Creamy Chicken Bacon Pasta

This pasta dish is rich and creamy with bacon, chicken and parmesan cheese. It will become a family favorite!

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 20

Servings servings

Calories 1388kcal

Author Beth, The Butcher’s Wife

Ingredients

1 pound linguine pasta, cooked see notes
1 pound chicken breast, cut into strips see notes
1/2 pound bacon, cooked and chopped
1 tbsp canola oil, vegetable or olive oil *for cooking the chicken
6 green onions, chopped (optional) *for serving, added at the end

Creamy Sauce Ingredients

1 quart heavy whipping cream *1/3 cup will be used for marinating the chicken
1 cup parmesan cheese, grated (more to taste) *fresh grated parmesan cheese preferred
2 1/2 tsp garlic powder
1 /2 to 1 tsp seasoning salt *start with 1/2 tsp and then add more to taste
1/2 tsp or more to taste Creole Seasoning *this is for the sauce, separate from the marinade below
salt and pepper, to taste *optional

Chicken Marinade

1/3 Cup heavy whipping cream *taken from the quart of heavy whipping cream
1 tsp Creole Seasoning

Instructions

Cook pasta according to the directions on the package. Set aside.
Take 1/3 cup of the heavy whipping cream from the quart and put it in a small dish or measuring cup. Add 1 tsp of the Creole Seasoning and whisk it together. This is the chicken marinade.
Place chicken strips in a zip top bag (or a container with a lid). Pour the heavy whipping cream marinade over the chicken. Make sure the chicken is covered fully by heavy cream. Seal the bag or cover the dish. Let the chicken marinade in the fridge for at least 1 hour. 2-3 hours is ideal.
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-low 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 over medium-low heat (wipe out any extra oil or burnt chicken- some seasoning is great left behind), add the rest of the heavy whipping cream. Whisk until it thickens.
Add the parmesan cheese, whisk until melted and incorporated.
The amounts of the seasonings are an suggestion!
Add the garlic powder, season salt, Creole seasoning and some salt and pepper (optional) to taste. You can adjust the seasoning at this point to taste, but I recommend waiting until the bacon and chicken is added because they will add some additional salt/flavor.
**Start out with the sauce “under-seasoned” and then adjust after bacon and chicken is added.
Add the cooked chicken and bacon into the sauce.
NOW adjust the seasonings as needed to your liking.
Serve immediately over cooked pasta! Top with green onions if desired.
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.

Notes

This is the Creole Seasoning I love:

Creole Seasoning for Creamy chicken Bacon Pasta

I recommend starting out with the amounts of seasoning the recipe calls for when you season your sauce. Then adjust the seasonings AFTER you have added the chicken and bacon as they will add some additional salt/seasoning to the sauce when you add them.

You can store this pasta sauce in the fridge for up to 4 days. Heat it slowly in the microwave or on the stove, stirring it as it heats.

Nutrition