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+ servings

Chicken Alfredo Pasta Casserole with Bacon and Peas

Creamy and baked to perfection!
Prep Time10 minutes
Cook Time1 hour
Servings - 4 servings


  • 12 oz ziti pasta
  • Olive oil, to coat pasta
  • 6 slices bacon
  • 2 large chicken breasts
  • 2 tsp garlic
  • 2 cups heavy cream
  • 5 oz grated Parmesan cheese
  • 8 oz cream cheese, cut into chunks
  • 15 oz can English peas, drained


  • Cook the pasta according to package directions. Drain and toss with a little olive oil. Set aside until sauce is ready.
  • Cook the bacon on the stovetop over medium heat until crispy. Remove from stove and drain on paper towels. Set aside.
  • In the saucepan with the bacon drippings, cook the chicken over medium heat until it reaches an internal temperature of 165 degrees. Let the chicken rest a few minutes on a cutting board. Cut into chunks and set aside.
  • Heat the oven to 350 degrees.
  • In the same pan where you cooked the chicken, add the garlic and cook the garlic for about 2 minutes on medium heat. Pour in the cream and reduce heat. Stir until the cream comes to a very gentle simmer. Stir in the Parmesan cheese and cream cheese. Stir until creamy and completely melted.
  • Pour the pasta into a casserole dish. Pour the sauce over the pasta and stir to combine. Sprinkle with chicken, bacon, and English peas. Bake for about 20 minutes until hot and bubbly.
  • Serve Chicken Alfredo Pasta Casserole hot.