This recipe is one of those weeknight meals you can put together fairly quickly. You probably already have most of the ingredients at home. Whenever SaTonya makes this for her family, there are never any leftovers. She says, “Seriously, who doesn’t like cheese, bacon and chicken? You be the judge!” SaTonya Fields is the HR Coordinator at Consulate Health Care of Jacksonville.


16 oz. cooked pasta shells

16 oz. cooked chicken breast meat, chopped

16 oz. heavy cream

8 oz. cream cheese

1/2 cup sour cream

2 tbsp. butter

1 medium onion, chopped

1 large bell pepper, chopped

2 tsp. garlic, chopped

3 scallions, chopped

2 sprigs of fresh rosemary, chopped

1 cup real bacon bits

4 strips of bacon, crumbled

1 cup frozen green peas

1 cup five-cheese Italian mix

1/2 cup Parmesan cheese, not grated

1/2 cup of cheddar-mix blend cheese

2 tsp. adobo seasoning

2 tsp. of Montreal spice

2 tsp. black pepper

1 tsp. garlic powder



Sauté vegetables (except green peas), garlic, and rosemary with butter for five minutes over medium heat. Then, add seasonings. Add cream cheese and let soften, and then add heavy cream. Let simmer for five minutes and add sour cream. Stir constantly for three minutes. Next, add bacon bits and chicken, stir, and let simmer for five minutes. Reserve one cup of chicken to garnish the top of pasta. Now add peas and cheese and mix until you reach a smooth and somewhat lumpy consistency.  Place cooked pasta in a 9×9 casserole dish, and pour the creamy sauce over the pasta. Mix all together and then add more cheese on top along with the one cup of chopped chicken. Then, crumble the four strips of bacon on top. Bake in the oven at 350 degrees for 15 to 20 minutes and enjoy!

About the Consulate Family Cookbook

The Consulate Family Cookbook is a collection of family recipes submitted by Consulate Health Care employees. If you are a Consulate Health Care employee, and would like to share your family recipe with us to be featured in our cookbook, please submit your recipe along with a consent form to