Ingredients:

  • 1 lb boneless skinless chicken breast, cubed
  • 8 oz thick-cut bacon, chopped
  • 12 oz rotini or penne pasta
  • 1 tbsp olive oil
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large skillet over medium heat, fry chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Using the bacon fat and 1 tbsp olive oil if needed, sauté the cubed chicken breast until golden-brown on all sides.
  3. Cook pasta in salted boiling water for 2 minutes less than the package instructions. Drain and set aside.
  4. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, and smoked paprika until smooth.
  5. Fold the seared chicken, crispy bacon, and parboiled pasta into the sauce. Stir gently until evenly coated.
  6. Pour the mixture into a 9x13 inch baking dish and smooth the top with a spatula.
  7. Evenly distribute the shredded cheddar and mozzarella cheese across the top.
  8. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the sauce is bubbling.
  9. Switch to the broiler for 2–3 minutes until the cheese is mahogany-colored and blistered. Garnish with fresh parsley.