This creamy chicken and bacon pasta is a quick weeknight meal that takes 20 minutes on the stovetop! It has tender linguine, juicy chicken, and smoky bacon tossed in a rich Carbonara-style sauce with parmesan.
Nothing fights off the chill outside like a bowl of creamy pasta. Today’s chicken and bacon pasta recipe more than hits the spot! It’s rich and indulgent, combining the essentials: chicken, Parmesan, and bacon. Everything cooks in one pan, finished with a rich and creamy egg sauce inspired by Carbonara recipes.
The chicken and bacon combination brings to mind delicious dinners like bacon risotto, cheesy tortellini Alfredo, and crack chicken. Come to think of it, we should make a version of this chicken bacon pasta with ranch, too!
Reasons to Love This Creamy Chicken and Bacon Pasta
- Creamy, without cream. The sauce is rich like chicken alfredo, only without heavy cream. Instead, I’ll show you how to use pasta water to create a velvety sauce with eggs and Parmesan, similar to pasta carbonara.
- Only 6 ingredients. Most of them are already in the fridge! As with most pasta recipes, this chicken bacon pasta is very customizable.
- One pan, 20 minutes. Everything apart from the pasta in this recipe cooks in the same skillet with very little prep.
Gather the Following Ingredients
I make this rich, creamy chicken pasta with bacon and a handful of other easy ingredients. Scroll to the recipe card for the printable recipe with the full amounts needed.
- Chicken – I use a large chicken breast and cut it into strips. You can also use chicken thighs or buy pre-cut chicken tenders.
- Pasta – Feel free to use whichever type of pasta you’d like. I prefer linguine or spaghetti with creamy pasta sauces, but you can use other kinds, like fettuccine or penne, shells, and rigatoni.
- Bacon – You can use thick-cut, streaky, or regular bacon. Pancetta also works nicely in this recipe. Bacon is smokier, and it’s important to cook it until the fat completely renders.
- Garlic – Freshly minced. If you don’t have fresh garlic, substitute ½ teaspoon of garlic powder per clove.
- Egg – To make the super-simple sauce, you’ll need one whole egg plus an egg yolk for richness, and freshly grated Parmesan, salt, and pepper. I use pasta water to emulsify the ingredients into a creamy sauce.
- Parmesan – Grate the cheese fresh from the block for the best flavor and texture. You can also use Grana Padano cheese or Pecorino.
Recipe Tips and Easy Variations
- Don’t drain all of the pasta water! For this recipe, we’ll set aside ¼ to ⅓ cup of the pasta water to make the sauce.
- Add the sauce off the heat. Since the sauce contains eggs, you’ll want to let your skillet rest off the heat before you combine the sauce with the chicken. Otherwise, the heat risks scrambling the eggs.
- Use another protein. Swap the chicken in this pasta recipe with shrimp scampi or steak bites. You can sauté these other proteins in the same pan as the bacon. Another option is to use leftover cooked protein, like roasted chicken breast or air fryer salmon, and toss it in at the end.
- Add veggies. Add your favorite vegetables, like mushrooms, cherry tomatoes, broccoli, and asparagus.
- Make it low-carb. Swap traditional pasta with zucchini noodles or spaghetti squash. In this case, consider adding a splash of heavy cream to the sauce, since you won’t have the starchy pasta water.
Use Pasta Water to Thicken the Sauce
Pasta water contains lots of starches left over from the cooked pasta. Starch is great for emulsifying sauces. Emulsifying is a fancy term for bringing two liquids that generally don’t mix – like fat and water – together in a smooth mixture. In this pasta recipe, that’s the egg sauce!
When combined with the eggs and grated parmesan, pasta water binds with the ingredients, creating a thick, velvety cream sauce without having to use heavy cream. Add the pasta water a little at a time so you don’t end up with a too-thin sauce.
