Cheesy Chicken Bacon Broccoli Pasta


8 slices thick cut bacon, cut into bite-sized pieces
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
2 cups diced onion (about 1 onion)
3-4 cloves garlic, minced
4 cups broccoli florets, chopped into bite-sized pieces
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1 cup heavy cream
8 oz (about 3 cups) penne pasta
1 teaspoon salt and pepper, each
1 cup sharp cheddar cheese, shredded


In a large, high-sided saucepan or Dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crisp, about 5 to 7 minutes. Remove to a plate with a slotted spoon.
Season the chicken with salt and pepper to taste. In the same pot as the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until browned and golden, turning once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of bacon grease from the pan. Increase the heat to high, add the onions and broccoli, and cook until the onions are golden brown, about 5 to 7 minutes. Reduce heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all vegetables to plate with chicken and bacon.
Add broth, Rotel, cream, pasta, salt and pepper to pot. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes.

Add the chicken, bacon and vegetables back to the pot and stir to combine until heated through, 1-2 minutes. Turn off heat, add cheese and stir until smooth and melted. Serve and enjoy!!! 🙂



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