Creamy Chicken and Bacon Pasta
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This creamy, ultra-easy chicken and bacon pasta is pure comfort food that’s quick to make, uses everyday Aldi ingredients, and saves on washing up. Tender chicken, smoky pancetta, and a creamy garlicky sauce all tossed with perfectly al dente pasta make an easy family dinner.
If you love simple but hearty pasta recipes, you'll love my creamy mushroom pasta and my creamy lemon chicken pasta. If you prefer tomato-based pasta recipes, you'll love my halloumi pasta and this easy cheeseburger pasta.
What you'll love about this recipe:
Ingredients required
- Chicken breast or thighs – Adds lean protein and tenderness. *I used skin on chicken thighs so that I could indulge in some crispy chicken skin, but I often use boneless skinless chicken breast to keep it lean.
- Bacon or pancetta – Provides smoky, salty depth to the sauce.
- Pasta (penne, rigatoni, or spaghetti) – The base that holds the creamy sauce. *I usually use penne or rigatoni so that the cream sauce clings to the ridges and fills the tubes.
- Garlic and onion – Build the flavour foundation for the sauce.
- Double cream/ Heavy cream – Creates the rich, velvety base. *You can use single cream for this, but your sauce won't be quite as luxurious.
- Parmesan cheese – Adds savoury, nutty sharpness. *Save some money and use Grana Padano instead of Parmesan. In this recipe, you can't tell the difference.
- Olive oil and butter – Help sauté the chicken and create richness.
- Chicken broth and white wine – Used for deglazing and boosting flavor. *You can absolutely skip the wine for this recipe if you prefer.
- Fresh herbs (parsley, basil) – Brighten the dish before serving. I prefer this recipe with just parsley; I find the basil a little bit too strong with the cream sauce, but if you adore basil, then include it.
- Black pepper, salt, chilli flakes – Balance and enhance the seasoning.
Be sure to check out the full recipe and ingredient list below
Here's how to make chicken and bacon pasta step by step
- Cook the chicken – In a large shallow skillet or cast-iron pan, heat some oil over medium heat. Once the oil shimmers, sear the chicken pieces until they are cooked through and browned. Once the chicken is cooked, remove it to a cooling rack and set aside, or keep it warm in the oven until ready to serve.
- Crisp the bacon – In the same pan the chicken was seared in, sauté the bacon in a little more oil until the fat has rendered out and the bacon is crispy. Remove the bacon to a bowl lined with a paper towel to drain the fat. Pour all but 1 tablespoon of the bacon fat away.
- Sauté the onion and garlic – Add the diced onion to the pan and cook for about 5-8 minutes until the onions are soft and tender. Add the minced garlic and continue to cook for a further 5 minutes until fragrant. *The onions will likely colour due to the fond from searing the chicken and bacon. That's exactly what we're looking for. It adds so much flavour.
- Make the cream sauce – Once the onion and garlic are soft, add the chicken stock and cream and bring to a very gentle simmer. Stir in the parmesan cheese and chopped parsley. Stir in the cooked pasta. Slice the chicken and place it on top of the pasta before serving.
What to do with leftovers
- Storage:
- Keep in an airtight container in the fridge for up to 3 days.
- Reheating:
- From fridge: Reheat gently on the stovetop with a splash of milk or pasta water to revive the sauce.
- How to reinvent:
- Bake leftovers with extra cheese on top for a quick pasta bake.
- Serve cold as a creamy chicken bacon pasta salad (add mayo or Greek yogurt).
Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Don’t overcrowd the chicken: Sear in batches if needed. Giving each piece space helps achieve that golden crust and keeps the meat juicy.
- Use freshly grated parmesan: Pre-grated cheese often contains anti-caking agents that stop it from melting smoothly. Freshly grated parmesan or Grana Padano melts into a silky sauce.
- Balance the richness: If the sauce feels heavy, a squeeze of lemon juice or a pinch of chili flakes will brighten the flavour without overpowering the creaminess.
- Pasta timing: Undercook the pasta by 1–2 minutes if you’re planning leftovers — it will soften further when reheated.
- Chicken swap: You can use leftover roast chicken or even rotisserie chicken. Just shred and warm it through in the sauce at the end.
FAQs
One Pot Chicken and Bacon Pasta
This creamy chicken and bacon pasta is pure comfort food that’s quick to make, uses everyday Aldi ingredients, and saves on washing up. Tender chicken, smoky pancetta, and pasta all tossed together in a rich cream sauce for an easy family dinner.
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Servings: 4 servings
Ingredients
- 250 g (8 ⅚ oz) cups short pasta, such as shells, rigatoni or penne (cooked according to package instructions)
- 4 skin-on boneless chicken thighs, or 2 large boneless, skinless chicken breasts, flattened
- 2 tablespoons olive oil
- 150 g (⅓ lb) smoked pancetta lardons *or use streaky bacon smoked or unsmoked depending on preference.
- 1 medium yellow onion, finely chopped
- 2-4 cloves garlic, minced
- 300 ml (1 ¼ cups) chicken stock (made with 1 stock cube and boiling water)
- 250 ml (1 cups) double cream
- 50 g (1 ¾ oz) parmesan cheese or grana padano, grated
- ½ bunch fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to the boil. Add the pasta and cook until al dente according to package instructions. Drain, reserving about ½ cup of the pasta water. Set aside.
Prepare the chicken
- If using chicken thighs: pat dry and season well with salt and pepper.
- If using chicken breasts: place them between two sheets of baking paper and gently pound the thick end with a rolling pin until even. Season generously.
Cook the chicken
- Heat the oil in a large, deep frying pan or Dutch oven over medium heat.
- For thighs: place skin-side down and cook for 5–6 minutes until golden and crisp. Flip and cook another 4–5 minutes until cooked through.
- For breasts: cook 3–4 minutes per side until golden and cooked through.
- Transfer to a plate and rest while you make the sauce.
Crisp the pancetta
- In the same pan, add the pancetta lardons and fry for 3 minutes until golden and crispy. Remove with a slotted spoon and set aside.
Cook the aromatics
- Leave the bacon fat in the pan (pour a little off if there’s too much). Add the onion and cook for 5 minutes until softened and translucent. Stir in the garlic and cook for 2–3 minutes more until fragrant. Deglaze with a splash of water if needed.
Make the cream sauce
- Pour in the chicken stock and cream and bring to a gentle simmer. Stir in the parmesan until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen, or, gently simmer until to thicken until the desired consistency is reached.
Bring it all together
- Slice the chicken (or leave thighs whole) and add to the sauce along with the crispy pancetta and parsley. Add the drained pasta and toss everything together until well coated. Taste and adjust the seasoning with salt and pepper.
Serve
- Spoon into bowls, garnish with extra parmesan and parsley if you like, and serve hot.
Notes
- Pasta water trick: Keep a little of the starchy cooking water when you drain the pasta — it’s liquid gold for loosening and helping the sauce cling perfectly.
- Make it ahead: You can cook the chicken and pancetta up to a day in advance. Store covered in the fridge, then reheat gently in the sauce before tossing with the pasta.
- Add a little green: Stir through a handful of baby spinach, frozen peas, or chopped broccoli in the last couple of minutes for extra freshness and colour.
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More Pasta Recipes
From rich and creamy pastas to 15 minute one pot recipes, there is something everyone will love.
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
