Chicken, Bacon & Provolone Alfredo Pasta Bake
Pull out your stretchy pants for this one y’all! Yum! My hubby loves provolone cheese, bacon and pasta so I decided to combine all of these things into one decadent pasta bake. It turned out so amazingly delicious, and I am not even normally a fan of store bought alfredo sauce. You could totally sub homemade alfredo sauce if you wanted to, but the storebought tasted de-lish with all the other ingredients. I will use my homemade aIfredo sauce next time because I think it would knock it out of the PARK! I used leftover grilled chicken but you could use store-bought grilled or even rotisserie if you wanted to! We paired this rich entree with Parmesan Garlic Roasted Broccoli!
Chicken, Bacon & Provolone Alfredo Pasta Bake (adapted recipe source)
Ingredients
12 oz bacon, cooked and crumbled, divided
8 oz mushrooms, sliced
1 onion, chopped
8 oz bow tie pasta noodles (or whatever kind you want)
1 cup frozen peas
2 cups cooked chicken, chopped
2 (15 oz) jars alfredo sauce
1/2 cup parmesan cheese
sliced provolone
Directions
Chop bacon into small pieces and cook in a skillet. Remove from skillet and drain on paper towels. Reserve 2 Tbsp of the bacon grease in skillet to cook veggies in. Cook mushrooms and onions for 5 minutes. Meanwhile, boil noodles until al dente. When their are 3 minutes left for the noodles, add the frozen peas to the pasta water. Drain noodles and peas. In a large bowl combine: mushroom/onion mixture, pasta and peas, chicken, alfredo sauce, half the bacon, and parmesan cheese. Pour pasta mixture into a greased 13×9 pan. Top with the rest of the bacon and the provolone cheese slices. Bake at 350 degrees for 20 minutes or until cheese is melted and bubbly. Serve with something green 😉
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