Ingredients:

  • 1 lb rotini pasta
  • 1.5 lbs chicken breasts, cut into 1-inch cubes
  • 6 strips thick-cut bacon, diced
  • 21 oz condensed cream of chicken soup (two 10.5 oz cans)
  • 1 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 cups Monterey Jack cheese, freshly shredded
  • 1/2 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 375°F (190°C). In a large skillet, fry the diced bacon until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
  2. Add the cubed chicken to the skillet with bacon fat. Season 1.5 lbs cubed chicken with salt and pepper, then cook in the bacon fat until the exterior is opaque and lightly browned.
  3. Boil the rotini pasta in salted water until it has a firm, al dente bite, but drain it 2 minutes earlier than the package instructions for true al dente.
  4. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper.
  5. Fold the par-boiled pasta, seared chicken, and half of the crispy bacon into the sauce mixture until well coated.
  6. Transfer the mixture into a 9x13 inch baking dish. Spread evenly and top with shredded Monterey Jack cheese, panko breadcrumbs, and the remaining bacon.
  7. Bake for 30 minutes until the cheese is bubbling and the crust is golden mahogany. Garnish with fresh parsley before serving.
  8. Remove from heat, garnish with 2 tbsp fresh parsley, and let sit for 5 minutes until the sauce sets slightly.