Chicken Bacon Pasta
35 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 20 min | 35 min |
Introduction
This cozy chicken bacon pasta is loaded with smoky bacon, tender chicken, and a rich, garlicky Parmesan sauce.
It comes together with simple pantry ingredients, so it is perfect for busy weeknights when you still want real comfort food.
Serve it for family dinner, casual get-togethers, or an easy date night at home with a big green salad on the side.
Ingredients (4 servings)
Ingredients for Chicken Bacon Pasta
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How to Make Chicken Bacon Pasta
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Cook the pasta
Bring a large pot of well-salted water to a boil over high heat.
Add the spaghetti and cook until just al dente, following the package time as a guide.
Before draining, scoop out 1 cup of starchy pasta water and set it aside.
Drain the pasta and leave it in the pot or a large bowl.
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Cook the bacon
Place the chopped bacon in a large deep skillet or saute pan over medium heat.
Cook, stirring occasionally, until the bacon is crisp and the fat has rendered, about 7 to 9 minutes.
Use a slotted spoon to transfer the bacon to a paper towel lined plate.
Leave about 2 tablespoons of bacon fat in the pan and discard any extra.
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Sear the chicken
Season the chicken pieces with the salt, black pepper, and Italian seasoning.
Add the butter to the bacon fat in the same skillet and melt it over medium heat.
Add the chicken in a single layer and cook without moving until golden on the first side, about 4 minutes.
Flip and cook the chicken until just cooked through, another 3 to 4 minutes.
Transfer the chicken to the plate with the bacon, leaving the butter and drippings in the pan.
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Build the garlic Parmesan sauce
Reduce the heat to medium low and add the minced garlic to the skillet.
Cook, stirring constantly, until fragrant but not browned, about 30 seconds.
Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits.
Whisk in half of the Parmesan cheese and a splash of reserved pasta water to start a creamy sauce.
Add more pasta water as needed until the sauce looks glossy and lightly thickened.
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Toss everything together
Add the drained spaghetti, cooked chicken, and most of the bacon to the skillet with the sauce.
Toss over low heat until the pasta is well coated and the sauce clings, 1 to 2 minutes.
Stir in a little more reserved pasta water if the mixture seems dry or tight.
Taste and adjust the seasoning with extra salt and pepper if needed.
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Serve the pasta
Divide the pasta among warm bowls and sprinkle with the remaining Parmesan and reserved bacon.
If you like, garnish with chopped fresh parsley or a pinch of red pepper flakes.
Serve right away while the sauce is silky and hot.
Substitutions
- Use turkey bacon instead of regular bacon
- Turkey bacon keeps the smoky flavor but lightens the dish a bit and leaves slightly less grease in the pan.
- Swap spaghetti for short pasta like penne or rotini
- A short, ridged pasta grabs the sauce and bacon pieces nicely, making each bite feel extra hearty and saucy.
- Replace part of the Parmesan with Pecorino Romano
- Using some Pecorino Romano adds a saltier, sharper edge to the sauce, which balances the richness from bacon and butter.
Tips
- Salt the pasta water generously
- The pasta water should taste almost like the sea, since this is your main chance to season the spaghetti itself.
- Do not rinse the pasta
- Leaving the surface starch on the pasta helps the sauce emulsify and cling instead of sliding off in a puddle.
- Control the heat for the sauce
- Keep the heat low once the cheese is in, or it can clump and turn grainy rather than stay creamy.
- Reserve extra pasta water
- Sauce thickens as it sits, so a splash of hot pasta water right before serving brings it back to silky.
Nutrition Facts *
| Energy | 701 | kcal |
|---|---|---|
| Protein | 56 | g |
| Total Fat | 32 | g |
| Carbohydrates | 38 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I prevent the chicken from drying out?
- Cut the chicken into even pieces so they cook at the same rate. Sear over medium heat, then take it off the heat as soon as the centers turn opaque.
- My sauce turned out too thick and gloopy; what went wrong?
- It likely reduced too much or had too much cheese for the liquid in the pan. Thin it gradually with hot pasta water, whisking, until it loosens and coats the pasta smoothly.
- Can I make this chicken bacon pasta ahead of time?
- You can cook the bacon and chicken earlier in the day and store them in the fridge. Reheat gently in the sauce with a splash of broth or water, then toss with freshly cooked pasta.
- How do I make this pasta a bit lighter?
- Use turkey bacon, reduce the butter to one tablespoon, and add extra chicken broth to the sauce. You can also stir in a handful of spinach at the end for freshness and more volume.
Serving Suggestions
Chicken bacon pasta makes an easy base for many twists, from extra veggies to different cheeses.
Try adding peas, baby spinach, or sun-dried tomatoes, or finish with a squeeze of lemon for brightness.
Pair it with a simple green salad and crusty bread to round out a cozy, satisfying dinner.
Reviews
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Grace, Houston: Started this on a busy weeknight and it was a real crowd-pleaser. The flavors were great and the sauce came together nicely once the pasta water hit the pan. The only step that tripped me up was “leave about 2 tablespoons of bacon fat” since my bacon didn’t render much, so I wasn’t sure if I should add extra fat. Next time I’ll just top it off with a drizzle of olive oil before searing the chicken. Also, a pinch of red pepper flakes at the end was perfect for cutting the richness.
: Happy it was a crowd-pleaser, Grace! If your bacon doesn’t render enough, it’s totally fine to top it off with a little olive oil or a small knob of butter so you have about 2 tablespoons of fat in the pan before searing the chicken.
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