Baked Pasta with Chicken & Shrimp is a hearty, creamy pasta casserole that combines tender chicken, shrimp, crispy bacon, and penne pasta in a rich Parmesan sauce. The sauce is made with half-and-half, milk, chicken broth, garlic, Dijon mustard, fresh rosemary, thyme, and a touch of cayenne, giving the dish plenty of savory flavor with just a little bit of heat. A final sprinkle of Parmesan and paprika creates a delicious browned topping as the casserole bakes.
What makes this recipe especially useful is that it can be prepared ahead of time and frozen for another meal. We often make extra individual casseroles and freeze them for later use. Having a few portions tucked away in the freezer makes it easy to have a homemade dinner ready when you don’t have time to start from scratch. It’s also a great recipe to have on hand for those unexpected drop-in visits from family and friends.
The combination of chicken, shrimp, bacon, and pasta makes this a filling meal all by itself. The creamy Parmesan sauce brings everything together, while the bacon adds a smoky flavor that works especially well with both the chicken and shrimp. You can prepare the dish in one large shallow casserole or make individual portions, depending on whether you’re serving it right away or preparing meals for the freezer.
Baked Pasta with Chicken & Shrimp is the kind of comforting, make-ahead dinner that is always useful to have in your recipe collection. It is convenient enough for a busy weeknight, hearty enough for a family dinner, and special enough to serve to guests. This dish is always a hit with my family and friends.
Baked Pasta with Chicken & Shrimp
Ingredients
- 3 tablespoon butter
- ½ teaspoon salt
- 2 tablespoon garlic minced
- ¼ teaspoon cayenne pepper ground
- 3 tablespoon Marsala or white wine (optional)
- 1 lb. penne pasta , rigate
- 3 slices bacon smoky , finely
- 1 cup half-and-half
- 1½ cups milk
- 3 chicken breast fillets skinless boneless
- ½ cup chicken broth
- 1 cup Parmesan cheese grated
- 12 medium s shrimp medium peeled and de-veined
- 1½ tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 3 tablespoon Parmesan cheese grated, used in the topping
- 2 teaspoon rosemary minced, fresh
- 1½ teaspoons paprika
- ½ teaspoon thyme minced, fresh
Instructions
- Preheat oven to 400°.
- Prepare sauce by melting butter over medium low heat in medium saucepan.
- Add garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown.
- Add the wine and cook for another 5 minutes.
- Add the half-and-half, milk, chicken broth, 1 cup Parmesan cheese, cornstarch, Dijon mustard, rosemary, thyme, salt, and cayenne pepper; whisk until smooth.
- Bring mixture to a simmer; simmer for 10 minutes or until thick.
- Remove sauce from heat; cover and set aside.
- Cook the pasta following directions on the package until it is “al dente”–tender, but not mushy.
- Drain pasta and set aside.
- In a large skillet, cook the bacon until crispy; remove from pan.
- Cook the chicken breasts in the bacon drippings; remove from pan and cut into bite-size pieces.
- Cook raw shrimp in same pan or gently warm cooked shrimp. Cook until opaque and just cooked through
Build the dish in the following manner
- You can use one large shallow casserole dish or individual serving dishes: In the dish, place the pasta, chicken, bacon, shrimp and cover with sauce; toss to coat.
- Mix 3 tablespoons Parmesan cheese and paprika; sprinkle over the top.
- Bake in preheated oven for 10 to 12 minutes or until bubbly with a browned top.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Great for making ahead, freeze and having available for that last minute drop-in.