Recipe; Chicken and Bacon Pasta Bake

A simple recipe for a weeknight. With a creamy white, cheese sauce this Chicken and Bacon Pasta Bake is perfect for a mid-week meal.

Another Pasta bake

Yup. I’ve said it many times… You can’t go wrong with pasta. It’s such a versatile ingredient. It absorbs flavour immensely if cooked correctly.

We eat a lot of pasta in our house. It’s a quick ingredient. Not only that, if you have picky eaters you can add all sorts of ingredients together and can change people’s perception of certain foods.

Chicken and Bacon Pasta Bake

We fancied Chicken bacon and leek one evening and as a change, I thought I would zhuzh it up a bit and make it into a pasta bake. This is quite a simple recipe, but it does require a bit of forward planning. Get your ingredients ready at the start to make things easier as you go along.

Chicken and Bacon Pasta Bake

A great combination of chicken and bacon to make a perfect mid week meal.

4.25 from 4 votes

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Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Course Main Course

Cuisine British

Servings 5 people

Calories 549 kcal

Ingredients

  

• 500 g Chicken Breasts Skin Removed
• 450 ml Chicken Stock
• 50 g Butter
• 1 Large Leek thick sliced
• 50 g Plain flour
• 1 tsp Mustard Powder
• 450 ml Semi Skimmed Milk
• 150 g Grated Cheddar Cheese
• 75 g Mozzarella Cheese thinly sliced
• 320 g Pasta Farfalle or Penne works well

Instructions

 

• Get all of your ingredients ready to make the process easier
  
• Place the chicken breasts into a large saucepan in a single layer, pour over 450ml of chicken stock and place over medium heat. As the stock comes to a good simmer, turn off the heat and cover.
• After 10-15 minutes, the chicken will be cooked. Set it to one side and keep hold of the stock.
• In a large pan, melt the butter and add the bacon and fry until crispy.
• Remove the bacon and add the leeks and fry for 5 minutes, until soft.
• Stir in the flour and mustard powder and keep cooking, stirring continuously for a minute or so.
• Pour in the milk, bit by bit, then add the chicken stock you kept earlier.
• keep stirring until you get a smooth consistency sauce. Turn up the heat and boil for 1 minute, until the sauce has thickened.
  
• Turn off the heat
• Preheat the oven to 220C/200C Fan/Gas 7
• Chop the chicken into small pieces
• Stir in half of the cheese, most of the bacon, and the chicken
• Give it a good seasoning with salt and pepper.
• Add the pasta to a large pan of boiling water and cook for around 10 minutes
• Drain the pasta and then combine it with the sauce.
  
• Pour into a large baking dish, cover with the remaining cheese and mozzarella, sprinkle the remaining bacon on top.
  
• Add to the oven and bake for 15 -20 minutes until the top is golden and the sauce is bubbling.

Keyword Bacon, Chicken, Pasta

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