Ingredients
Scale
- 4 boneless skinless chicken breasts
- 6 strips of bacon
- 2 (10.75 ounces) cans condensed cream of chicken soup
- 2 cup shredded Monterey jack cheese
- 16 ounces spiral pasta
- 1 ½ teaspoon ground black pepper
- 2 teaspoons garlic powder
Instructions
- Preheat the oven to 400 degrees. Heat a large skillet to medium-high heat. Add bacon strips and cook turning once until crispy. Drain on paper towels and crumble once the bacon has cooled. Season the chicken breasts on both sides with ground black pepper and garlic powder.
- Add the chicken to the pan with the bacon grease. Cook the chicken in the bacon grease over medium-high heat, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 degrees). Allow the chicken to cool and then slice it into strips.
- While the chicken is cooking, cook the pasta according to package directions. Spray a 9×13 inch baking dish with cooking spray.
Drain the pasta, return it to the pot. Add the chicken, both cans of cream of chicken soup, crumbled bacon, and 1 cup of Monterey jack cheese. Stir and mix well. Pour into the prepared baking dish. Top with the remaining 1 cup of Monterey jack cheese. - Place into the oven and bake at 400 degrees for about 20 minutes or until the cheese has melted and begun to brown on top.