This Creamy Chicken and Bacon Pasta is one for all those days when nothing but a creamy pasta will do. It’s unapologetically indulgent, and loaded with all the essential food groups – cream, parmesan, chicken and BACON. Very little prep, on the table in 20 minutes!
I’ve been crowned the Queen of Creamy-Without-Cream*, but today I’m dethroning myself temporarily just so I can share this Creamy Chicken and Bacon Pasta with you without an inkling of guilt.
We’ve made it to the end of the year, and the month of December is about indulgences. I’ve been very sensible in the past and shared real Alfredo recipes, made the real proper Italian way. That recipe uses just 1/2 cup of cream for 250g / 0.5 lb of pasta.
This recipe uses 3/4 cup of cream for 180g / 6 oz of pasta. I was very honest with you right from the outset….this is indulgent!
* I have been known in the past for self proclaimed titles (such as Roast Queen). However, on this particular occasion, it was in fact the editor of Super Food Ideas magazine who pointed out my fetish for creamy-without-cream. I feel that provides some level of authority for this title!
I actually photographed and filmed the recipe video about a month ago. I’ve been waiting for the right time to share it. I feel like making it to the end of the year, relatively unscathed, warrants some form of celebration.
After all, it is the month for excessive food indulgences, right? The month where even when we’re absolutely determined to eat healthy, there are treats at every turn enticing us. Office occasions, food gifts, gatherings with families and friends.
This is just one more enticement to add to that list. ?
All that creamy sauce. All. That. CREAMY. SAUCE!!!
I do feel a bit guilty sharing such an indulgent treat with you. So I promise you, I have a big healthy fix coming up soon. Maybe even this Wednesday!
In the meantime, just think back to all you have achieved in 2016. Even if you didn’t make a dent in your list, ignore the fails and focus on the successes. Give yourself a pat on the back, a praise.
Then treat yourself to THIS Creamy Chicken and Bacon Pasta! 😉 – Nagi xx
- 6 oz / 180 g fettuccine or other pasta
- 5 -7 oz / 150 - 200 g bacon , chopped
- 6 oz / 180 g chicken breast , cut in half horizontally
- 1 tbsp (30 g) butter
- 2 garlic cloves , minced
- 1/2 small onion , finely chopped (brown, white or yellow)
- 3/4 cup (185ml) heavy cream / thickened cream
- 3/4 cup (185ml) pasta cooking water (Note 1)
- 1/2 cup FRESH grated parmesan (or 1/4 cup store bought grated) (Note 2)
- Fresh parsley
- Parmesan
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Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
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SCOOP OUT a mugful of pasta cooking water, then drain.
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Meanwhile, cook bacon until golden, drain on paper towels.
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Season chicken on both sides, cook in bacon fat, 2 minutes each side.
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Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
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Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
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Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don’t need to be exact here. Season with salt & pepper.
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Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
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Toss through bacon and chicken.
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Serve immediately, garnished with parmesan and parsley!
1. Just before you drain the pasta, scoop out a mugful of the pasta cooking water. This will be used for the sauce - the starch in the water reacts with the oil in the cream / butter and thickens the sauce.
2. Fresh grated parmesan is finer than store bought so it melts in the sauce. If you use store bought, ensure you use a finely grated one otherwise it won't melt properly so the sauce won't be silky smooth (flavour will still be delish though!)
3. I know it feels like a crime to throw out the bacon fat. I actually photographed and filmed this without wiping the pan and not using butter, but I really just felt the sauce tasted too bacony. Also it was brown instead of white. 🙂 So that's why I wipe the pan. You don't have to. You could skip the butter and use the bacon fat instead. But it will taste much more bacony, bordering on greasy rather than buttery creamy sauce (depending on how fatty the bacon is), and the colour will be light brown instead of white.
4. I'm providing the nutrition analysis reluctantly. I told you - this is indulgent. And worth it!!! 🙂
Nutrition is per serving. This takes into account 1 1/2 tbsp of fat that is discarded after cooking the bacon. 271 calories of the total 946 calories is attributable to the bacon. If you use ham instead of bacon (really yum!), it reduces to 790 calories per serving.
