Chicken Bacon Pasta Bake

By Venzie

Ingredients

• 1 pound chicken breast
• 6 slices of bacon, chopped into 1 inch pieces
• 1 teaspoon dried onion, minced
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1 package (1 pound) of bow tie pasta (or your favorite noodles)
• 2 tablespoon flour
• 2 cup. 2% milk
• 1 12 ounces container cream of chicken soup, condensed
• 1 teaspoon garlic powder, divided
• 3/4 cup Monterey Jack cheese, shredded
• 3/4 cup Colby Jack cheese, shredded
• Salt & pepper to taste.

Preparation

Step 1

Preheat oven to 350. On a griddle, cook bacon. Once cooked thoroughly, place on a paper towel. Set aside. On the same griddle, cook chicken at 300. Sprinkle with minced onion, cayenne, paprika, and 1/2 tsp of garlic powder. Cook chicken until no longer pink. Cut into 1 inch pieces and set aside. I placed the chicken on the same plate as the bacon. Cook pasta according to package directions. When the pasta has about 5 minutes left, add milk and flour into a medium saucepan. Whisk together so there are not any lumps. Then add the cream of chicken soup, garlic powder, and salt & pepper to taste. Cook over medium heat until it starts to thicken. Mix shredded cheese together in a small bowl. Add 3/4 c. of the cheese to the saucepan and whisk together. When pasta is done, strain. Add pasta back into the pan, then add the sauce and chicken. Mix well. In a 13×9 pan sprayed with non-stick spray, add pasta mix. Then top with the remaining 3/4 c. of cheese and bacon. Place in oven for 15-20 minutes, or until most of the liquid is absorbed and the cheese is bubbling.