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    Home » Recipes » Chicken

    Decadent Creamy Chicken and Bacon Pasta Recipe

    Modified: Oct 5, 2021 · Published: Oct 10, 2019 by Sharon Rigsby · 4 Comments

    Jump to Recipe
    Pinterest pin for Chicken and Bacon Pasta.

    Decadent Creamy Chicken and Bacon Pasta is a quick and easy chicken pasta dish. Full of heavy cream, parmesan cheese, and bacon, this recipe teases your palate with its rich, creamy deliciousness. 

    Chicken and bacon pasta in a skillet ready to eat.

    Like recipe for Mushroom Carbonara and Chicken and Broccoli Pasta, this is a real family and kid favorite, this creamy chicken pasta recipe has a fun twist. I’ve added a touch of dry ranch dressing mix to ramp up the flavor even more.

    Plus, the best part is, you can have it on the table in 20 minutes or less. So it’s perfect for busy weeknights when you don’t have the time or inclination to prepare a complicated dish.

    How many calories? 

    Okay, you knew there had to be a catch because this dish sounds too good to be true. Unfortunately, creamy chicken and bacon pasta is high in calories. When you think of comfort food, rich and creamy comes to mind, and this chicken and bacon pasta is no exception. 

    One serving of this chicken pasta recipe comes in at 675 calories. The first clue is the word creamy in the title, and that creaminess comes from heavy cream. 

    Can I reheat it?

    Yes! Not only that, but leftover chicken and bacon pasta is just as good the next day. I usually reheat it in the microwave for about a minute. If you want to reheat it in the oven, I would add about a tablespoon of water to the dish to keep the pasta from drying out. 

    More creamy pasta recipes:

    Recipes with chicken and pasta are a favorite at our house and here are some I think you would also like:

    • Buffalo Chicken Pasta Bake
    • Easy Chicken Mushroom Marsala Pasta
    • Slow Cooker Chicken Broccoli Pasta
    • Skillet Mediterranean Chicken Bake
    • Zucchini Mushroom Pasta

    If you need more menu ideas or recipes that feature chicken, check out all of my chicken recipes here.

    What to serve with it?

    Because this dish is so rich, a simple side dish or salad works best. I usually serve it with Southern Cucumber and Tomato Salad, Roasted Green Beans, Brussels Sprout Salad, Sautéed Spinach, or Marinated Carrots. If you need more ideas, check out these links for more side dish recipes or salad recipes. 

    How to make Creamy Chicken and Bacon Pasta: 

    Cook the pasta according to the instructions on the package to the al dente stage. Before draining the pasta, reserve one and one-half cups of the water and set aside. Drain the pasta. 

    Cooked pasta in a colander.

    While the pasta is cooking, add the butter to a large non-stick skillet over medium heat. When the butter has melted, add the onion and saute for about four minutes or until the onion is soft and translucent. Add the garlic and cook for an additional 30 seconds.

    Onion cooking in butter in a skillet.  

    Then, add the cream and one cup of the pasta water and stir to combine. Add the parmesan cheese and ranch dressing and stir until the cheese has melted.

    Turn the heat down to low and simmer uncovered for two-three minutes or until the sauce has thickened slightly. 

    Heavy cream and parmesan cheese bubbling in a skillet.

    Add the pasta and stir to combine. Let the pasta cook in the sauce for two minutes.

    Pasta being added to a sauce of heavy cream and parmesan cheese in a skillet.

    Add the chicken and cook for one-two minutes. 

    Chicken and pasta cooking in heavy cream and parmesan cheese in a skillet.

    If the sauce looks too thick add some of the reserved pasta water, about a tablespoon at a time until it reaches a consistency you like. 

    Top the chicken and pasta with bacon and garnish with chopped parsley if desired. Serve immediately. 

    Chicken and bacon pasta in a skillet with a bunch of parsley in the background.

    Sharon’s Expert Tips:

    I used Torcetti pasta in this recipe because that’s what I had. Feel free to substitute any sturdy pasta you have on hand or your family likes. Bowtie, macaroni, penne, fettuccini, or fusilli would all be good choices. 

    For a dish like this, I like to cook my bacon in the microwave. I place the bacon on folded up paper towels on a paper plate and cover it with another paper towel. Usually, one minute per slice works perfectly. Drain on a clean paper towel before chopping. 

    Leftover cooked chicken works great in this recipe, or I always have chopped cooked chicken in my freezer to use for recipes like this. I usually roast four skin-on, bone-in chicken breasts at a time. Then, after the chicken cools, I chop it up and freeze it in two-cup packages. Easy peasy! Check out my recipe for Easy Roasted Chicken Breasts here. 

    I serve this dish in the skillet I cooked it in to save on cleanup.

