16th May 2021

Chicken & Bacon Pasta Bake

Chicken & Bacon Pasta Bake

For the Chicken & Bacon Pasta Bake, we cook the chicken, bacon and pasta. Then we prepare a creamy sauce. We then bring all the elements together, top with mozzarella cheese and bake in the oven. The resultant dish is a delectable pie that’s cheesy and with the right balance of Italian herbs that tantalize your taste buds and keep you yearning for more and more. (For more recipes with Pasta, click here or for other pie recipes, click here)

Serves: 6 to 8 Persons

Prep. Time: 30 Mins

Cooking Time: 40 Mins + Baking


[Standard Measure: 1 cup = 250 ml]

  • Pasta [Penne] – 500 gms
  • Chicken (breast, boneless) – 400 gms
  • Pork or Chicken Bacon – 250 gms
  • Onion (finely chopped) – 2 medium
  • Garlic (finely chopped) – 8 cloves
  • Spring Onion (whites & greens) – 4
  • Chicken Stock (click here) – 1000 ml
  • APF (madia) – ½ cup
  • Milk – 500 ml + ½ cup (optional)
  • Butter – 100 gms
  • Mozzarella Cheese (grated) – 1 cup
  • Cheddar Cheese Singles / Slices – 2
  • Italian Pasta Seasoning – 2 tsp.
  • Black Pepper Powder (coarsely ground) – ½ + ½ sp.
  • Oil – 3 tbsp.
  • Salt – 1 tsp. or to taste

Step 1:     Chop the chicken into tiny strips. Chop the bacon too.

Step 2:     Cook and drain the pasta as per the instructions on the pack till al dente (firm to the bite). Once cooked, drain and then pour cold water / tap water over it. Drain and keep aside.

Step 3:     Heat 1 tbsp. of oil in a pan and add the chicken bits. Season with ½ tsp. salt, ½ tsp. pepper and ½ tsp. pasta seasoning. Cook on medium heat for 2 to 3 minutes till the chicken is cooked. Then remove from the pan and transfer to a bowl.

Step 4:     In the same pan, heat another 2 tbsp. of oil and add the bacon, garlic and onion and sauté for 6 to 8 minutes on medium heat till the onion is soft.

Step 5:     Add the cooked chicken and the spring onion whites and greens to the onion-bacon mixture. Season with another ½ tsp. salt and ½ tsp. pasta seasoning. Transfer all to a bowl.

Step 6:     In the same pan, melt the butter and add the madia and cook on medium heat for 2 minutes whilst stirring continuously till a roux (sauce thickening mixture) is formed. Mix the stock and the milk and add to the pan. Cook stirring continuously till the sauce thickens.

Step 7:     Add the 2 slices of cheddar to the sauce and ½ tsp. black pepper powder.

Step 8:     Then add the pasta, and the fried onion-chicken-bacon and mix well. Switch off the heat. (If the pasta mixture seems too dry add the optional ½ cup of milk).

Step 9:     Transfer the mixture to a big oven proof baking dish (10 inch) or two smaller ones. Sprinkle the grated Mozzarella all over.

Step 10:     Bake the pasta at 220° C for 20 to 25 minutes till the cheese melts. Serve hot.


  • You can also prepare a stock by dissolving 2 big stock cubes in 1000 ml boiling water.

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