Creamy Chicken and Bacon Pasta
Try the delicious Creamy Chicken and Bacon Pasta. This flavorful pasta dish is ready in about 30 minutes and a delicious dinner recipe!
Servings: 6 people
Calories: 569kcal
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.
Video
Nutrition
Serving: 1portion | Calories: 569kcal