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Chicken, Bacon and Tomato Pasta recipe

Chicken, Bacon and Tomato Pasta recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Chicken pasta
  • Chicken tomato pasta

Exactly six ingredients come together to make a deliciously simple chicken pasta dish. Add dried crushed chillies if you fancy a bit of heat.

114 people made this

IngredientsServes: 6

  • 1 (500g) packet radiatore pasta
  • 225g bacon
  • 4 skinless chicken breast fillets, cut into bite-sized pieces
  • 180ml white wine
  • 2 large tomatoes, cut into bite size pieces
  • 1 teaspoon dried Italian herbs

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Boil the pasta for 8 to 10 minutes or until al dente; drain.
  2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Set bacon aside to drain on kitchen paper.
  3. Drain all but 1 tablespoon bacon dripping, then saute chicken until no longer pink, and juices run clear. Break bacon into pieces, and return to frying pan. Stir in wine and tomatoes. Sprinkle with Italian hebs. Simmer until tomatoes are cooked, about 20 minutes. Toss cooked pasta with sauce, and serve.

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Reviews & ratingsAverage global rating:(89)

Reviews in English (69)

I really enjoyed this, it was very simple but tasty. I added a little lemon juice and didn't cook the chicken for the full length of time as I didn't want to dry it out-04 Oct 2013

by smiles

My Husband and I really loved it! I have already past the recipe onto my brother, sister and my mom! I did make a few changes that people had suggested though. I add fresh minced garlic while cooking my chicken and use red wine vinager in the place of the white wine. Some additional italin seasoning and crushed red pepper seeds added into the sauce and it was Wonderful!!! I was a little worried but I Really liked it!-01 Aug 2008

One of the best things about Slimming World is the fact that pasta is a free food. Pasta can be used as the base of so many great dishes, that can all be optimised to be syn free.

I really love pasta, there are so many different meals that you can create from it.

This is a tomato based dish that is also creamy, simple to make, and one that your whole family can enjoy

Readers photos of this recipe

Chicken With Blush Sauce Pasta

  • 10 min prep time
  • Simple, Short Ingredient List
  • Takes 30 Minutes
  • Delicious Comfort Food

I for one, love pasta dishes. My husband not so much, but that never stops me from making my favorite dishes, especially since they are so easy to make and because you can just throw together whatever you have in your fridge and make one delicious meal.

Tips for Perfect Creamy Chicken Bacon Pasta

As with anything made from scratch, I have a few tips to make sure this recipe turns out as perfectly for you as it did for me.

  • Butterfly the chicken breast to create &lsquotwo&rsquo breasts and allow them to cook faster.
  • Leave ½ slice of bacon unchopped and in the pan while you make your sauce. It will infuse the salty, bacon flavor in your cream sauce. Discard the piece after cooking (it&rsquoll be soft and chewy)
  • Reserve 2 tablespoons of pasta water when your pasta is almost done. The starches released into the water from the pasta help the sauce bind to the noodles.
  • Don&rsquot stop stirring, and be patient for a really creamy sauce. It&rsquos best to cook over very low heat to avoid any potential graininess.

This recipe really comes together easily and it only takes one pan and one pot to make perfectly. With just a short few minutes of preparation, and about 30 minutes of cooking, dinner is served.

Making Instant Pot / Pressure Cooker Chicken Bacon Penne Pasta in a Garlic Cream Sauce

In addition to the chicken, bacon and pasta, you add spinach and tomatoes. The spinach and tomatoes add a great pop of color and good for you veggies to the pasta, so you can feel good about making it a one pot meal. If you wanted you could easily double the spinach and tomatoes.

The paprika in the recipe adds a pretty color to the creamy sauce and bumps up the smokiness of the bacon flavor in the dish.

The original recipes uses boneless, skinless chicken breasts. I prefer using chicken thighs in recipes when cooking them in the pressure cooker, so I used chicken thighs when I made this pasta. Chicken thighs are more moist and tender when cooked in the pressure cooker.

Boneless, skinless chicken thighs are widely available in most stores now. I generally buy a large package of thighs at Costco to keep in the freezer.

But if you prefer breasts, either breasts or thighs will work well in this recipe.

