Ingredients:

  • 1 lb penne or rotini pasta
  • 1 tbsp salt
  • 8 oz cream cheese, softened
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 3 cloves garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 3 cups rotisserie chicken, shredded
  • 6 slices cooked bacon, chopped
  • 2 cups shredded mozzarella cheese
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  2. Boil the pasta in salted water, draining it 2 minutes before the package instructions for al dente. Reserve 1/2 cup of pasta water.
  3. In a large bowl, whisk together softened cream cheese, milk, sour cream, minced garlic, onion powder, and smoked paprika until smooth.
  4. Fold the shredded rotisserie chicken and chopped bacon into the cheese sauce mixture.
  5. Toss the undercooked pasta into the sauce. Stir in reserved pasta water one tablespoon at a time if needed to reach a glossy consistency.
  6. Spread the mixture evenly into the prepared baking dish and top with shredded mozzarella cheese.
  7. Combine Panko breadcrumbs, grated Parmesan, and melted butter; sprinkle evenly over the cheese layer.
  8. Bake for 20 minutes until edges are bubbling.
  9. Broil on high for 1-2 minutes until the topping is mahogany brown.