Chicken & Bacon Penne Alfredo Casserole
  • 12 oz Penne pasta
  • 1 lb chicken breasts, cut into 1" chunks OR 2 breasts from a rotisserie chicken
  • 2 T olive oil
  • 1 16 oz jar alfredo Sauce
  • ½ cup cooked bacon, crumbled {extra if you'd like}
  • 1½ cups shredded mozzarella
  • Salt & pepper to taste
  • fresh chopped parsley
  1. Preheat oven to 375° degrees.
  2. Cook pasta according to al dente package directions, drain and set aside.
  3. Over medium-high heat in non-stick pan, saute chicken in olive oil. Brown on all sides, approximately 5-7 minutes. If using breasts from a rotisserie chicken - skip this step.
  4. Spray a 9x13 casserole dish with non-stick cooking spray. Mix pasta and Alfredo sauce together.
  5. Spread about ½ of the pasta into the baking dish. Next layer on top: chicken, ½ of the bacon and ½ of the cheese. Spread remaining pasta on top and finish with remaining bacon and cheese.
  6. Bake 15-20 minutes until heated through.
  7. Sprinkle with freshly chopped parsley if desired.
Recipe by LeMoine Family Kitchen at