Chicken, Bacon Alfredo Casserole

 


12 oz Penne pasta (I used small shells)
1 lb boneless, skinless chicken breasts, cut into 1" chunks
2 TBS olive oil
1 -16 oz jar Bertolli Alfredo Sauce (or your favorite)
1/2 cup cooked bacon, crumbled
1- 1/2 cups mozzarella, shredded
Salt & pepper to taste

1.  Preheat oven to 375℉ degrees. Cook pasta according to package directions and set aside.
Over medium-high heat in non-stick pan, saute chicken in olive oil. Brown on all sides, approximately 5-7 minutes.

2. Spray a 9x13 casserole dish with non-stick cooking spray. Mix pasta and Alfredo sauce together. Spread about 1/2 of pasta/Alfredo into pan. Next layer on top: chicken, 1/2 of the bacon and 1/2 of the cheese. 

3.  Spread remaining pasta/Alfredo on top and finish with remaining bacon and cheese.

4.  Bake 15-20 minutes until heated through.

Optional: Brown top of casserole under broiler 1-2 minutes. Sprinkle with freshly chopped parsley if desired.

from Who Needs a Cape