Creamy Chicken and Bacon Pasta is a flavorful and filling pasta dish filled with chicken, crispy bacon, and rotini pasta in a creamy sauce with sweet corn, diced tomatoes, and a hint of spice from red pepper flakes. It’s easy to make, and it will be a dish the entire family will like! If you enjoy this pasta dish, you might also like my Tuscan Chicken Pasta, another great main dish that is perfect for any night of the week.
Chicken and Bacon Pasta Ingredients & Substitutions
- Pasta: I like rotini pasta because of its corkscrew (spiral) shape–perfect for holding onto all that delicious sauce! But, you can certainly use any pasta you have on hand, or make homemade-shaped pasta!
- Bacon: Cook the bacon in the same skillet you will be cooking the chicken. Then, leave a little bacon grease in the skillet. This gives the chicken even more flavor! I like thick-cut bacon so it stands out, but any bacon you have on hand works.
- Chicken: Cut boneless, skinless chicken breasts into cubes. Try to keep them as close in size as possible for even cooking. Season the chicken with paprika, garlic salt, kosher salt, and pepper. Chicken thighs would also work. Just make sure the chicken is cooked through to an internal temperature of 165°F.
- Corn: For ease, look for a can of sweet corn kernels. Drain before adding the corn to the skillet. If corn is in season, fresh corn would also be delicious! You will need about 1 1/2 cups kernels. Frozen corn would also work–just thaw and drain before adding.
- Tomatoes: I used a can of tomatoes, drained. Fresh tomatoes would also work–about 1 1/2 cups diced tomatoes. Or, for more of a kick, use a can of diced tomatoes with chilies.
- Red Pepper Flakes: It is up to you if you add the red pepper flakes. They add just a hint of spice but can certainly be left out. Or, add more if you want even more of a kick!
- Sauce: The creamy sauce is a blend of heavy whipping cream and shredded mozzarella. It’s not too heavy, but a creamy, smooth coating for the other ingredients. If you want the sauce a little lighter, you can use half-and-half or milk, but it won’t be as creamy. As for cheese, parmesan would be a delicious substitute, but the flavor would be a little different.
How To Adjust Spice Levels: Make It Spicier or Milder
With the red pepper flakes, there is just a little bit of spice, or heat, in each bite. Actually, I don’t really notice it too much. If you want more heat, add more red pepper flakes (crushed red pepper) or use spicier diced tomatoes. On the other hand, you can leave out the red pepper flakes for no added kick.
Adding Extra Vegetables To Your Creamy Chicken and Bacon Pasta
To enhance the dish and give it a little more nutritional value, it’s easy to add more vegetables! Here are some I would suggest:
- Diced or sliced bell peppers
- Spinach
- Mushrooms
- Zucchini
- Peas
- Broccoli
Just make sure to cook the vegetables before adding them to the pasta so they’re tender and flavorful. And the perfect dessert just might be an easy batch of Zucchini Brownies!
Storing & Reheating Creamy Chicken and Bacon Pasta
To store creamy chicken and bacon pasta, first, let it cool to room temperature. Next, store it in an airtight container. Or, portion it out for easy grab-and-heat lunches. It will last up to 3-4 days. Reheat the pasta in the microwave or a skillet over medium heat. You may need to add a splash of milk or cream to loosen the sauce.
Creamy Chicken and Bacon Pasta
Ingredients
- 12 ounces rotini pasta
- 8 slices thick-cut bacon, diced
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons paprika
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 can (15.25 ounces) sweet corn, drained, a few kernels reserved for garnish
- 1 can (14.5 ounces) diced tomatoes, drained
- ½ teaspoon red pepper flakes
- ¾ cup (178.5 g) heavy whipping cream
- 1 cup (113 g) mozzarella, shredded
- fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook 9-10 minutes, or until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
- In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon from the pan and place it onto a plate.
- Reserve 2 tablespoons of bacon grease in the pan; discard the rest.
- Season the chicken evenly with paprika, garlic salt, salt, and pepper.
- Add the seasoned chicken to the same skillet as you cooked the bacon. Cook, stirring occasionally, until the chicken is golden brown and cooked to an internal temperature of 165°F, about 6-8 minutes.
- Add the corn, tomatoes, and red pepper flakes. Stir to combine and cook for 2-3 minutes, or until heated through.
- Add the heavy cream and mozzarella. Stir until the cheese is melted and the sauce is warmed through, about 2-3 minutes.
- Add the cooked pasta and bacon, reserving some bacon for garnish. Stir to combine. If the sauce is too thick, add the reserved pasta water a little bit at a time until you reach your desired consistency. (I added ½ cup pasta water.)
- Garnish with parsley, reserved bacon, and corn kernels. Serve immediately.
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What the Test Kitchen had to say about this recipe:
Autumn
This is a great comfort meal! I like the freshness from the tomatoes and corn.
Elizabeth
We tested this a couple of times. I really like the changes and the balance of all the flavors that it has now. It's a delicious pasta dish, but I would add more red pepper flakes next time.
Annabelle
With a few tweaks, I like this dish now. I wasn't sure at first, but it's really good now.
Bella
This pasta dish is fantastic! The bacon and chicken make it hearty, while the corn and tomatoes add a burst of flavor. It's a filling dish that everyone will love!
Selena
I was impressed! I love all of the ingredients put together, and the heavy cream and mozzarella make the sauce wonderfully creamy.
