Chicken Bacon White Cheddar Pasta made with crispy bacon, chunks of chicken, fresh broccoli, rotini pasta and McCormick White Cheddar Mac ‘n’ Cheese Seasoning baked with a breadcrumb topping.
Chicken Bacon White Cheddar Pasta
1 pound chicken breast, thin cut
16 ounce rotini pasta
1 pound bacon, thick
1 bunch broccoli, florets
16 tablespoons butter, unsalted
1 cup milk
1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning
Bread Crumb Topping
.5 cup bread crumbs
1.5 tablespoons butter, melted
Chop the bacon and place on a medium-high heat on the stovetop. Cook until crispy. Drain fat and place bacon pieces on the side.
Place the pan back on the stovetop on a medium heat. Cook the chicken breast for 20 minutes, flipping halfway through and keeping covered. There should be a little bit of bacon grease leftover in the pan so there shouldn't be a need to use any oil at this step.
Chop the chicken once it has sit for 5 minutes and place to the side.
Cut your broccoli florets into bite size pieces. I do not cook my broccoli since we are going to bake everything today and I like my broccoli still hard. If you like broccoli soft, you may steam your broccoli at this time for about 5 minutes.
As the chicken on the stove, cook the pasta in a large pot according to box directions and drain.
Preheat oven to 375 degrees.
In the large pot used to cook the pasta, add 16 tablespoons butter and 1 cup milk. Mix in the pasta now and stir.
Add the 1 cup McCormick White Cheddar Mac 'n' Cheese Seasoning and mix ingredients well.
Stir in the cooked chicken, half of the crispy bacon and broccoli. Place into a casserole dish.
Melt 1.5 tablespoons butter and mix in .5 cup of breadcrumbs. Mix and then sprinkle on top of casserole. Toss on the other half of the bacon.