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Creamy, smoky, and comforting, this Chicken Bacon Pasta hits every weeknight craving with minimal fuss. I’ve made variations of it dozens of times—what started as a last-minute dinner became a family favorite, and it’s in the rotation alongside my favorite bacon brown sugar chicken tenders for easy dinners. The flavors are bold but approachable, and the method is forgiving for cooks at any level.

Why Make This Recipe

Big flavor: smoky bacon and savory chicken pair with a rich, garlicky cream sauce that clings to pasta.
Quick and practical: you can get dinner on the table in about 30 minutes with one skillet and one pot.
Crowd-pleaser: it’s great for weeknights, casual dinner parties, or meal prep for lunches.
Balanced comfort: protein from chicken and bacon with carbs from pasta makes it satisfying and filling.
Personal note: I love this recipe because the rendered bacon fat builds deep flavor without needing exotic ingredients, and it recovers well if you underseason—the sauce is forgiving and easy to fix.
Also, if you enjoy smoky bacon profiles, try the simpler take on bacon brown sugar chicken tenders for another quick option.

Recipe Overview

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4
Difficulty: Easy
Method: Pan-sear chicken and bacon, make a quick cream sauce in the same skillet, then toss with cooked pasta and finish with Parmesan.

My Experience Making This Recipe

I tested this dish several times, adjusting salt and the cream-to-cheese ratio to prevent the sauce from being overly heavy. The biggest discovery: reserving ½ cup of pasta cooking water helps the sauce become silky without extra cream.

How to Make Chicken Bacon Pasta

Start by boiling 12 ounces (340 g) of penne or rigatoni in well-salted water (1 tablespoon salt per 4 quarts) until al dente, about 10–12 minutes. In a 12-inch skillet, cook 8 slices of bacon over medium heat until crisp, about 8–12 minutes, then remove and drain on paper towels, leaving 2 tablespoons of fat. Cut 1 lb (450 g) boneless chicken breasts into bite-sized pieces, season with salt and pepper, and sear in the bacon fat over medium-high heat until the internal temperature reaches 165°F (74°C), about 4–5 minutes per side; transfer to a plate. Sauté 2 minced garlic cloves in the skillet for 30 seconds, deglaze with ½ cup chicken stock, stir in 1 cup (240 ml) heavy cream and ½ cup (50 g) grated Parmesan, simmer 3–4 minutes until slightly thickened, then toss in pasta, chopped bacon, and chicken. Finish with 2 tablespoons chopped parsley and a squeeze of lemon if desired.

Expert Tips for Success

Render bacon slowly: cook bacon over medium, not high, so fat renders and browns rather than burning; this adds the richest flavor.
Use an instant-read thermometer: cook chicken to 165°F (74°C) for safety and to avoid dryness—check the thickest piece.
Save pasta water: reserve ½ cup of starchy cooking water to loosen the sauce and help it cling to the pasta.
Add cheese off the heat: stir in Parmesan with the pan off the flame to prevent the sauce from breaking.
Equipment recommendation: use a heavy 12-inch stainless-steel or cast-iron skillet and a large pot for even heat and easy tossing.

Also, if you like bold, creamy pasta with a kick, techniques from this buffalo chicken pasta will help you balance spice and creaminess.

How to Serve Chicken Bacon Pasta

Simple dinner: plate with a handful of fresh parsley and extra grated Parmesan.
Weeknight family meal: serve with a green salad dressed in lemon vinaigrette and crusty bread to sop up sauce.
Make it a party dish: top with sliced scallions and crispy bacon for a more festive presentation.
Brunch/Lunch idea: serve slightly cooled on a platter alongside roasted vegetables for potlucks.

Storage and Reheating Guide

Store leftovers in an airtight container in the fridge for 3–4 days. For freezing, cool completely, portion into freezer-safe containers, and freeze up to 2 months—note cream sauces can change texture after thawing. Reheat gently on the stovetop over low heat with a splash (1–2 tablespoons) of milk or reserved pasta water to restore creaminess, stirring until evenly heated; microwave in 45–60 second bursts, stirring between intervals.

Recipe Variations

Gluten-free: swap in 12 oz (340 g) of gluten-free pasta and confirm stock is GF; cooking time may vary.
Dairy-free: replace heavy cream with full-fat coconut milk and use dairy-free Parmesan, and finish with a squeeze of lemon to brighten flavors.
Vegetarian swap: skip chicken and bacon, use smoked mushrooms or smoked tempeh for that bacon-like depth in a vegetarian version.
Spicy or tangy twist: fold in 2–3 tablespoons buffalo sauce and extra parsley for a buffalo-style variant inspired by buffalo garlic chicken bites with creamy ranch cajun alfredo pasta flavors.

Nutritional Highlights

Protein-rich: combination of chicken and bacon provides a substantial protein boost per serving.
Calorie considerations: the cream and bacon add richness—reduce heavy cream to ½ cup and add more stock or milk for a lighter version.
Allergens: contains dairy and gluten (unless using GF pasta); contains pork (bacon) and poultry. Aim for 1 to 1.5 cups per serving as a main dish portion.

Troubleshooting Common Issues

Sauce too thin: simmer 2–3 more minutes to reduce, or whisk in 1–2 tablespoons of grated Parmesan off the heat to thicken.
Sauce breaks or looks grainy: remove from heat, whisk in a splash of warm pasta water or milk slowly to re-emulsify; avoid boiling cream.
Chicken dry: reduce searing time and use an instant-read thermometer to pull at 165°F (74°C); cut pieces uniform for even cooking.

Frequently Asked Questions

Q: Can I use leftover cooked chicken or rotisserie chicken?
A: Yes—stir in shredded cooked chicken at the end of sauce assembly and warm through for 2–3 minutes. Reduce cream slightly since pre-cooked chicken won’t release juices.

Q: What pasta shape works best?
A: Short, ridged shapes like penne, rigatoni, or cavatappi hold the sauce well. Spaghetti works too, but you may need to toss more vigorously for even coating.

Q: How can I make this lighter without losing flavor?
A: Use half-and-half or ½ cup cream plus ½ cup low-sodium chicken stock instead of a full cup of cream, and increase aromatics (lemon zest, parsley) to maintain brightness.

Q: Can I prep components ahead of time?
A: Yes—cook and cool bacon and chicken separately and refrigerate up to 24 hours. Reheat chicken gently in the sauce to finish; cook pasta just under al dente and finish in the sauce with reserved pasta water for best texture.