Ingredients
Scale
- 12 oz (340 g) elbow macaroni
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup shredded mozzarella cheese
- 1 cup freshly grated Parmesan cheese
- 4 oz (115 g) cream cheese, softened
- 1 tablespoon butter
Instructions
- 1. Preheat your oven's broiler.
- 2. In a large oven-safe pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving drippings in the pot.
- 3. Add olive oil to the pot. Season chicken pieces with salt, pepper, Italian seasoning, and smoked paprika. Cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside with bacon.
- 4. Add garlic to the pot and sauté for 30 seconds. Add chicken broth, milk, and elbow macaroni. Bring to a boil, then reduce heat and simmer, stirring occasionally, until pasta is al dente and liquid is mostly absorbed, about 10-12 minutes.
- 5. Reduce heat to low. Stir in cream cheese, mozzarella, and Parmesan until melted and smooth. Return chicken and bacon to the pot. Stir to combine.
- 6. Top with additional shredded mozzarella and Parmesan if desired. Broil 3-4 inches from heat until cheese is golden and bubbly, about 2-3 minutes.
- 7. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 5g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 38g