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Cheesy Bacon Chicken Pasta with Broccoli is the dinner I pull out when everyone is craving something extra cozy and flavorful but I still want plenty of veggies on the plate. It brings together juicy bites of chicken, crispy bacon, vibrant broccoli, and tender pasta all coated in a creamy cheese sauce. This has rescued many weeknights when I need the family excited for dinner.
The first time I made this I did not expect everyone to ask for seconds but plate after plate disappeared. Now it is a regular request in our house and I always keep the ingredients on hand.
Ingredients
- Pasta: such as penne or rigatoni look for shapes that catch the sauce well
- Broccoli florets: choose tightly closed green crowns for the freshest taste
- Chicken breasts: diced for juicy chunks look for firm and plump pieces
- Bacon: chopped thick cut gives the best crispy texture
- Olive oil or butter: for sautéing pick good quality for richer flavor
- Garlic: minced for a fragrant base
- Salt and pepper: to taste sea salt adds better flavor than table salt
- Butter: unsalted lets you control the salt in the sauce
- All-purpose flour: for thickening the cheese sauce
- Milk: warm makes for the creamiest sauce whole milk gives the richest texture
- Cheddar cheese: shredded sharper cheese means deeper flavor
- Parmesan cheese: grated for saltiness and nuttiness
- Smoked paprika (optional): but it brings a sweet smoky note go for Spanish smoked variety if you can
- Red chili flakes (optional): for extra heat
- Parsley or extra Parmesan for garnish: use fresh parsley for color and brightness
Step-by-Step Instructions
- Boil the Pasta and Broccoli:
- Cook the pasta in a large pot of salted boiling water according to package directions. In the last two minutes of cooking stir in the broccoli florets so they become bright green and just tender. Drain everything thoroughly and set aside to stop the veggies from overcooking.
- Cook the Bacon:
- In a large skillet over medium heat add the chopped bacon and let it cook slowly so the fat renders and the pieces turn golden and crunchy. Scoop them out onto a plate lined with paper towel so the bacon stays crisp.
- Cook the Chicken:
- Use the bacon fat left in the skillet for flavor or add a splash of olive oil if needed. Add diced chicken and season generously with salt and pepper. Stir occasionally and let the chicken brown well on all sides this is key for good flavor. After about six to eight minutes when fully cooked set the chicken aside with the bacon.
- Prepare the Roux:
- In the same skillet melt the butter over medium heat. Whisk in the flour and cook this mixture for one to two minutes until it smells slightly nutty and turns pale golden this forms a smooth base for the sauce.
- Add Milk and Cheese:
- Slowly pour in the warm milk a little at a time whisking constantly so no lumps form. Continue stirring for about three to four minutes as the sauce thickens and coats the back of a spoon. Turn off the heat and stir in the cheddar and Parmesan cheeses plus smoked paprika if using. Season again to taste.
- Mix Everything Together:
- Into the cheesy sauce add the cooked pasta and broccoli along with the chicken and bacon. Toss thoroughly so every bite picks up some of the creamy sauce and toppings.
- Serve:
- Spoon into bowls and finish with a sprinkle of fresh parsley or extra Parmesan. Serve piping hot for the most comforting meal.
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Smoked paprika has become my favorite secret ingredient here. The hint of smokiness brings everything together and makes the sauce taste special. There is one photo of my son eating this as a toddler with broccoli in each hand grinning ear to ear.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Add a splash of milk before gently reheating on the stove to make the sauce creamy again. Freezing is not recommended as the sauce may split but it never lasts that long at my house anyway.
Ingredient Substitutions
You can swap chicken thighs for chicken breasts for richer flavor and tenderness. If you want to skip bacon use diced ham or turkey bacon instead. A mix of mozzarella and cheddar makes the sauce extra stretchy. Penne is traditional but any bite-size pasta works and gluten free versions hold up well.
Serving Suggestions
This pasta is a whole meal on its own but you can add a simple salad with lemon dressing to brighten things up. A side of garlic bread never hurts and adds crunch. If you love heat scatter more chili flakes or even a spoonful of hot sauce before serving.
Cultural and Historical Context
Creamy pasta bakes have roots in both Italian American and comfort food traditions. This version nods to the classic chicken broccoli ziti beloved in many US households while adding the crisp bacon for a savory boost. Every American cook seems to have their own twist and this is ours.
Frequently Asked Questions About Recipes
- → What type of pasta works best?
Penne or rigatoni hold the creamy sauce well, but feel free to use your preferred pasta shape.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs add extra flavor and stay juicy. Simply dice and cook as directed.
- → How do I make the cheese sauce smooth?
Gradually whisk warm milk into the roux, ensuring no lumps, and stir in cheese slowly for a silky texture.
- → Is it possible to make this dish ahead?
The finished dish is best fresh, but leftovers can be refrigerated for up to 3 days and reheated gently with milk.
- → What sides pair well with this meal?
Try a simple green salad or garlic bread to complement the creamy pasta and balance the flavors.
- → Can I add more vegetables?
Absolutely—spinach, peas, or roasted red peppers mix in seamlessly with the pasta and sauce.