My family absolutely loved this recipe. It&rsquos flavorful and hearty. It reheats well and you can even freeze leftovers. I like to freeze it in individual portions for quick lunches.

Pin this recipe because you&rsquore definitely going to want to give this pressure cooker recipe a try! Thanks Sigrid for suggesting I give it a try.

Update: This recipe has quickly become a reader-favorite and is one of my most-shared recipes this summer. Some readers have emailed me questions about the recipe, so I&rsquove created a video to show you how easy it comes together. Give it a try and let me know what you think!

Recipe Summary

  • 10 ounces farfalle (bow tie) pasta
  • 6 strips bacon, cut into 1/2-inch pieces
  • 2 tablespoons olive oil
  • 1 pound skinless, boneless chicken breasts, cut into strips
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • salt and ground black pepper to taste
  • 3 cloves garlic, minced
  • 4 small tomatoes, diced
  • 2 cups fresh spinach
  • 1 ½ teaspoons paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 ½ cups heavy cream
  • 1 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.

While pasta is cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Set bacon on paper towels to drain.

Season chicken with garlic powder, salt, and pepper.

Heat oil in a skillet over medium heat. Add seasoned chicken cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken to a plate.

Melt butter in the large skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until juices start to release, 3 to 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Mix in paprika, Italian seasoning, 1/2 teaspoon salt, and pepper flakes. Slowly add cream bring mixture to a boil. Mix in Parmesan cheese, bacon, chicken, and parsley until well combined. Stir in pasta.

What Is Half And Half

Half and half has 12 percent fat content. Heavy cream can also be used. Heavy cream is also called heavy whipping cream because it is whipping cream with a milk fat content between 36 and 40 percent.

I prefer to use half and half in pasta dishes like this because of the lower fat content, but heavy cream can be used as well.

Bacon and Tomato Pasta with Smoked Chicken Sausage

An easy weeknight pasta recipe with bacon, tomatoes, chicken sausage and broccoli.


  • 1 pound Angel Hair Pasta
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Bottled Minced Ginger
  • 3 Tablespoons Worcestershire Sauce, Divided
  • 3 cloves Garlic, Minced, Divided
  • ½ Tablespoons Red Pepper Flakes
  • 1 cup Chicken Stock
  • 12 ounces, weight Chicken Sausage
  • 1 pound Bacon, Roughly Chopped
  • 1 cup Sweet Onion, Diced
  • 28 ounces, weight Petite Diced Tomatoes
  • ½ pounds Broccoli, Washed And Chopped


You will need three pans a stock pot for the pasta, a large saute pan for the sausage and a smaller saute pan for the broccoli.

Bring the large stock pot that has been filled 3/4 full with water to a boil – then add pasta and cook according to package directions. Drain, then set aside and cover.

In a mixing bowl, whisk together the soy sauce, ginger, 2 Tablespoons of Worcestershire sauce, 2 minced garlic cloves, pepper flakes and chicken stock – set this aside.

In the medium size pan, set over medium-high heat add the sausage. Turn and cook until slightly browned on both sides and done remove and cover, but don’t turn the heat off. Add the bacon and cook, stirring frequently until almost crispy and done. Add the onions, 1 Tablespoon Worcestershire sauce and 1 garlic clove. Stir until the onions are transluescent and fragrant. Add the tomatoes, stir to combine and bring to a slight boil – then remove from heat.

In the meantime, slice the sausage into about 1/2″ thick slices cover with foil and set aside.

In the smaller saute pan, over medium-high heat add the soy sauce mixture until it’s almost simmering, then add the broccoli. Stir, reduce heat to medium and cover. Check on it and stir about every 5-7 minutes, cooking about 15 minutes or until tender.

In a very large serving bowl (or the stockpot) throw in the pasta, sausage, tomato mixture and broccoli (with liquid). Combine everything using tongs. And dive in!


  • 2 tablespoons olive oil
  • 1 pound chicken breast, or tenders
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
  • 5 medium tomatoes, chopped in large cubes
  • 1 cup cooked spinach
  • 5 garlic cloves, minced
  • 1 tablespoon crushed red pepper
  • 6 bacon strips, cooked and chopped
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese, shredded
  • 10 ounces uncooked penne pasta
  • 1/2 cup Parmesan cheese, grated, for serving

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