What to Serve With Chicken and Bacon Pasta
I often serve this creamy chicken and bacon pasta topped with freshly grated Parmesan and nothing else, so the flavors of the bacon, egg sauce, and Parmesan can really shine. Add a fresh green salad or chopped salad on the side, and grissini breadsticks or focaccia dipped in garlic butter sauce to start.
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Cook the pasta. Cook your pasta in a pot of salted boiling water until al dente or according to package directions. Reserve 1/3 cup of the pasta water before draining the linguine or spaghetti.
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Cook the bacon. Heat a large skillet over medium-high heat. Add the chopped bacon (or pancetta) to the skillet and cook for 4-5 minutes or until cooked to a desired crisp. Transfer the cooked bacon onto paper towels to drain. Leave about 1 tablespoon of bacon fat in the skillet and discard the remaining.
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Cook the chicken. Slice the chicken into thin strips and season with salt and pepper. Add it to the skillet with the bacon grease and cook until golden brown, about 7 to 8 minutes. In the last minute, stir in the garlic and cook until fragrant. The chicken is cooked through when its internal temperature registers at 165°F. Remove the skillet from the heat.
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Make the sauce. In a bowl, whisk the egg, egg yolk, parmesan, salt, and pepper. Gradually whisk in 3-4 tablespoons of the pasta water. Reserve the remaining water just in case you need it later.
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Put it all together. The pan with the chicken should cool for 2-3 minutes before adding the egg sauce, so you don’t end up with scrambled eggs. Add the egg sauce, bacon, and linguine to the skillet with the chicken, and stir quickly until all is combined. If needed, add more pasta water or stir in some heavy cream to make it creamier.
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Serve. Serve the chicken bacon pasta warm with freshly grated Parmesan on top.
- Sauce consistency: The thickness of the sauce depends on your personal preferences. Gradually add pasta water so you don’t end up with a thin sauce.
- Bacon options: For this recipe, you can use bacon or pancetta. Pancetta has a salty and rich flavor and a firmer texture. Bacon has a smoky, bold flavor, and if you are using it, make sure it is cooked until the fat is rendered.
Calories: 378kcal | Carbohydrates: 44g | Protein: 25g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 138mg | Sodium: 269mg | Potassium: 392mg | Fiber: 2g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Chicken Bacon Pasta
This is the type of meal I reserve for weeknights since it’s a cinch to make in 20 minutes. Follow the steps below:
- Boil the pasta. Cook linguine or your choice of pasta according to the directions on the package. Two things to note: make sure to add 2-3 heaping spoonfuls of salt to the water you’ll use to cook your pasta. Afterward, remember to reserve about ⅓ cup of the seasoned pasta water before you drain it – you’ll use it to make the sauce.
- Cook the bacon. Next, sauté the chopped bacon over medium-high heat until the fat renders, and let it drain on paper towels afterward. Leave a little bacon fat in the skillet to use when cooking the chicken.
- Cook the chicken. Slice the chicken into strips and season the pieces with salt and pepper. Then, add it to the skillet with the leftover bacon fat, and sauté until the chicken browns on both sides. Add the garlic in the last couple of minutes of cooking. Take the pan off the heat while you make your sauce.
- Make the sauce. Meanwhile, whisk the egg and egg yolk with Parmesan. Season that to taste with salt and pepper. Now, gradually whisk in a splash of your reserved pasta water from earlier. Save the remaining pasta water just in case you need more.
- Put it all together. Make sure that your pan with the chicken has sat off the heat for a few minutes before you add the egg sauce. This avoids scrambling. Add the egg sauce to the chicken, along with the cooked bacon and linguine. Stir everything together so it’s well combined, and serve!
Storage and Reheating
- Refrigerate. Store the cooled chicken bacon pasta in an airtight container in the fridge. Enjoy leftovers within 3-4 days.
- Reheat. To reheat, warm the pasta in a skillet on the stovetop or in the microwave. Add a little water when reheating to help loosen up the sauce again.
