Description
This creamy and cheesy pasta dish is loaded with juicy chicken, crispy bacon, tender broccoli, and pasta tossed in a rich cheese sauce. It’s a comforting meal perfect for weeknight dinners.
Ingredients
Units
Scale
For the Pasta Dish:
- 300 g (10 oz) pasta (penne, rigatoni, or your favorite shape)
- 2 cups broccoli florets
- 2 chicken breasts (diced)
- 4 slices of bacon (chopped)
- 2 tbsp olive oil or butter
- 2 cloves garlic (minced)
- Salt and pepper (to taste)
For the Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk (warm)
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp smoked paprika (optional)
- Salt and pepper (to taste)
Instructions
Cook the Pasta and Broccoli:
- Boil the Pasta:
- Cook the pasta in a large pot of salted boiling water according to the package instructions.
- Add the broccoli florets to the pot during the last 2 minutes of cooking. Drain and set aside.
Cook the Bacon and Chicken:
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Cook the Bacon:
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and drain on paper towels.
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Cook the Chicken:
- In the same skillet, heat olive oil or butter over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until golden brown and fully cooked (about 6-8 minutes). Remove from the skillet and set aside.
Make the Cheese Sauce:
-
Prepare the Roux:
- In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until slightly golden.
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Add Milk and Cheese:
- Gradually whisk in the warm milk, ensuring there are no lumps. Cook for 3-4 minutes until the sauce thickens. Stir in the cheddar cheese, Parmesan, and smoked paprika, and season with salt and pepper.
Combine and Serve:
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Mix Everything Together:
- Add the pasta, broccoli, chicken, and bacon to the cheese sauce. Toss until everything is evenly coated.
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Serve:
- Serve immediately, garnished with extra Parmesan cheese or chopped parsley if desired.
Notes
- For extra flavor, add a pinch of red chili flakes to the sauce.
- Substitute chicken thighs for chicken breasts if preferred.
- To save time, use pre-cooked rotisserie chicken or leftover grilled chicken.
- This dish is best served fresh but can be stored in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk to revive the sauce.