1 lb spiral pasta
1/2 10.5 oz. can condensed cream of mushroom soup
1 small yellow onion
2 cloves garlic, minced
6-8 slices bacon
1 1/2 C cooked chicken, cubed or shredded
1 C mozzarella cheese, grated
1 C cheddar cheese, grated
1/2 C parmesan cheese, grated
1/4 C heavy cream or whole milk
kosher salt and freshly ground pepper, to taste
fresh parsley, garnish (optional)
Preheat oven to 400 F degrees.
Cook pasta according to packaging directions, or until al dente. Drain and set aside.
In a large skillet or Dutch oven, over medium-high heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain.
Discard all but 2 Tbsp bacon grease and return pan to heat.
Sauté onion until softened and translucent, 6-8 minutes.
Add minced garlic and cook for another 1 minute.
Season generously with salt and pepper.
Reduce heat to medium-low.
Add cream of mushroom soup and heavy cream.
Add chicken and stir to combine.
Add cooked pasta, mozzarella, and cheddar cheese, and stir until melted.
Transfer to a large baking dish and top with crumbled bacon.
Sprinkle parmesan over the top.
Bake for 20 minutes, or until sauce is bubbly.