Bacon Alfredo Pasta Bake Food

CHICKEN BACON RANCH PASTA BAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan.
• In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese and ranch dressing. Stir to combine.
• Pour mixture into your baking pan and spread into an even layer.
• Sprinkle chopped bacon on top of the mixture.
• Next, sprinkle mozzarella cheese.
• Bake for 15 - 20 minutes, until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.

CREAMY BACON PASTA BAKE

Steps:

• Preheat the oven to 180°C/350°F.
• In a large, oven-proof pan, fry the bacon until it starts to crisp. Remove from the pan and set aside. Drain off the bacon fat and reserve for cooking with.
• In the same pan, melt the butter and add the onion. Allow to cook until soft.
• Add the garlic and sage and cook for a minute before adding the flour.
• Stir the flour into the butter then whisk in the milk and cream. Reduce the heat and allow to simmer for 5-7 minutes until the sauce is thick and creamy. Remove from the heat then stir in the bacon, Parmesan and half of the grated cheese. Season to taste.
• Add the cooked pasta and some of the pasta cooking water. Stir to coat the pasta in the sauce. At this stage, the sauce should look quite thin. The pasta will absorb more sauce as it cooks so if it looks too dry at this stage, add more pasta cooking water.
• Top with the remaining cheese and more sage leaves if desired then place in the oven.
• Allow to bake for 15-20 minutes until the cheese is golden brown.
• Remove from the oven, allow to cool for 10 minutes then serve.

FETTUCCINE ALFREDO RECIPE WITH BACON AND SPINACH

Steps:

• Prepare pasta according to package instructions.
• Melt butter in a medium saucepan over medium low heat. Grate garlic directly into butter, and let mingle for about 2 minutes.
• Add cream, salt and pepper and simmer for 3 minutes.
• Whisk in 1/4 cup of the pasta water. Continue to simmer 2 more minutes.
• Whisk in grated parmesan, continue to whisk until melted, about 2 minutes. Sauce should thicken a bit.
• Stir in bacon, and spinach; combine, allowing spinach to wilt.
• Add drained pasta to pan and toss to coat pasta.
• If desired, garnish with fresh parsley.
• Salt and pepper to taste.

ALFREDO PASTA WITH BACON

Steps:

• Bring a large pot of water to a boil. Salt generously. Add the pasta and cook until al dente. Reserve a mug full (about 1 cup) of the pasta water then drain the pasta. Return the pasta to the pot.
• While the pasta is cooking, cut the bacon into bite-sized pieces. Cook in a large skillet over medium-high heat until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain.
• Add the butter to the bacon grease in the skillet and cook until the butter is melted. Whisk in the flour and cook for a minute or two.
• Slowly whisk in the chicken broth and the cream. Cook for a few minutes, until the sauce has started to thicken up. Add in the Parmesan and stir until melted.
• Pour the Alfredo sauce and the reserved bacon over the pasta in the pot. Stir to coat. If needed, add some of the reserved pasta water to loosen up the sauce.
• Serve topped with chopped parsley, if desired.

CHICKEN ALFREDO WITH CRISPY BACON (PAULA DEEN)

Steps:

• Heat a large skillet over medium heat. Add bacon; cook until crisp. Remove bacon to paper towels to drain, reserving drippings in skillet. Crumble bacon and set aside.
• Sprinkle chicken with salt and pepper. Brown chicken in drippings; add chicken broth. Cover and cook for 15 to 20 minutes or until cooked through. Remove chicken; shred meat.
• Add onion and garlic to skillet; cook for 7 minutes over medium-high heat or until onion is tender. Add shredded chicken to skillet, and stir in cream; cook for 5 minutes or until thickened slightly. Remove from heat; add cheese and parsley, stirring until cheese melts.
• Tossed cooked fettuccini with chicken mixture. Add enough reserved cooking liquid to reach desired consistency. Sprinkle with crumbled bacon and enjoy!

BACON CHICKEN ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings., Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. , Drain fettuccine; stir into a skillet. Add the Alfredo sauce, spinach, Italian seasoning and bacon. Cook and stir until heated through. Sprinkle with cheese.

BACON ALFREDO PENNE PASTA

Steps:

• Cook pasta as directed on package, omitting salt; drain.
• Heat oil in Dutch oven or large deep skillet on medium heat. Add garlic; cook and stir 1 min.
• Reserve 1 Tbsp. parsley for later use. Add remaining parsley to skillet along with all remaining ingredients; cook 3 to 5 min. or until Neufchatel is completely melted and pasta sauce mixture is heated through, stirring frequently.
• Add pasta; cook and stir 2 to 3 min. or until heated through. Sprinkle with remaining parsley.

BACON ALFREDO PASTA BAKE

Steps:

• Cook the pasta until just al dente, according to box instructions.
• Drain and rinse pasta under cold water. This will stop the cooking process.
• Mix pasta with the Ragu Alfredo sauce, sour cream/Greek yogurt and crumbled bacon.
• Mix together the ricotta, garlic, eggs, Parmesan and parsley in a bowl until combined.
• Sprinkle the pasta/sauce mix with salt and pepper, to your liking.
• Add the ricotta mixture to the pasta mixture and stir to combine all ingredients.
• Pour pasta into a 9x13 baking/casserole dish.
• Top evenly with the mozzarella cheese.
• Sprinkle bread crumbs evenly over everything.
• Bake at 350 degrees F for 30 minutes or until set and edges are bubbly (might take a little longer depending on how hot your oven cooks).
• For a crispy top, broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown and breadcrumbs turn a golden brown. I like to do this. Keep a good eye on it during the broiling to be sure the cheese doesn't burn. Serve warm. Enjoy!

