Bacon Chicken Alfredo Bake. Cook and drain pasta as directed on package. Bacon Chicken Alfredo Squash Noodle Bake is a very comforting, low carb, gluten-free casserole that is fairly simple to make. Grain-free and can be made with my homemade alfredo sauce recipe or a low carb store-bought alfredo sauce to save time.
Whisk together alfredo sauce and ranch dressing in a medium bowl until combined. Rub bottom and sides of a casserole dish wirh butter. This chicken & bacon alfredo pasta bake is creamy and delicious. You can have Bacon Chicken Alfredo Bake using 8 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Bacon Chicken Alfredo Bake
- It's of meal.
- It's 1 lb of Penne.
- It's 1 1/2 lb of Chicken.
- You need 7 slice of Bacon.
- It's 2 can of Alfredo sauce.
- It's 1 lb of Broccoli.
- Prepare 8 oz of Mushrooms.
- It's 6 oz of Parmesan cheese.
I was able to bulk it up with extra chicken since it is now a zero point food. It's an easy dish to whip up that I am sure the family will love. Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp.
Bacon Chicken Alfredo Bake step by step
- Cook penne according to package..
- Saute chicken and bacon to your liking (spices, crispness, etc.).
- Mix all ingredients together in a deep 9' 13" pan..
- Bake at 450° for 25-30 minutes..
- Add salt and pepper to taste.
Sprinkle the chicken with salt and pepper. Cook chicken in the drippings over medium-high heat until meat is no longer pink. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Arrange chicken breasts drained from the marinade in a baking dish. Top with chopped spinach then spread the Alfredo sauce over.