    ★ If you make Chicken and Bacon Pasta, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!

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    Chicken and bacon pasta in a skillet ready to eat.

    Decadent Creamy Chicken and Bacon Pasta Recipe:

    Sharon Rigsby
    Decadent Creamy Chicken and Bacon Pasta is a quick and easy chicken pasta dish. When you think of comfort food, rich and creamy comes to mind, and this chicken and bacon pasta is no exception. Full of heavy cream, parmesan cheese, and bacon, this recipe teases your palate with its rich, creamy deliciousness. 
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Main Course, Main Dish
    Cuisine American
    Servings 6 servings
    Calories 625 kcal

    Ingredients
      

    • 12 oz pasta I used Torcetti
    • 6 slices bacon cooked and crumbled
    • 2 cups cooked chicken chopped or shredded
    • 2 tablespoon unsalted butter
    • 3 cloves garlic minced
    • ½ cup chopped onion
    • 1 cup heavy cream
    • 1 cup pasta water reserved from cooking the pasta
    • 1 cup parmesan cheese
    • 1 tablespoon dry ranch dressing mix or more to taste
    • 2 tablespoon chopped parsley optional garnish

    Instructions
     

    • Cook the pasta according to the instructions on the package to the al dente stage. Before draining the pasta, reserve one and one-half cups of the water and set aside. Drain the pasta.
    • While the pasta is cooking, add the butter to a large non-stick skillet over medium heat. When the butter has melted, add the onion and sauté for about four minutes or until the onion is soft and translucent. Add the garlic and cook for an additional 30 seconds.
    • Then, add the cream and one cup of the pasta water and stir to combine. Add the parmesan cheese and ranch dressing and stir until the cheese has melted. Turn the heat down to low and simmer uncovered for two-three minutes or until the sauce has thickened slightly.
    • Add the pasta and stir to combine. Let the pasta cook in the sauce for two minutes. Add the chicken and cook for one-two minutes.
    • If the sauce looks too thick add some of the reserved pasta water, about a tablespoon at a time until it reaches a consistency you like.
    • Top the chicken and pasta with bacon and garnish with chopped parsley if desired. Serve immediately.

    Notes

    Sharon's Expert Tips:

    I used Torcetti pasta in this recipe because that's what I had. Feel free to substitute any sturdy pasta you have on hand or your family likes. Bowtie, macaroni, penne, fettuccini, or fusilli would all be good choices.
    For a dish like this, I like to cook my bacon in the microwave. I place the bacon on folded up paper towels on a paper plate and cover it with another paper towel. Usually, one minute per slice works perfectly. Drain on another paper towel before chopping.
    Leftover cooked chicken works great in this recipe, or I always have chopped cooked chicken in my freezer to use for recipes like this. I usually roast four skin-on, bone-in chicken breasts at a time. Then, after the chicken cools, I chop it up and freeze it in two-cup packages. Easy peasy! Check out my recipe for Easy Roasted Chicken Breasts here.
    You can also use a deli roasted chicken. Two cups of chicken is approximate, a little more or less won’t matter.
    I serve Chicken and Bacon Pasta in the skillet I cooked it in to save on cleanup.

    Nutrition

    Calories: 625kcalCarbohydrates: 46gProtein: 29gFat: 36gSaturated Fat: 18gCholesterol: 125mgSodium: 656mgPotassium: 328mgFiber: 2gSugar: 2gVitamin A: 851IUVitamin C: 1mgCalcium: 243mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    • A skillet full of cheesy chicken broccoli pasta with a wooden spoon.
      Cheesy Chicken Broccoli Pasta: A One-Pot Family Favorite
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      Easy Slow Cooker Orange Chicken – Better Than Takeout

    Reader Interactions

    Comments

      5 from 4 votes (3 ratings without comment)

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      Recipe Rating




    1. Eric Moseman

      January 28, 2024 at 5:58 pm

      5 stars
      Just made this one, and it will now go into our rotation for sure.

      The wife is a particular eater, and she liked it too, so that’s a big win.

      I cooked up the chicken the same way I do for chicken caesar, or chicken salad, and shredded it up. I would say don’t change one thing in this recipe, as it is really great as written.

      Reply
      • Sharon Rigsby

        January 29, 2024 at 6:30 pm

        Awesome! I am so glad you liked it!

        Reply
    2. Nicole

      November 03, 2023 at 5:33 pm

      I want to make the Alfredo sauce more creamy I use the jar. Should I add water to it or butter or cream ?

      Reply
      • Sharon Rigsby

        November 04, 2023 at 7:25 am

        Hi Nicole, I have never used the jarred sauce, so I can’t say for sure, but adding heavy cream might work. If it looks like it’s getting too thick, try adding a bit more milk. Good luck, and let me know how it turns out.

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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