WATCH HOW TO MAKE IT
Watch and weep that you can’t reach through the screen…
LIFE OF DOZER
Just making sure we don’t forget he’s down there on the floor…..
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I just made this for my husband and I and it was absolutely delicious. I kind of free handed the measurements so now we have leftovers for tomorrow or for later on tonight. Thank you for the recipe
Absolutely loved it! The whole family was begging for more. Thanks for the recipe 😊
I cook for three people, when I try new recipes usually two like it and one hates it…. your recipes so far they all love and this was no exception. Thank you again, tonight I’ll try the carrot soup 💐😊
So glad you enjoyed this Nicky! Thank you for letting me know. 🙂 Have a great weekend! N x
I cooked this for the family today. Delicious!! Not a scrap left on anyone’s plate! The poor dog was disappointed!! 😁
Glad you enjoyed this Lorraine!!! Thank you for taking the time to leave feedback! N x
Just made this for the fam and they were very pleased about the taste! Thanks for the recipe! 🙂
So easy to make and taste delicious, not to over powering, will definitely be making it again.
Thank you for sharing 🙂
That’s great to hear Mel! So pleased you enjoyed this! N xx
I’m 8 years old and my grammy and I made this together for dinner last night. It was so good I want to have it EVERY night for dinner. Love to cook so this was a great choice for me to cook and eat!!!!!!
I absolutely LOVE hearing that Valerie! You are the sweetest ever for leaving me this message! N xx
Very tasty! I wanted an easy dinner and this was it!! My husband loved it and it was good sit infront of the TV comfort food on a cold windy night!
Thanks Nagi!
Wonderful! So glad you enjoyed this Chantelle, thanks for letting me know! N x
used this recipe twice now, lovely treat, great recipe!
Can’t wait to make this tonight. Am in the mood for something creamy and delicious. Ever thought about trying your hand at a Carbonara? I can’t seem to find the “perfect” recipe, and often find myself creating some sort of weird Carbenstein hybrid dish that never quite tastes right. I reckon you could nail it. Then i will LITERALLY never need to look at another food website. #nagiaddict
OK, flatter will get you EVERYWHERE!!! So the reason I haven’t done carbonara yet is because I’m undecided whether to do the real deal carbonara which is made without cream, just egg which is furiously mixed in with pasta and it makes it creamy, OR a more “mainstream” option using cream 🙂 Both are delish. You choose – and I’ll publish it! N xx
Oh real-deal for SURE! Ain’t nobody got time to mess around with cream haha.
This is the best creamy chicken and bacon pasta recipe I’ve tried a few and found them too rich or tasting bland but this is just yummy! We experimented and swapped the chicken out for quorn pieces and the heavy cream elmlea double cream that was delicious too. This is now my go to quick tasty tea.
Terrific to hear Anita! Thanks for letting me know you enjoyed it – N x
Wow – so easy, yet so delicious. Found some soft linguini on sale, bought it, then found your recipe, which I doubled to feed four. I only had one small carton of cream (almost a cup) but I made up for it in milk – not a problem. Added some small diced green pepper for a little colour. Seriously good!!
FANTASTIC to hear Paul!! Thanks so much for letting me know you enjoyed this 🙂 N xx
Hi Nagi, I have cooked this recipe once already and I am doing it again this evening. I and my family love it! I have attempted other recipes of yours, mushroom rice Mmmmm, slow roast turkey breast just amazing, chicken and rice among others. Your recipes and methods are easy to follow along with the bonus of the videos, but more importantly they turn out perfect and taste just amazing. I lost interest in cooking due to thinking of what to cook each day that would be nutritious, healthy and affordable, then I found your site. Please keep up your amazing work, producing healthy and enjoyable meals, you can never stop. I rely on your site regularly it has inspired me to cook again but more to the point enjoy the food I cook along with my family.
Thank you very much Nagi, and I also love your dog Dozer.
Lesley
I LOVE hearing that Lesley! Thanks so much for letting me know! N xx
Do u have to use parmease cheese or can u yes a different type
Omg this was so good! My family loved it. I plan to make quite often.
Glad to hear that Renee! Thanks for letting me know! N x ❤️