This creamy, ultra-easy chicken and bacon pasta is pure comfort food: quick to prepare, made with everyday ingredients, and mostly cooked in a single pan to cut down on washing up. Tender chicken, smoky pancetta or bacon, and a garlicky cream sauce tossed with perfectly cooked pasta make this an ideal family dinner.
If you enjoy hearty, simple pasta dishes, try my creamy mushroom tagliatelle or the lemon chicken pasta for a lighter creamy option. For tomato-based favourites, halloumi pasta and cheeseburger pasta are great alternatives.
What you’ll love about this recipe:
- Balanced flavours – salty, crisp bacon pairs with tender chicken and a silky cream sauce.
- One-pan method – most of the dish is cooked in a single skillet, concentrating flavour and reducing dishes.
- Customizable pasta – use penne, rigatoni, shells or spaghetti based on what you have.
- Restaurant quality at home – creamy, cheesy and garlicky while still easy enough for a beginner cook.
- Family friendly – kid-approved and perfect for busy weeknights or casual gatherings.
Ingredients required
- Chicken breast or thighs – use boneless skinless breasts for lean meat or skin-on thighs for extra flavour and crispy skin.
- Bacon or pancetta – smoked pancetta or streaky bacon adds a smoky, salty depth.
- Pasta (penne, rigatoni, shells or spaghetti) – the pasta carries the sauce; ridged shapes hold more sauce.
- Garlic and onion – the aromatics that build the sauce’s base.
- Double cream / heavy cream – creates a rich, velvety sauce (single cream will work but be less luxurious).
- Parmesan or Grana Padano – freshly grated for the best melting and flavour.
- Olive oil and butter – for sautéing and added richness.
- Chicken stock and optionally white wine – for deglazing and flavour; wine is optional.
- Fresh herbs (parsley, optional basil) – parsley brightens the finished dish; basil is optional if you prefer its punchier taste.
- Salt, black pepper and chilli flakes – to season and balance the richness.
How to make chicken and bacon pasta — step by step
- Cook the pasta – Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package. Reserve about ½ cup (125ml) pasta water, then drain and set aside.
- Cook the chicken – Pat chicken dry and season with salt and pepper. Heat oil in a large skillet over medium heat. For skin-on thighs, sear skin-side down until golden and crisp (about 5–6 minutes), flip and finish for 4–5 minutes; for breasts, cook 3–4 minutes per side until cooked through. Remove and rest on a plate or cooling rack.
- Crisp the bacon or pancetta – In the same pan, add the pancetta lardons or chopped bacon and fry until golden and crisp. Remove with a slotted spoon and drain briefly on paper towel, leaving about 1 tablespoon of fat in the pan (pour off excess).
- Sauté the onion and garlic – Add the chopped onion to the pan and cook 5–8 minutes until soft and translucent, stirring to loosen any browned bits (fond). Add minced garlic and cook another 1–2 minutes until fragrant.
- Make the cream sauce – Pour in the chicken stock and cream and bring to a gentle simmer. Stir in freshly grated Parmesan until smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen and help it cling to the pasta.
- Combine and serve – Slice the rested chicken (or leave thighs whole), return it and the crispy pancetta to the pan along with chopped parsley. Add the drained pasta and toss everything to coat evenly. Season with salt, freshly ground black pepper and a pinch of chilli flakes if desired. Serve topped with extra Parmesan and parsley.
What to do with leftovers
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stovetop with a splash of milk, cream or reserved pasta water to revive the sauce.
- Reinvention: Bake leftovers topped with extra cheese for a quick pasta bake, or chill and serve as a creamy pasta salad with a little mayo or Greek yoghurt.
Chef’s Guide: Expert Tips
With years of professional training and kitchen experience, these small techniques elevate the finished dish.
- Don’t overcrowd the pan: Sear chicken in batches to get a golden crust and keep the meat juicy.
- Use freshly grated cheese: Pre-grated Parmesan contains anti-caking agents that prevent smooth melting; fresh grating gives a silkier sauce.
- Brighten heavy sauce: A squeeze of lemon or a pinch of chilli flakes cuts through richness without overpowering the cream.
- Timing for leftovers: Undercook pasta by 1–2 minutes if you plan to reheat later — it will finish cooking when reheated.
- Swap the protein: Leftover roast or rotisserie chicken works well — shred it and warm through in the sauce at the end.
FAQs
Chefs often finish pasta in the sauce so the starchy pasta water helps the sauce bind to the pasta, creating a silky, cohesive coating.
Try micro herbs, a drizzle of herb oil, or shaved aged cheese to add visual appeal and concentrated flavour.
Yes — chop streaky bacon into pieces and cook until crisp; it’s a delicious and accessible substitute.
One Pot Chicken and Bacon Pasta
A quick, creamy pasta dinner with tender chicken and smoky pancetta in a rich cream sauce — perfect for busy nights.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4
Author: Deborah Rainford
Ingredients
- 250g short pasta (shells, penne or rigatoni), cooked
- 4 skin-on boneless chicken thighs (or 2 large chicken breasts, flattened)
- 2 tbsp olive oil
- 150g smoked pancetta lardons or chopped streaky bacon
- 1 medium yellow onion, finely chopped
- 2–4 cloves garlic, minced
- 300ml chicken stock
- 250ml double cream
- 50g Parmesan or Grana Padano, grated
- ½ bunch fresh parsley, chopped
- Salt and freshly ground black pepper
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserve ½ cup of pasta water, then drain and set aside.
Prepare the chicken
- Pat chicken dry and season with salt and pepper. If using breasts, pound to even thickness.
Cook the chicken
- Heat oil in a large, deep frying pan over medium heat. For thighs, cook skin-side down 5–6 minutes until golden, flip and cook another 4–5 minutes. For breasts, cook 3–4 minutes per side. Transfer to a plate and rest.
Crisp the pancetta
- In the same pan, fry pancetta lardons or bacon for 3 minutes until crisp. Remove with a slotted spoon and set aside.
Cook the aromatics
- Leave a little bacon fat in the pan, add the onion and cook 5 minutes until softened. Stir in garlic and cook 2–3 minutes until fragrant. Deglaze with a splash of water if needed.
Make the cream sauce
- Add chicken stock and cream, bring to a gentle simmer. Stir in Parmesan until smooth. Use reserved pasta water to adjust consistency if needed.
Bring it all together
- Slice the chicken and add to the sauce with the crispy pancetta and parsley. Add drained pasta and toss to coat. Season to taste.
Serve
- Spoon into bowls, garnish with extra Parmesan and parsley, and serve hot.
Notes
- Pasta water trick: Keep some starchy pasta water when draining — it helps loosen the sauce and makes it cling to the pasta.
- Make ahead: Cook the chicken and pancetta up to a day ahead, refrigerate covered and reheat gently in the sauce before tossing with pasta.
- Add some greens: Stir in baby spinach, frozen peas or chopped broccoli in the last couple of minutes for colour and freshness.
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Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef focused on making delicious, budget-friendly meals easy to cook at home. If you enjoyed this recipe, I share many more practical, flavour-first recipes designed for everyday cooking.