Add mushrooms and garlic; cook for 1 minute. Prep Time 10 minutes. Stir until cheese is melted and incorporated into the sauce. To the sauce, add in the cooked chicken, spinach, bacon, and uncooked tortellini. Pour the rest of the sauce over the chicken and spread evenly around the baking dish. Sprinkle all over the top the casserole with mozzarella cheese. Drain grease. Remove bacon from pan, … Step 3. 3. Meanwhile, cook bacon in a large skillet over medium heat for about 3-5 minutes or until bacon is crispy. 1. Bake for 30 minutes, or until the sauce is bubbly and the ravioli is cooked. This Chicken Alfredo with Bacon and Spinach starts with a jar of alfredo sauce, so it is a quick and easy meal for those hectic weeknights! 2. COOK CHICKEN & BACON. Stir to combine. Top pasta with chopped spinach and chicken so the ravioli is covered. Cook Time 20 minutes. Add the chicken and cook until no pink is showing. Cook the bacon in a large pot over medium-high heat until crispy. Bring a large pot of water to boil and cook pasta according to box directions for al dente. Remove the chicken. Pour chicken bouillon mixture into the same skillet used to cook the bacon. Step 4. Total Time 30 minutes. Combine boiling water and chicken bouillon cubes in a bowl; mix until dissolved. Bring to a simmer. Drain bacon slices on paper towels. Once the milk is simmering, shut off the heat and stir in one cup of mozzarella and the ½ cup of parmesan cheese.