Ingredients:
12 ounces pasta (penne or rigatoni)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cubed
Salt and pepper to taste
1/2 cup cooked bacon, crumbled
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
1 cup chicken broth
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 350°F (175°C).
Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Season cubed chicken with salt and pepper, then add to the skillet. Cook until golden and fully cooked, about 5-7 minutes.
Add garlic, heavy cream, and chicken broth to the skillet. Stir in basil, oregano, and half of the Parmesan. Simmer for 3-5 minutes, until the sauce begins to thicken.
Combine cooked pasta, chicken, crumbled bacon, and mozzarella and cheddar cheese in a large baking dish. Pour the cream sauce over the pasta and mix well. Sprinkle remaining Parmesan cheese on top.
Bake for 20-25 minutes, or until cheese is melted and bubbly. Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 550 kcal | Servings: 4 servings