When there is a big change in life whether it’s a wedding, a birth, or a funeral, at some point, we really need some sustenance. This Chicken & Bacon Alfredo Bake has become my go-to over the years. Let me know if you want the banana bars to go with, and I’ll add the recipe.

Ingredients

• 2 cups of water
• 4 cups heavy cream
• 16 oz bow-tie pasta
• 1 tsp salt
• 1 tsp pepper
• 1 TBSP garlic puree (I’ve also used minced garlic here too.)
• 1 TBSP onion powder
• 2 cups shredded chicken (A store-bought rotisserie chicken is great if you need to cut down on time.)
• 3/4 cups real bacon bits
• 1/2 cup shredded parmesan cheese
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 400 degrees. Place parchment paper over a 11×17 pan and lay strips of bacon on it. Place in the oven to cook for 15-20 minutes or to your desired doneness. Crumble when cooled.
2. Put water and heavy cream in a large pot and bring to a boil.
3. Once the pot is boiling, add the pasta and stir.
4. Place the lid on the pot and reduce the heat to medium-low.
5. Let pasta cook for 12 minutes, stirring occasionally.
6. Remove the lid and stir the pasta.
7. Add salt, pepper, garlic, and powdered onion to the pot and stir well.
8. Add the shredded chicken and half of the bacon bits.
9. Add parmesan cheese and stir until just melted.
10. Stir the pasta into a greased 9×13 baking dish and spread out evenly.
11. Sprinkle the shredded mozzarella on top fo the pasta.
12. Sprinkle the remaining bacon bits on top of the cheese.
13. Two options: You can wrap with tinfoil and take to a friends or
14. Place dish in the oven and bake the pasta until the cheese on top is completely melted and just starting to brown (10-12 minutes).
15. Remove the dish from the oven and let the pasta sit for a couple minutes before stirring.