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

BAKED CHICKEN ALFREDO PASTA WITH BACON

Steps:

• Preheat oven to 400F.
• Dump water and heavy cream into a large pot.
• Bring to a boil.
• Once the liquid is boiling add the bow tie noodles to the pot and stir until they are completely submerged in the liquid.
• Place a lid in the pot and reduce the heat to medium-low.
• Leave the pasta to continue cooking, stirring occasionally, for 12 minutes.
• After 12 minutes, remove the lid and stir the pasta well.
• Add the salt, pepper, garlic puree and onion powder to the pot and stir well.
• Add the shredded chicken and 1/2 cup of the bacon bits to the pot and stir well.
• Add the shredded Parmesan cheese to the pot and stir just until the cheese is melted.
• Dump the pasta into a greased 9 x 13 inch baking dish and spread it out evenly.
• Sprinkle the shredded mozzarella cheese on top of the pasta.
• Sprinkle the remaining 1/4 cup of bacon bits on top of the cheese.
• Place the dish in the oven and bake the pasta until the cheese on top is completely melted and just starting to brown. 10-12 minutes.
• Remove the dish from the oven and let the pasta sit for a couple minutes before serving.
• Enjoy!

CHICKEN ALFREDO BACON PENNE PASTA

Steps:

• In a large pot boil water
• Once water is boiling add in the pasta
• While the pasta is cooking, in the small pot add a little bit of water and add the peas.
• Cook the chicken in the skillet to your liking and set aside
• Add 5 bacon pieces to the same skillet and cook to your liking
• Once pasta is cooked, drain and set into the large bowl.
• Drain the peas and pour into the bowl with the noodles
• Shred your chicken in a food processor or by cutting in small pieces and put into the bowl with the noodles.
• Chop up the bacon and put bacon into the same bowl.
• Add your Alfredo sauce and toss until sauce is well incorporated into the pasta. Cook for a few minutes to heat up the pasta meal.
• Serve and enjoy!
• Shred your chicken in a food processor or by cutting in small pieces and put into the bowl with the noodles.

BAKED ALFREDO PASTA

Steps:

• Prepare tortellini or other favorite pasta slightly al dente in salted water. Drain.
• Preheat oven to 400ºF.
• Warm butter and cream in a sauce pan until butter is melted. Add parmesan cheese and spices.
• Pour pasta into a 2qt casserole dish with a lid. Pour alfredo sauce over pasta and stir to combine.
• Sprinkle shredded parmesan and bread crumbs over pasta and cover.
• Bake for 10 minutes, then uncover and bake an additional 10 minutes or until top is brown and crusty.

PENNE CHICKEN ALFREDO WITH SMOKED BACON

Steps:

• Begin by preparing the pasta as instructed on the package.
• While the pasta is being prepared, cook the bacon in your preferred method. Note: I place it on a greased baking sheet and put it in a cold oven, heat up the oven to 400* and cook until done.
• Once the pasta is draining, place the cream cheese in the pot used for the pasta along with the milk and garlic salt. Let this warm up and stir until the cheese has melted.
• Add the pasta bake into the pot and stir well.
• Chop about 8 slices of bacon into smaller pieces and add both the bacon and the chicken into the pasta.
• Mix well and add additional garlic salt to preferred taste.
• Garnish with parsley and serve.

MUSHROOM ALFREDO PASTA BAKE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package in large saucepan, omitting salt.
• Meanwhile, cook bacon in large skillet on medium-high heat until crisp. Remove bacon from skillet with slotted spoon, reserving drippings in skillet; drain on paper towels. Add onions and garlic to reserved drippings in skillet; cook and stir on medium heat 3 to 5 min. or until onions are tender. Stir in mushrooms; cook 3 to 4 min. or until tender, stirring occasionally. Add chicken; cook and stir 2 to 3 min or until heated through.
• Drain pasta, reserving 1/2 cup of the cooking water. Return pasta and reserved water to saucepan. Add Alfredo sauce, chicken mixture and bacon; mix lightly. Spoon half into 13x9-inch baking dish sprayed with cooking spray; top with 1 cup cheese. Repeat layers.
• Bake 20 min. or until heated through and cheese is lightly browned.

BACON ALFREDO PASTA

Steps:

• Prepare pasta as directed on package to al dente doneness. Drain. Toss with a little olive oil to keep it from sticking if the pasta is done ahead of the sauce.
• In a medium saute pan, brown the bacon until it's crispy. Remove the bacon to a plate lined with paper towel to drain the bacon. Chop the bacon slices once they cool slightly.
• Drain the bacon pan, reserving 1 Tbsp of bacon drippings in the pan. Add the half and half to the pan and turn the stove to low to bring the liquid to a low simmer.Slowly whisk in the Parmesan cheese. Stir continually until cheese is melted. Simmer over low until sauce thickens. This should take about 5 minutes.
• Remove from heat and stir in the garlic.
• Prepare fresh veggies.
• Serve Bacon Alfredo Pasta sprinkled with chopped bacon and a side of fresh veggies.