Chicken Bacon Alfredo Pasta Bake

This Chicken Bacon Alfredo Pasta Bake is creamy, comforting, and surprisingly Weight Watchers-friendly. Made with tender roasted chicken, crisp bacon, whole wheat pasta, and broccoli, it’s all baked in a lightened-up Alfredo-style sauce that skips the heavy cream without sacrificing flavor. It’s hearty, cheesy, and perfect for those nights when only a warm, filling dinner will do.

Each serving is just 5 Points, making it a smart way to enjoy classic comfort food. Want more easy and satisfying meals like this? Don’t miss our full collection of Weight Watchers dinner recipes to keep your weeknight menu fresh and on track.

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Recipe Overview

• Serving Size: 1 ½ cups 
• Number of Servings: 6
• Time to Cook: 30
• 5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients in Chicken Bacon Alfredo Pasta Bake

• 2 cups cooked roasted chicken breast, cut into large cubes (about 280 g)
• 1 cup whole wheat penne pasta, uncooked (about 90 g)
• 2 cups cream of chicken soup (480 ml)
• ½ cup skim milk (120 ml)
• 2 cups steamed broccoli florets (about 150 g)
• ½ cup low-fat cheddar cheese, shredded (about 50 g)
• 2 strips of bacon, cooked until crisp and crumbled (about 25 g)
• Salt and pepper to taste

Instructions for making Chicken Bacon Alfredo Pasta Bake

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch (or similar size) baking dish. Begin by bringing a large pot of salted water to a boil. Add the whole wheat penne and cook it until it’s slightly underdone—about 2 minutes less than the package instructions recommend. This is important because the pasta will finish cooking in the oven. To check, bite into a piece and look for a tiny white dot in the center—that means it’s ready. Drain the pasta and rinse it with cold water to stop the cooking process.
2. While the pasta is cooking, steam the broccoli florets just until they turn a vibrant green and are slightly tender but still firm. Rinse them with cold water immediately to preserve the color and stop further cooking.
3. In a large mixing bowl, combine the cream of chicken soup and the skim milk. Stir until the mixture is smooth. 
4. Spread 3 tablespoons of the creamy mixture over the bottom of your prepared baking dish.
5. Add the cooked pasta evenly over the base. On top of the pasta, layer the cubed roasted chicken breast. 
6. Then, add the steamed broccoli florets, spreading them evenly. Sprinkle the crumbled bacon over the broccoli, making sure it’s distributed throughout. 
7. Pour the remaining cream of chicken and milk mixture evenly over the top, letting it soak into the layers. Finally, sprinkle the shredded cheddar cheese over everything.
8. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted, bubbly, and lightly golden. Let it rest for 5 minutes before serving so the layers can settle.

Tips and Tricks Section for Making Chicken Bacon Alfredo Pasta Bake

This recipe is super simple, but it feels like you’ve spent the whole day in the kitchen:

• If you’re short on time, use rotisserie chicken breast and cut it into cubes. Easy and quick.
• Same goes for the cream of chicken: you can make an instant one from a packet or just use a canned version. Super fast either way.
• Cooking times really matter here. The pasta should be slightly undercooked so that when you bake it, it ends up al dente. When you’re boiling it and see it start to soften, bite into one. If there’s still a white dot in the center, it’s ready. Drain it and rinse it with cold water—it’ll finish cooking in the oven.
• Same thing with the broccoli: cook it just enough so it turns bright green but still has some bite. Rinse with cold water and you’re good to go.
• About the bacon… I know saying “lean bacon” sounds like an oxymoron. But I swear it’s what I do, and it works pretty well. Fry it until it releases most of the fat. If you see any fatty strands that can be trimmed, cut them off before frying. Once it’s cooked in its own fat, place it on paper towels to soak up as much grease as possible.
• But if you want to ditch the bacon points altogether, smoked ham chips work great too.

Related Recipes

Turkey Sloppy Joe Pasta Bake

Chicken Enchilada Pasta Bake

Pepperoni pizza pasta bake

No ratings yet

Chicken Bacon Alfredo Pasta Bake

Servings: 6

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

A rich and creamy one-pot dinner for the whole family.

Ingredients 

1x2x3x

• ▢ 2 cups cooked roasted chicken breast, cut into large cubes (about 280 g)
• ▢ 1 cup whole wheat penne pasta, uncooked (about 90 g)
• ▢ 2 cups cream of chicken soup, 480 ml
• ▢ ½ cup skim milk, 120 ml
• ▢ 2 cups steamed broccoli florets, about 150 g
• ▢ ½ cup low-fat cheddar cheese, shredded (about 50 g)
• ▢ 2 strips of bacon, cooked until crisp and crumbled (about 25 g)
• ▢ Salt and pepper to taste

Cook ModePrevent your screen from going dark

Instructions 

• Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch (or similar size) baking dish. Begin by bringing a large pot of salted water to a boil. Add the whole wheat penne and cook it until it’s slightly underdone—about 2 minutes less than the package instructions recommend. This is important because the pasta will finish cooking in the oven. To check, bite into a piece and look for a tiny white dot in the center—that means it’s ready. Drain the pasta and rinse it with cold water to stop the cooking process.
• While the pasta is cooking, steam the broccoli florets just until they turn a vibrant green and are slightly tender but still firm. Rinse them with cold water immediately to preserve the color and stop further cooking.
• In a large mixing bowl, combine the cream of chicken soup and the skim milk. Stir until the mixture is smooth.
• Spread 3 tablespoons of the creamy mixture over the bottom of your prepared baking dish.
• Add the cooked pasta evenly over the base. On top of the pasta, layer the cubed roasted chicken breast.
• Then, add the steamed broccoli florets, spreading them evenly. Sprinkle the crumbled bacon over the broccoli, making sure it’s distributed throughout.
• Pour the remaining cream of chicken and milk mixture evenly over the top, letting it soak into the layers. Finally, sprinkle the shredded cheddar cheese over everything.
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10 more minutes, until the cheese is melted, bubbly, and lightly golden. Let it rest for 5 minutes before serving so the layers can settle.

Notes

5 WW Points per serving. 

 

Nutrition

Serving: 234gCalories: 233kcalCarbohydrates: 21gProtein: 20gFat: 8gSaturated Fat: 2.7gCholesterol: 31mgSodium: 1723mgPotassium: 290mgFiber: 6.3gSugar: 2.6gCalcium: 120mgIron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Italian

Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!