Ingredients
- 2 cups penne pasta
- 1 pound boneless, skinless chicken breasts, diced
- 6 slices of bacon, chopped
- 1 cup shredded mozzarella cheese
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- 1 cup chicken broth
- 2 cups broccoli florets (optional)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish
Equipment Needed
- Large pot for boiling pasta
- The oven-safe casserole dish
- Skillet for cooking chicken and bacon
- Measuring cups and spoons
- Mixing spoon
- Grater (for cheese, if not pre-shredded)
Step-by-Step Instructions
First, cook the penne pasta according to package instructions until al dente. I usually like to add a pinch of salt to the boiling water to enhance the flavor. Meanwhile, in a skillet, cook the chopped bacon over medium heat until crispy, then remove it and set it aside. In the same skillet, add the diced chicken and season it with garlic and onion powder, along with salt and pepper. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Just smelling the chicken and bacon cooking together is enough to make your mouth water! (See the next page below to continue steps…)