Creamy Chicken and Bacon Pasta

This creamy chicken and bacon pasta the best one-pot pasta dinner going. Crispy bacon, golden chicken, sweet caramelized onions, and a quick and easy cream sauce make this one indulgent but incredibly easy dinner. And all ingredients from Aldi, because one-stop shopping is life!

There's everything to love about this creamy pasta dish and nothing to dislike. It's easy (on the table in 20 minutes), it's all made in one pan and it's the perfect mix of salty, creamy, and fresh. Only a few ingredients stand between you and this incredible one-pot pasta.

Chicken & Bacon Pasta
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Ingredients needed

1. boneless skinless chicken breast
2. smoked pancetta lardons (or bacon)
3. chicken stock (made from a stock cube)
4. parsley
5. garlic
6. onion
7. double cream
8. pasta shells
9. parmesan cheese

Pantry Items

1. salt
2. pepper
3. olive or veg oil

Step by step directions- cooking the chicken

• First things up. Because we're pan roasting the chicken breasts we need them to cook quickly and evenly. So we're going to thin them out by placing them between two pieces of baking paper and using a rolling pin to gently press them down at the fat end. You can use foil to do this if you don't have baking paper, but I don't suggest using cling film as you won't be able to see if there are any bits of it stuck to the chicken.

• In your pan heat about 2 tablespoons of oil. Gently fry the chicken until each side is golden and mostly cooked through. This will take about 4 minutes per side depending on how thin you've pounded the chicken. Once the chicken is cooked, place them on a plate and set aside. Add the pancetta to the pan and fry until crispy. This should only take about 3 minutes. Set the pancetta aside with the chicken breast.

Step by step directions- cooking the pasta (one-pot method)

• You can leave the bacon fat in the pan to cook the onion or drain some of it off. Personally, I leave it all in. There usually isn't that much and this recipe makes a large amount so it all goes a long way. Gently fry the onions until they are golden. You may need to add a splash of water to the pan to scrape up any golden bits from the bottom of the pan from cooking the chicken and bacon.
• Once your onions are soft and golden, you can add in the pasta shells.

• Add in the chicken broth (made with a stock cube!) and bring to a boil. Turn the heat down to a simmer and cover for about 10 minutes, until the pasta is mostly cooked. You don't want the pasta fully cooked at this stage, as we're adding in the cream and continuing to cook for a further few minutes.

• When your pasta is 90% cooked add in the double cream and bring to a gentle simmer for about 3 minutes, until the sauce is thickened slightly. Add the parsely and bacon to the pan and stir well. Slice the chicken and place on top to serve. Sprinkle with some fresh pepper and place the pan in the middle of the table to serve.

Cooking time

This dinner comes together in about 30 minutes. It's mostly hands on time, though. This isn't a leave it and forget it for 30 minutes kind of dinner. But let's remember, it's only 30 minutes, it's creamy pasta- with chicken AND bacon and it's the perfect way to spend your time between 6-6:30 on any night of the week!

Storing and reheating this one-pot pasta

There will more than likely be leftovers with this pasta, no bad thing! Store in an airtight container in the fridge for up to 3 days. As the pasta cools the cream sauce will start to set up and get really thick. To reheat the pasta, spoon out what you're going to reheat and place it in a non-stick skillet. Add a splash of water to the skillet and place over medium heat until the pasta is hot all the way through.

Microwave reheat

Apply the same instructions as above, but use a microwave-safe bowl and pulse the pasta in 30-second bursts until it's piping hot. Be sure to add a splash of water. This brings the sauce back to life!

Variations

Need some variety in your life? You can totally make this with

• prawns
• salmon and peas
• only chicken
• or shredded rotisserie chicken

It feels weird to be excited about dinner in the time of Coronavirus, but... well... I'm excited for us. This creamy, easy one-pot chicken and bacon pasta is what we all need right now in our collective dinner routine.

A little bowl of "I love you!" ❤️

More easy pasta dishes from Savvy Bites!

• One-Pot Creamy Mac and Cheese
• 5 Ingredient Creamy Butternut Squash Pasta
• One-Pot Chorizo Pasta

Creamy Chicken and Bacon Pasta

A creamy one pot chicken and bacon pasta that’s quick and easy to make. Golden chicken, crispy salty bacon and a silky cream sauce that can’t be beat. All ingredients from Aldi!

5 from 5 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 4 people

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Author: Deborah Rainford

Ingredients

1x2x3x

• 300 g (⅔ lb) chicken breasts, flattened
• 150 g (⅓ lb) pack smoked pancetta lardons
• 1 (1) onion
• 2 cloves (2 cloves) garlic, minced
• 250 g (2 ⅜ cups) pasta shells, or similar short pasta
• 250 ml (1 cups) double cream
• 900 ml (3 ⅗ cups) chicken stock, made with a stock cube and boiling water
• ½ (½) bunch parsley
• 50 g (1 ¾ oz) parmesan cheese, grated
• 2 tablespoons (2 tablespoons) olive oil

Instructions

• Thin out the chicken by placing them between two pieces of baking paper and using a rolling pin to gently press them down at the fat end. Season with salt *See notes
• In your pan heat about 2 tablespoons of oil. Gently fry the chicken until each side is golden and mostly cooked through. This will take about 4 minutes per side depending on how thin you've pounded the chicken. Once the chicken is cooked, place them on a plate and set aside. Add the pancetta to the pan and fry until crispy. This should only take about 3 minutes. Set the pancetta aside with the chicken breast.
• You can leave the bacon fat in the pan to cook the onion or drain some of it off. Personally, I leave it all in. Gently fry the onions and garlic until they are golden. You may need to add a splash of water to the pan to scrape up any golden bits from the bottom of the pan from cooking the chicken and bacon.
• Once your onions are soft and golden, you can add in the pasta shells.
• Add in the chicken broth (made with a stock cube!) and bring to a boil. Turn the heat down to a simmer and cover for about 10 minutes, until the pasta is mostly cooked. You don't want the pasta fully cooked at this stage, as we're adding in the cream and continuing to cook for a further few minutes. *See Notes
• When your pasta is 90% cooked add in the double cream and parmesan cheese and bring to a gentle simmer for about 3 minutes until the sauce is thickened slightly. Add the parsley and bacon to the pan and stir well. Slice the chicken and place on top to serve. Sprinkle with some fresh pepper and place the pan in the middle of the table to serve.

Notes

1. Note 1- You can use foil to do this if you don't have baking paper, but I don't suggest using cling film as you won't be able to see if there are any bits of it stuck to the chicken.
2. Note 2- Having the pasta fully cooked at this stage before it has the cream added will result in over cooked and mushy pasta. We’re looking for a little bit firmer than al dente at this stage.

Nutrition

Calories: 895kcal | Carbohydrates: 60g | Protein: 41g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 886mg | Potassium: 833mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1071IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 2mg

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