**RECIPE UPDATED MAY 29, 2020!
Creamy Chicken Bacon Pasta is comfort food that will leave you full and happy! This creamy parmesan sauce is loaded with some deliciously Creole seasoned chicken (the flavor is subtle), bacon, green onions and is served over your favorite pasta! It is a meal that will please a crowd!
If had to choose only one type of food to eat for the rest of my life it would be pasta! I love pasta, love rich pasta sauces and love dipping breads in pasta sauces. This Creamy Chicken Bacon Pasta is everything a pasta should be! A creamy parmesan sauce, with chicken and bacon! We love it, my kids love it and it is a favorite at our house!
The Sauce for Creamy Chicken Bacon Pasta
This recipe makes a rich and creamy sauce. I add chicken and bacon, hence the name, to a creamy Parmesan sauce that is seasoned with season salt, garlic powder, dried basil (optional) and a touch of Creole seasoning. (I season the chicken with the same seasoning). It is not a spicy-in-your-face flavor. In fact I don’t even call this recipe a Creole pasta, even thought the chicken is seasoned in it. The seasoning adds a nice subtle, salty (slightly spicy….very slight) flavor that blends perfectly with the creamy Parmesan sauce.
The sauce is made with heavy cream as its base and then I add the spices. You can adjust the seasoning to your liking, and can add more Parmesan cheese to your liking as well. Simple flavor but so dang good!
The Chicken for Creamy Chicken Bacon Pasta
The recipe calls for chicken. I slice my chicken breasts in to thin strips. Then you will season the chicken with some Creole seasoning. This is the Creole seasoning I love. It is savory, not to spicy, but has a kick.
Tip from the Butcher Man: if the meat (chicken in this case) is slightly frozen it is much easier to cut into thinner strips! So if your chicken breast is a bit on the frozen side (softer on the outside edges but frozen in the very center), use that to your advantage and cut the strips as thin as you need. This is also works great if you are wanting to slice/filet your chicken breast in half lengthwise for a thinner breast to grill or bread. Sometimes when the breast is not frozen its harder to get an even cut through the meat, or harder to slice thin. This works for beef too!
Then, you will put your seasoned chicken in a zip top bag, with a little bit of the heavy cream. It needs to marinate in the fridge so the flavor can develop. I let it marinate for about 30 minutes to one hour in the fridge.
While the chicken is in the fridge, I cook my bacon, grate my parmesan cheese, chop my green onions for serving the pasta, (this is totally optional but so good), cook my pasta, and start a batch of dough for breadsticks (click HERE for my easy recipe) or garlic knots (click HERE for my recipe). We always have some type of bread with this dish!
Pasta for your Creamy Chicken Bacon Pasta
Linguine is my pasta of choice. Angel hair pasta works great too or any type of pasta your family likes.
I like the flat surface of linguine to catch the sauce, but it doesn’t take over letting the chicken and bacon be the star of the dish. The angel hair is a bit too thin for my liking and almost gets lost with the sauce, chicken, and bacon. Fettuccini has a flat surface to catch the sauce but in my opinion is too thick and would take over and just be too much with the chicken and bacon. So linguine is the perfect fit!
I always cook my pasta while the chicken is marinating and while my bacon is cooking. Once it is done cooking, I drain the hot water off of the pasta, toss it in some oil to avoid the pasta from sticking together and let it sit in the strainer. I then will run hot water over the pasta (make sure it is in your strainer to do this) for a quick minute so the pasta heats just a touch. The hot pasta sauce will heat up the pasta the rest of the way and it will be perfect for eating!
You can also make your pasta ahead of time, drain off the hot water, run it under cold water, toss it in some oil and store it in a zip top bag until you are ready to eat. Then just place the cold pasta in a strainer, run the hot water over it for a minute and then serve it up!
TIP: For the best pasta pot, check out the link below! This pot has a pasta insert that makes cooking and draining your pasta so easy! It is a must have!
Cooking your Creamy Chicken Bacon Pasta
After your chicken has marinated, I cook it in a large skillet, on medium heat, with a little bit of olive oil or canola oil. I sprinkle a little bit of season salt or more Creole seasoning (optional) on the chicken as it cooks. NOTE: Use a big enough pan/skillet to cook your chicken in because you will use this same pan to cook your sauce and add your chicken and bacon too.
