pasta.
• In the pot where you cooked pasta, you can cook Alfredo sauce.
• Melt butter in the pot over medium heat. Add pressed garlic and saute until fragrant (just a few seconds). Whisk in flour and slowly pour in heavy cream WHILE whisking constantly (I suggest using a silicone covered whisk). Heat through over medium heat, keep stirring slowly.
• Add sour cream, Parmesan cheeses, salt and pepper. Keep cooking on medium-low heat for about 5-7 minutes, stirring often.
• Pour Alfredo sauce into the pasta bowl and mix everything until all evenly incorporated.
• Transfer into the casserole dish and spread Mozzarella cheese over the top.
• Bake for 15 minutes.

Notes

• Storing: make sure to let the casserole cool down completely to room temperature prior to storing. Feel free to store this pasta casserole in the same dish you baked it. Cover it airtight with plastic wrap, foil, or a fitted lid. Keep in the refrigerator for 3-4 days.
• Reheating: You can reheat individual portions in the microwave, in 30-40 second increments, and mixing in between. Heat just until heated through. Or, reheat the entire casserole in the oven at 350°F. Cover the casserole dish with foil when reheating so it doesn’t dry out. Note that you may need to add a little milk to reinvigorate the pasta because pasta likes to “drink” the sauce.

Nutrition

Calories: 912kcal | Carbohydrates: 50g | Protein: 37g | Fat: 62g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 899mg | Potassium: 638mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1410IU | Vitamin C: 2mg | Calcium: 390mg | Iron: 2mg

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