Chicken Bacon Pasta
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
4 hrs 20 mins
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Total Time
4 hrs 50 mins
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Servings
16 servings
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Calories
386 kcal
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Course
Main Course
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Cuisine
American
Chicken Bacon Pasta
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This Chicken Bacon Pasta is rich and comforting and the perfect dinner to take to a friend. It has chicken that is slow cooked before it’s added to a pasta with a creamy sauce, bacon, and peas.
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Ingredients
- 6 chicken breast halves (4-5 lbs)
- 1 (12 oz) bottle Lawry’s Mesquite Marinade
- 1 pound small cut pasta
- 1 pound Bacon diced
- 3/4 cup butter
- 1 1/2 tablespoons minced garlic
- 2 cups half and half
- 1 cup heavy cream
- 1/2 to 1 tablespoon pepper
- 3/4 cup grated parmesan
- 1/2 cup frozen peas
- Parmesan Cheese for topping
Instructions
- Put the chicken breasts and the marinade in a slow cooker. Cook until chicken is done – about 3-4 hours on low. When cooked, cut the chicken into bite-sized chunks.
- Preheat the oven to 350ºF.
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and return to the pot.
- In a skillet, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon to a paper towel lined plate. Discard all but about 1 tablespoon of the bacon grease.
- Add the butter to the skillet with the remaining grease. Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the half and half, heavy cream, pepper and parmesan cheese. Whisk until combined. Cook a couple of minutes to slightly thicken.
- To the pot with the pasta, add the cooked chicken, bacon, and frozen peas. Stir in the sauce.
- Transfer the pasta to 2 9x13-inch baking dishes. (I like to make one now and freeze the other for later or give the other away.) Top with additional parmesan cheese, if desired.
- Bake the pasta until warmed through and the cheese is melted, about 15 minutes.
Notes
- SUBSTITUTIONS: My original recipe called for all heavy cream, which makes a richer, creamier pasta. But I thought it was still great with part half and half to cut back on some of the calories and fat.
- Any short cut pasta will work, as well.
- Want to use cooked, shredded or cubed chicken? Just skip cooking the chicken in the slow cooker, and add your cooked chicken into the recipe instead.
- The marinade can be replaced with any favorite marinade. We just really love this one with this recipe!
- FREEZE: This makes a lot, so I always divide into 2 and cook one now and keep one in the freezer for later. Cover tightly with foil and freeze for up to 3 months. Defrost in the refrigerator and cook, covered, for 10-15 minutes. Then remove the foil and cook an additional 5 minutes.
- STORE: Store any leftovers in the refrigerator for 3-5 days. You can reheat in the oven (covered with foil) or you can reheat individual portions in the microwave.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1/16 of recipe
Calories
386kcal
(19%)
Carbohydrates
26g
(9%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
Trans Fat
0g
Cholesterol
103mg
(34%)
Sodium
960mg
(40%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Serving | 1/16 of recipe | |
| Calories | 386kcal | 19% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Trans Fat | 0g | 0% |
| Cholesterol | 103mg | 34% |
| Sodium | 960mg | 40% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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