Easy Creamy Chicken Bacon Pasta Food

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

CHICKEN BACON RANCH PASTA BAKE RECIPE

Steps:

• Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan.
• In a large bowl, add the pasta, chicken, Alfredo sauce, cream cheese and ranch dressing. Stir to combine.
• Pour mixture into your baking pan and spread into an even layer.
• Sprinkle chopped bacon on top of the mixture.
• Next, sprinkle mozzarella cheese.
• Bake for 15 - 20 minutes, until the cheese is bubbly. Remove the pan from the oven and let it rest for 5 minutes before serving. Optionally, garnish with freshly chopped parsley.

CREAMY PASTA WITH BACON

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. , In a small bowl, whisk flour and cream until smooth; stir into the pan. Bring to a boil, stirring constantly. Reduce heat; cook and stir for 1 minute or until thickened. Remove from the heat. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer., Drain linguine; add to the pan. Stir in bacon and cheese; heat through.

CREAMY CHICKEN PASTA

Steps:

• Cook spaghetti as directed on package. Drain well. Meanwhile, toss chicken with flour. Set aside. Cook bacon in large skillet on medium heat until crisp. Drain on paper towels. Set aside.
• Remove all but 1 tablespoon drippings from skillet. Add chicken; cook and stir 4 minutes or until golden brown. Stir in milk, cream cheese and seasonings until well blended. Reduce heat to low; simmer 5 minutes, stirring occasionally.
• Cut bacon into bite-size pieces. Add to skillet. Place spaghetti in serving bowl. Add chicken mixture; toss well. Serve immediately.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

CREAMY CAJUN CHICKEN PASTA WITH BACON

Steps:

• Place chicken, olive oil and Cajun seasoning in a bowl and toss to coat. Roast at 425* for 8-10 minutes, or until just done. Allow chicken to rest for 5 minutes, then shred or cube.
• Cook pasta according to package directions. You want it to be al dente (or even a bit less than al dente if you will be putting it in the crock pot. You will also want to double or triple the sauce ingredients if you are using the crock pot).
• In a large skillet over medium heat, fry bacon until crisp. Remove to paper towels and drain, then crumble. Saute onions and garlic in butter and bacon drippings until onion is tender and browning, about 5 to 7 minutes.
• Reduce heat and add heavy cream, evaporated milk, sun-dried tomatoes, basil, garlic salt, and black pepper and allow to simmer and thicken a bit.
• Stir in hot pasta and allow to cook a couple of minutes without boiling to finish cooking pasta and allow it to absorb the flavors of the sauce. (At this point you could place the mixture in the crock pot on warm along with the shredded chicken).
• Stir in sour cream, chicken, green onions and parmasean and heat through. Top each serving with crisp crumbled bacon and serve immediately. (If putting int the crock pot, stir in sour cream about 30 minutes before serving--remember to check periodically to see if the pasta is sucking up too much moisture. You may want to add extra cream, milk and sour cream and seasonings. Stir in parmesean and green onions right before serving and top with bacon.).

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

CHEESY PASTA BAKE WITH CHICKEN AND BACON RECIPE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes.
• Add the onion and cook for a further 3-4 minutes until the onion is softened.
• Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
• Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with parsley before serving.

EASY CREAMY CHICKEN & BACON PASTA

Steps:

• Heat pan med temp with oil, add garlic and onion till browned (2 mins approx).
• Add chicken and bacon cook till browned (5 mins approx).
• Pour in liquid stock simmer till reduced.
• Add mushrooms.
• Add half cream and half cheese stir till cheese has melted contiune adding cream and cheese till they are all in there. Keep simmering till the sauce has slightly thicken.
• You can either pour pasta in and fold through the sauce then serve or pour sauce over served pasta, choice is yours.
• Finish off with a bit of pamersan.

CREAMY BACON CHICKEN

Steps:

• Cut the bacon up and add it to a skillet (I use kitchen shears to make this job quick). Fry it over medium-high heat until crispy (about 10 mins). Once the bacon is done, take it out of the pan and set it aside. Leave about 2 tablespoons of the bacon fat in the pan.
• Meanwhile, prep your chicken (cut it in half lengthwise so you have 4 smaller cutlets). Sprinkle them with the garlic powder and pepper and then coat them in the flour.
• Add the chicken to the skillet and cook it in the remaining bacon fat over medium-high heat for 4-5 minutes/side or until it's golden. If it starts to splatter a lot, reduce the heat. Once the chicken is browned, take it out of the pan and set it aside.
• Add the chicken broth, lemon juice, and butter to the pan. Let it bubble until it's reduced by half (about 3-4 minutes).
• Stir in the cream and once it starts to bubble, add the chicken and bacon back into the pan. Cook for another 5 minutes or so until the chicken is fully cooked through and the sauce has reduced to your liking.

