Chicken, Bacon and Caramelized Onion Pasta Bake

Shredded chicken, bites of bacon and sweet caramelized onions in a creamy Gruyère sauce make this decidedly dialed-up version of mac and cheese a real winner.

Chicken, Bacon and Onion Pasta Bake recipe

Yield: 2 servings


  • 3 tablespoons butter
  • 1 small onion, thinly sliced
  • 1 cup uncooked penne pasta
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 1/2 cups whole milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Gruyère cheese*
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded cooked chicken
  • 3 slices cooked bacon, crumbled
  • 2/3 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon butter, melted


  1. Heat oven to 425 degrees F.
  2. In a 7 inch cast iron skillet, heat 1 tablespoon of the butter over medium heat. Add onion; cook for 8 to 10 minutes, stirring occasionally, until onions are browned. Remove from heat.
  3. Meanwhile, cook pasta as directed on package to al dente; drain.
  4. In a 2 quart saucepan, heat 2 tablespoons butter over medium heat. Add flour; cook and stir for 1 minute. Beat in milk, salt and pepper with whisk; heat to boiling. Reduce heat to medium-low; cook and stir for 1 to 2 minutes or until thickened.
  5. Remove from heat; beat in Gruyère and Parmesan cheeses. Add cooked pasta, chicken, bacon and browned onions; gently stir to combine. Transfer to same 7 inch cast iron skillet.
  6. In small bowl, mix bread crumbs and 1 tablespoon melted butter. Sprinkle over top of pasta mixture. Bake for 14 to 17 minutes or until bubbly and golden brown.


* Swiss cheese can be substituted for Gruyère in this recipe.

The pasta mixture can also be baked in 8 x 4 inch loaf pan for 18 to 22 minutes.


Per serving: 1230 Calories, 62g Total Fat, 66g Protein, 100g Total Carbohydrate, 13g Sugars


Recipe and photo used with permission from: Betty Crocker Kitchens

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