Chicken Bacon Pasta
30 minweeknight2 servingshigh-protein
Ingredients
- Pasta250 gOn hand
- Chicken breast300 g, cubedOn hand
- Bacon4 slices, choppedOn hand
- Heavy cream120 mlOn hand
- Garlic2 cloves, mincedOn hand
- Peas80 g, frozenoptional
- Parmesan20 g, gratedoptional
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Steps
- 1
Cube the chicken breast.
3 min
- 2
Crisp the chopped bacon in a wide pan.
5 min
- 3
Boil the pasta in well-salted water until al dente.
10 min
- 4
Add the chicken to the pan and cook until no longer pink inside, 165°F / 74°C.
6 min
- 5
Soften the garlic in the pan.
1 min
- 6
Pour in the cream and simmer until it thickens slightly.
3 min
- 7
Fold in the drained pasta, bacon and peas.
2 min
Cook’s note. Bacon fat carries the whole sauce, so skip the extra oil and start there.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.