EASY LEFTOVER ROAST CHICKEN PASTA

Steps:

• Start by putting the pasta on to cook - by the time it is cooked the sauce will be ready. Cook according to the packet instructions or your own preferences.
• Put a large frying pan over a high heat and heat for 1 minute. Put the lardons straight into the dry pan (no oil needed) and fry for 2-3 minutes until golden brown, stirring frequently.
• Turn the heat right down and add the garlic. Fry for 1 minute, stirring frequently.
• Add the chicken, cream, gravy (if using), salt and pepper. Then increase the heat to medium and cook for 3 minutes or until the sauce is bubbling and the chicken is piping hot all the way through. Stir occasionally.
• Add the frozen peas, give the sauce a good stir, then cook for 1 more minute.
• Drain the pasta when cooked and add to the sauce along with a little of the pasta cooking water - just enough so the sauce is to your preferred consistency. Stir through to combine thoroughly.
• Serve with a sprinkle of parmesan grated on top and/or a simple green salad on the side.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

CHICKEN PASTA BAKE

Steps:

• Preheat oven to 350 degrees F/180 degrees C.
• Cook and drain the pasta according to the directions in the package and set aside.
• While the pasta is cooking, melt the butter in a large and heavy skillet over medium heat. Add the onion and sauté for 4-5 minutes until translucent. Do not let brown! Add the garlic powder, and chopped bacon, and let cook, stirring constantly, for about 1 minute. Add the flour and stir to combine, then cook for 2 minutes, stirring constantly.
• Add the half and half, broth/stock, salt, and pepper. Whisk for 1 minute, in small circles around the frying pan, until it starts to thicken. Then add the diced tomatoes. Increase the heat to medium-high and cook, stirring constantly, for around 5 minutes or until thick enough to coat the back of a metal spoon. Taste and adjust the seasonings if needed.
• Add the chicken, cooked pasta, and cheddar cheese and mix through. Let it cook for around 1 minute on the stove, then remove from heat.
• Sprinkle with mozzarella cheese. Cover with foil and bake for 8 minutes or until cheese is melted. Remove the foil and bake for an additional 2 minutes.
• Serve while it is still hot, garnished with fresh basil leaves and oregano. This chicken pasta bake can also be served with a sprinkle of grated Parmesan cheese and fresh grape tomatoes on top. If you would like to, sprinkle on a few red pepper flakes, too.

CHICKEN AND BACON PASTA BAKE

Steps:

• If you are using leftover cooked chicken, skip this step and add the chicken in step 3. If you are using chicken breasts, put the breasts in the base of a saucepan to fit snugly in a single layer. Pour over 600ml/20fl oz chicken stock and place over a low-medium heat. When the stock just comes to a simmer, turn off the heat and cover with a lid. Check the chicken breasts after 10 minutes, they should be cooked. Set aside and reserve the stock.
• Meanwhile, melt the butter in a large saucepan. Add the bacon and fry until it is beginning to get crispy. Use a slotted spoon to lift the bacon out, leaving the butter behind. Add the leeks and fry for 5-6 minutes until softened.
• Stir the flour and mustard powder into the leeks and keep cooking together for 1 minute. Gradually stir in the milk, followed by 500ml/18fl oz chicken stock and stir to create a smooth sauce. Bring to a simmer, stirring, and once bubbling cook for 1 minute to thicken. Tear or chop the chicken into bite-sized pieces. Turn off the heat and stir two-thirds of the cheese, most of the bacon and all of the chicken into the sauce. Season with salt and pepper.
• Bring a large saucepan of water to the boil. Cook the pasta according to packet instructions (about 9 minutes) or until al dente, as it will cook more in the oven. Drain thoroughly then combine with the sauce in a large baking dish. Scatter the remaining cheddar, bacon bits and Parmesan over the top.
• Preheat the oven to 220C/200C Fan/Gas 7. Bake for 15 minutes until the top is golden and the sauce is bubbling.