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Cowboy Butter Chicken Bacon Alfredo Bake

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A hearty, creamy, and smoky one-pan dinner featuring juicy chicken, crispy bacon, pasta, and a zippy cowboy butter-infused Alfredo sauce. Perfect for busy nights, potlucks, or when you want comfort food with bold flavor.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon lemon juice
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1 pound chicken breast or thighs, cut into 1-inch pieces
  • 8 ounces bacon, chopped
  • 12 ounces short pasta (penne, rigatoni, or rotini; gluten-free if needed)
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 cup whole milk or half-and-half
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh chives or green onions, sliced
  • Optional: 1 cup frozen peas or baby spinach
  • Optional: 1/4 cup sun-dried tomatoes, chopped

Instructions

  1. Preheat oven to 375°F (190°C). Grease a large oven-safe skillet or deep baking dish with butter or spray oil.
  2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (7-8 minutes). Drain and set aside.
  3. In a small bowl, whisk together melted butter, garlic, parsley, Dijon mustard, red pepper flakes, lemon juice, smoked paprika, salt, and black pepper to make cowboy butter.
  4. In a skillet over medium heat, cook chopped bacon until crispy (6-8 minutes). Transfer bacon to a paper towel-lined plate. Discard excess fat, leaving about 1 teaspoon in the pan.
  5. Add chicken pieces to the skillet, season with salt and pepper, and sear for 3-4 minutes per side until golden but not fully cooked through. Remove from heat.
  6. In a mixing bowl, whisk together Alfredo sauce, milk or half-and-half, and cowboy butter. Stir in mozzarella and Parmesan cheese. Adjust seasoning if needed.
  7. Add cooked pasta, sautéed chicken, and most of the bacon (reserve some for topping) to the sauce mixture. Toss gently to coat. Fold in peas, spinach, or sun-dried tomatoes if using.
  8. Pour mixture into the greased baking dish. Spread evenly. Sprinkle reserved bacon and extra cheese on top.
  9. Bake uncovered for 25-30 minutes, until the top is golden and sauce is bubbling. If browning too quickly, cover loosely with foil for the last 10 minutes.
  10. Remove from oven and let cool for 5-10 minutes. Garnish with fresh chives or green onions before serving.

Notes

For best results, use chicken thighs for juiciness and thick-cut bacon for texture. Crisp bacon separately and add most before baking to keep it crunchy. Don’t overcook pasta; it finishes in the oven. Mix cowboy butter into the sauce for even flavor. Cheese should be both inside and on top for a perfect crust. For gluten-free or low-carb, use alternative pastas or zoodles. Leftovers reheat well and flavors deepen overnight.

Nutrition

Keywords: cowboy butter, chicken bacon alfredo bake, one pan dinner, comfort food, pasta bake, easy casserole, creamy chicken bake, family dinner, potluck recipe

Find it online: https://realityeats.com/cowboy-butter-chicken-bacon-alfredo-bake-recipe-easy-1-pan-dinner/