2 cups shredded Monterrey Jack cheese: For that gooey, melty cheese pull that everyone loves.
1 box (16 ounces) dried spiral pasta: The perfect shape for holding onto our delicious sauce.
1 tablespoon garlic powder: Adds a hint of warmth and depth.
Salt and pepper to taste: For seasoning our chicken just right.
Directions:
Prep Work: Begin by cooking and crumbling your bacon until it’s perfectly crispy. Meanwhile, cut the chicken into bite-sized pieces. Set the bacon aside once done.
Cook the Chicken: In the same pan used for the bacon, cook the chicken pieces in the leftover bacon drippings. Season with garlic powder, salt, and pepper to taste. This step infuses the chicken with all the savory flavors of the bacon.
Pasta Time: Cook the spiral pasta according to the package instructions. Opt for a 9×13 baking dish, spray it with non-stick cooking spray, and get your oven heating up to 400°F (200°C).
Combine: Once your pasta is drained, toss it back in the pot. Add in the chicken, cream of chicken soup, and half of the Monterrey Jack cheese. Stir to combine everything evenly.
Assemble:
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