Cheesy Chicken and Bacon Pasta Bake (One-Pan Sauce)
This wholesome dinner combines tender chicken, savory bacon, and crisp broccoli in a rich, homemade cheese sauce that comes together in a single skillet. By using the rendered bacon fat to build the sauce base, we create a depth of flavor that feels indulgent without being heavy. It is a satisfying, high-protein meal perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop / Broiler
- Cuisine: American / Continental
Ingredients
Scale
- 10 oz dried short pasta (such as penne, rotini, or fusilli) (approx. 280g)
- 1 large head broccoli (cut into bite-sized florets) (approx. 300g)
- 1 tbsp olive oil (15 ml)
- 7 oz thick-cut bacon (chopped into 1/2-inch pieces) (approx. 200g)
- 10 oz boneless, skinless chicken breasts (cut into 1-inch chunks) (approx. 285g)
- 1 medium yellow onion (peeled and chopped)
- 3 cloves garlic (minced)
- 1/2 tsp smoked paprika (optional, for depth)
- 2 tbsp all-purpose flour (approx. 16g)
- 2 cups whole milk (475 ml)
- 1 tsp whole grain or Dijon mustard
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp freshly ground black pepper
- 1 1/2 cups shredded cheese (blend of sharp cheddar and mozzarella), divided (approx. 5 oz / 150g)
Instructions
- Boil the pasta and vegetables: Bring a large pot of salted water to a rolling boil. Add the pasta and set a timer for 2 minutes less than the package directions for al dente. When there are 3 minutes left on the timer, add the broccoli florets to the pot. Cook until the pasta is tender but firm to the bite and broccoli is bright green. Drain well and set aside.
- Crisp the bacon: While the water boils, heat the olive oil in a large, deep oven-safe skillet (like cast iron) over medium-high heat. Add the chopped bacon and cook for 5–6 minutes until the fat renders and the edges are crispy and browned.
- Sauté the chicken: Add the chicken chunks to the skillet with the bacon. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown on the outside.
- Soften aromatics: Reduce heat to medium. Add the chopped onion, minced garlic, and smoked paprika. Sauté for 3–4 minutes until the onion is translucent and softened, and the chicken reaches an internal temperature of 165°F (74°C).
- Build the sauce: Sprinkle the flour evenly over the meat and vegetable mixture. Stir constantly for 1–2 minutes to cook off the raw flour taste (the mixture will look pasty).
- Simmer: Slowly pour in the milk while stirring continuously to prevent lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the mustard, salt, black pepper, and half of the shredded cheese until melted and smooth.
- Broil: Preheat your oven’s broiler (grill) to high and position the rack about 6 inches from the heat source. Add the drained pasta and broccoli to the skillet and toss to coat evenly in the sauce. Top with the remaining cheese.
- Finish: Place the skillet under the broiler for 3–5 minutes. Watch closely! Remove immediately when the cheese is bubbling and spotty golden brown. Serve hot.
Notes
- Allergy Alert: Contains Wheat (Gluten) and Milk (Dairy). To make this gluten-free, use a certified gluten-free pasta and a gluten-free 1:1 flour blend.
- Why it works: Cooking the flour with the bacon fat and onions creates a “rustic roux,” thickening the milk without needing a separate pot for a béchamel sauce.
Key success warnings:
- Broccoli texture: Do not boil the broccoli for the full duration of the pasta cooking time, or it will turn to mush in the sauce. It only needs a quick blanch (3 minutes).
- The Broiler: US broilers are powerful. Do not walk away during step 8. The cheese can go from golden to burnt in less than 60 seconds.
- Sauce consistency: If the sauce becomes too thick after adding the cheese, stir in a splash (1-2 tbsp) of hot water or milk to loosen it before adding the pasta.
Nutrition Facts (1 bowl): Calories: 815 | Total Fat: 43 g (Saturated Fat: 17 g) | Sodium: 1390 mg | Potassium: 850 mg | Total Carbs: 67 g (Fiber: 4 g, Sugars: 9 g) | Protein: 50 g
These values are approximate and may vary based on ingredients and preparation.