Cheesy Chicken and Bacon Shells

A Creamy Weeknight Pasta Favorite

If you’re looking for a comforting, crowd-pleasing pasta that feels a little extra without being complicated, this Cheesy Chicken and Bacon Shells recipe is it. This dish has officially earned the top spot in my Weeknight Pasta Series, and for good reason.

What really makes this pasta shine is taking the time to sear the chicken until it’s golden and slightly blackened on the outside. That extra step adds so much depth of flavor and pairs perfectly with the creamy sauce made from heavy cream, Parmesan, and sharp cheddar cheese. Add in crispy bacon and pasta shells that hold onto every bit of sauce, and you’ve got a weeknight dinner that tastes like pure comfort.

Ingredients

Chicken & Bacon

• 2 chicken breasts, cubed

• 2 tbsp olive oil

• 1 tsp each: onion powder, garlic powder, paprika, Italian seasoning, salt

• 6 slices bacon

Sauce & Pasta

• ½ small yellow onion, chopped

• 3 cloves garlic, minced

• 2 cups heavy cream

• ½–¾ cup reserved pasta water

• 2 tbsp butter

• 2 tbsp flour

• ½ tsp each: onion powder, garlic powder, paprika, Italian seasoning, salt

• ½ cup yellow cheddar cheese

• ½ cup Parmesan cheese (grated or shredded)

• 1 box medium pasta shells

Method

1. Cook the BaconPreheat your oven to 400°F. Place bacon slices on a baking sheet and bake for 15–20 minutes, or until crispy. Remove from the oven, let cool slightly, then chop into bite-sized pieces. Set aside.

2. Cook the PastaBring a large pot of salted water to a boil and cook the pasta shells according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set pasta aside.

3. Season the ChickenIn a bowl, toss the cubed chicken with olive oil and the seasonings until evenly coated.

4. Sear the ChickenHeat a large skillet over medium-high heat. Add the seasoned chicken and sear for about 3–4 minutes per side, or until browned and cooked through. Don’t overcrowd the pan—cook in batches if needed. Remove chicken from the skillet and set aside.

5. Sauté the AromaticsIn the same skillet, add the chopped onion and garlic. Cook for 2–3 minutes, stirring frequently, until the onion is slightly translucent and fragrant.

6. Make the RouxAdd butter to the skillet and allow it to melt. Whisk in the flour and cook for about 2 minutes, stirring constantly. This step helps thicken the sauce and removes the raw flour taste.

7. Build the Cream SauceSlowly pour in the heavy cream while whisking to keep the sauce smooth. Add the remaining seasonings, then bring the sauce to a gentle simmer. Let it simmer for about 5 minutes, or until slightly thickened.

8. Add Pasta Water & CheeseStir in ½ to ¾ cup of reserved pasta water to loosen the sauce. Add the cheddar and Parmesan cheeses and stir until melted and creamy.

9. Combine EverythingAdd the cooked chicken, pasta shells, and chopped bacon to the skillet. Gently stir until everything is evenly coated in the sauce.

10. ServeServe warm and enjoy! This pasta is rich, creamy, and perfect for an easy but satisfying weeknight dinner.

Tips & Notes

• If you’re short on time, you can cook the chicken all at once, but searing it in batches really enhances the flavor.

• Adjust the amount of pasta water based on how thick you like your sauce.

• This dish reheats well and makes great leftovers.