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Bacon-Swiss Penne

 Bacon-Swiss Penne
I was fortunate to inherit my grandmother’s recipe book, which includes the recipe for this rich and cheesy casserole. I’ve been eating it for years and still can’t get enough.—Joseph Sortor, Tampa, Florida
10 ServingsPrep: 35 min. Bake: 30 min.


  • 12 ounces uncooked penne pasta
  • 13 bacon strips
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons butter
  • 6 green onions, chopped
  • 3 tablespoons all-purpose flour
  • 4 cups 2% milk
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1-1/2 cups shredded Swiss cheese
  • 1-1/2 cups frozen peas, thawed
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 3/4 cup dry bread crumbs
  • 2 tablespoons butter, melted


  • Cook penne according to package directions.
  • Meanwhile, in a large skillet, cook bacon in batches over medium heat
  • until crisp. Remove to paper towels; drain, reserving 4 teaspoons
  • drippings. Crumble bacon and set aside.
  • Saute chicken in butter and drippings until no longer pink. Add
  • onions; cook 1 minute longer. Stir in flour until blended; gradually

2 of 2

Bacon-Swiss Penne (continued)

Directions (continued)

  • add milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Stir in the cheeses, peas, pepper, thyme and bacon.
  • Drain penne; add to chicken mixture and toss to coat. Transfer to a
  • greased 13-in. x 9-in. baking dish. In a small bowl, combine bread
  • crumbs and butter; sprinkle over top. Bake, uncovered, at 350°
  • for 30-35 minutes or until golden brown.
  • Yield: 10 servings.
Nutritional Facts: 1 cup equals 614 calories, 32 g fat (18 g saturated fat), 124 mg cholesterol, 651 mg sodium, 43 g carbohydrate, 3 g fiber, 39 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.