Cheesy Chicken and Bacon Pasta Bake

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes.

2. Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until fat has rendered, 4 to 5 minutes. Remove bacon to a plate to cool.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. Add chicken to the same skillet; stir in Italian seasoning and black pepper. Cook and stir until chicken is golden, about 5 minutes; remove from heat. Chop bacon and add to the skillet.

5. Melt butter In a large saucepan over medium heat. Whisk in flour until smooth and golden. Pour in milk, whisking constantly. Stir in mozzarella cheese and Gruyere cheese; cook until cheese is melted.

6. Drain pasta. Pour cheese sauce over pasta; stir in chicken and bacon. Pour mixture into a casserole dish.

7. Bake in the preheated oven, uncovered, until bubbly, about 30 minutes.

Cook's Note:

Pork shoulder bacon is not the same as regular strips of bacon. It’s much meatier and thicker. There is not a good substitute. I buy a brand called Ralph’s Arkie Style Bacon.