Creamy Chicken and Shell Pasta Bake with Bacon

Name: Creamy Chicken and Shell Pasta Bake with Bacon
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 10 Portionen
Ingredients: 2.5 cups broccoli florets; 3 tablespoons water; 3 tablespoons ranch dressing mix, divided; 2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces; 0.5 teaspoon ground black pepper; 48 ounce chicken broth; 16 ounce small shell pasta; 1 tablespoon unsalted butter; 1 tablespoon extra virgin olive oil; 2.75 cups milk; 1.6 oz dry Alfredo sauce mix; 0.5 cups sour cream; salt; ground black pepper; 1 cup grated Parmesan cheese; 4 slices cooked and crumbled bacon

Casserole

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

40 Min

This Thermomix® recipe for Creamy Chicken and Shell Pasta Bake with Bacon is ready in 1 h and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This creamy chicken and shell pasta bake is a family favorite! Tender chicken pieces, perfectly cooked pasta shells, and crisp bacon are enveloped in a rich, cheesy sauce. It's a hearty and satisfying dish that's perfect for a weeknight dinner or a casual gathering. I've been making this recipe for years, and it always gets rave reviews. Feel free to add other vegetables like peas or carrots for extra nutrients. It's also great for using up leftover cooked chicken!

Ingredients (16 ingredients)

2.5 cups broccoli florets
3 tablespoons water
3 tablespoons ranch dressing mix, divided
2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
0.5 teaspoon ground black pepper
48 ounce chicken broth
16 ounce small shell pasta
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2.75 cups milk
1.6 oz dry Alfredo sauce mix
0.5 cups sour cream
salt
ground black pepper
1 cup grated Parmesan cheese
4 slices cooked and crumbled bacon

Preparation (7 steps)

Steam the broccoli

Thermomix® Setting

4 min/Varoma/Speed 1 Varoma

Place 2 ½ cups of broccoli florets and 3 tablespoons of water into the Thermomix. Cook for 4 Min./Varoma/Stufe 1. Drain the broccoli and set aside.

240

Season the chicken

In a large resealable plastic bag, combine 2 pounds of skinless, boneless chicken breasts (cut into bite-sized pieces), 1 tablespoon of ranch dressing mix, and ½ teaspoon of ground black pepper. Seal the bag and massage to coat the chicken with the seasonings.

Cook the pasta

Thermomix® Setting

10 min/212°F/Speed 1/Linkslauf 100 Reverse

Pour 48 ounces of chicken broth into the Thermomix. Add 1 (16 ounce) package of small shell pasta. Cook for 10 Min./100°C/Stufe 1/Linkslauf, stirring occasionally. Drain the pasta, reserving 1/2 cup of the cooking broth.

600

Preheat oven and grease dish

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Cook the chicken

Heat 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium-high heat. Add the chicken to the hot skillet, working in batches if necessary, and cook until browned on all sides, about 7 minutes. Remove the chicken to a plate.

Make the sauce

Add 2 ¾ cups of milk, 1 (1.6 oz) package of dry Alfredo sauce mix, and the remaining 2 tablespoons of ranch dressing mix to the skillet. Bring to a boil. Turn off the heat, add the chicken and any accumulated juices, pasta, broccoli, ½ cup of sour cream, the reserved 1/2 cup pasta cooking broth, salt, and pepper.

Assemble and bake

Transfer the mixture to the prepared casserole dish and sprinkle with 1 cup of grated Parmesan cheese and 4 slices of cooked and crumbled bacon. Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes. Serve warm.