Chicken, Bacon and Brussels Sprout Baked Penne
This Chicken, Bacon and Brussels Sprout Baked Penne is a cozy, comforting winter meal that's perfect for holiday get-togethers. Packed with whole grain penne, plenty of veggies and chicken, it'll fuel you up for the busy season ahead!
Recipe type: Entree
Cuisine: Pasta
Serves: 8
  • 1 lb shredded brussels sprouts
  • 1 lb Barilla Whole Grain penne pasta
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 whole rotisserie chicken, bones and skin removed, shredded
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk
  • 2½ cups shredded white cheddar cheese, divided
  • 1¼ cups grated Parmesan cheese, divided
  • Salt & pepper, to taste
  • 12 slices cooked bacon, roughly chopped
  1. Bring a large pot of water to a boil. Add the shredded brussels sprouts to the boiling water and boil for 2 minutes until bright green and tender crisp. Drain in a colander and rinse with cold water, pressing out as much water as possible.
  2. Add more water to fill the pot back up for the pasta and return to a boil. Cook the penne to al dente, about 9 minutes. Drain and set aside.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and garlic and saute, stirring occasionally, until soft, about 5-7 minutes. Add the shredded chicken, toss everything together and cook 1 minute until chicken is warmed. Remove from heat.
  4. Preheat oven to 350 degrees.
  5. In a medium sauce pot, melt the butter and add the flour to it. Cook for 3 or 4 minutes, stirring constantly, until it smells toasty and is just beginning to turn golden. Whisk in the milk and bring to a boil. When the milk comes to a boil, stir in 2 cups of cheddar cheese and 1 cup of Parmesan. Once cheese is melted, remove from heat. Season with salt & pepper, to taste.
  6. In a large bowl (or the pasta pot), combine pasta, brussels sprouts, chicken mixture, bacon and cheese sauce. Toss everything to combine and transfer to a 9x13 inch casserole dish. Top with remaining cheeses.
  7. Bake 10 minutes uncovered, until cheese is bubbly and penne is heated through. Note: If you refrigerate the penne prior to baking, bake for 20 minutes covered with foil, then 10 minutes uncovered.
Recipe by Flying on Jess Fuel at