After the chicken is cooked fully and starting to brown, remove it from the pan and set it aside. If the pan has burnt chicken or too much oil, wipe it out with a paper towel. If it’s just some seasoning left and a touch of oil, leave it in the pan, you will love the flavor!
Making the Sauce
Next, to the same saucepan, add the rest of the heavy whipping cream, whisking constantly on medium heat. It will start to thicken. Keep whisking and add the Parmesan cheese. Whisk until the cheese is fully melted and incorporated. Season the sauce with the garlic powder, season salt, Creole seasoning, dried basil (optional) and salt and pepper to taste if needed. You be the judge. Adjust as needed.
Add the cooked chicken back in to the sauce, add the bacon and green onions. (Adding green onions is optional. I have to add the green onion to my own plate because the boys do not like the onion in their sauce).
Serve it immediately over cooked linguine noodles or pasta of your choice.
That’s it-simple, rich, comforting and oh-so-good!
This pasta is great for leftovers. The sauce will thicken pretty fast after removed from the heat but should thin right back out when reheated. Whisk it together so the cream and seasonings are mixed well. If it is too thick, add a little milk. This pasta sauce can be stored in the fridge in a tightly sealed container for about 4 days.
Creamy Chicken Bacon Pasta is comfort food that will leave you full and happy! It is a meal that will please a crowd!
Comment below and let me know how you liked this recipe! Please leave me star rating also! Don’t forget to follow me on Pinterest, Facebook and Instagram (click on the icons at the top or bottom of the blog)!
Check out my latest posts!
- Chicken, Bacon, Avocado Flatbread
- The Best Homemade Pizza
- Buffalo Chicken Ranch Taquitos
- Fresh Homemade Queso Dip
- Homemade Soft Pretzel Bites
These are some of the recommended products I used to make this delicious recipe. You can click on any of the products below.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Creamy Chicken Bacon Pasta
- 1 pound linguine pasta, cooked see notes
- 1 pound chicken breast, cut into strips see notes
- 1/2 pound bacon, cooked and chopped
- 1 cup parmesan cheese, grated (more to taste) *fresh grated parmesan cheese preferred
- 1 quart heavy whipping cream, divided, (2 tbsp for the chicken to marinade and the rest for the sauce)
- 1 tsp Creole Seasoning *see post above or notes below for the kind I use *for marinating the chicken
- 1 tsp dried basil
- 2 1/2 tsp garlic powder
- 1 to 2 tsp seasoning salt *start with 1 tsp and then add more to taste
- 1/4 tsp Creole Seasoning, or more to taste *for the sauce
- salt and pepper, to taste *optional
- 1 tbsp canola oil, vegetable or olive oil *for cooking the chicken
- 6 green onions, chopped (optional) *for serving, added at the end
- Cook pasta according to the directions on the package.
- Season the chicken strip with 1 tsp of the Creole seasoning, making sure all of the chicken strips are lightly seasoned.
- Place chicken strips in a zip top bag with 2 tbsp. heavy whipping cream. Make sure the chicken is covered fully by heavy cream. Let the chicken marinade in the fridge for 30 minutes-one hour.
- While chicken is marinating, chop onions, cook bacon, grate cheese and prepare everything else.
- After chicken has marinated, heat oil in a large skillet on medium heat. Add chicken and cook until chicken is done and starting to brown. Remove chicken from pan and set aside.
- In the same large skillet (wipe out any extra oil or burnt chicken- some seasoning is great left behind), on medium heat, add the rest of the heavy whipping cream. Whisk until it thickens,
- Add the parmesan cheese, whisk until melted and incorporated.
- Add the garlic powder, 1 tsp of season salt, dried basil (optional), Creole seasoning and some salt and pepper (optional) to taste. You can adjust the seasoning at this point to taste, adding more season salt if needed.**Start out with less season salt and add to taste.
- Add the cooked chicken and bacon into the sauce. If you are adding green onions, you can add them to the sauce, or top each individual serving.
- Serve immediately over cooked pasta! The sauce will thicken pretty fast after taken off the heat but should thin right back out when reheated. If it is too thick, add a little milk.
- This pasta sauce can be stored in the fridge in a tightly sealed container for about 4 days and reheats perfectly.