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Creamy Balsamic Chicken Bacon Mushroom Pasta

This easy creamy balsamic chicken bacon mushroom pasta is loaded with flavor! A simple weeknight dinner that the whole family will love.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: American

Ingredients

  • 8 ounces uncooked pasta
  • 2 chicken breasts cut into bite-size strips
  • 3 strips bacon cut into small pieces
  • 7 ounces mushrooms (white or cremini work well) sliced
  • 1 tablespoon balsamic vinegar
  • 1 cup heavy/whipping cream
  • 1-2 dashes Italian seasoning
  • Pinch of garlic powder
  • 1/2 cup freshly grated Parmesan cheese
  • salt & pepper to taste

Instructions

    Cup of Yum
  1. Prep your bacon and chicken. Boil a large, salted pot of water and cook pasta al dente according to package directions. 
  2. Meanwhile, add the bacon to a skillet over medium-high heat. Cook, stirring occasionally, until it's nice and crispy (about 7-10 minutes). Take the bacon out of the pan and set it aside. 
  3. Drain some of the bacon fat off, still leaving enough to cook the mushrooms in. Sauté the mushrooms for about 3-4 minutes or until they start to release some of their water. 
  4. Add the chicken in the pan and cook for another 4-5 minutes or so. Most of the liquid should be gone from the pan by now. If not, cook a little bit longer. 
  5. Stir in the balsamic vinegar and cook it for about a minute.
  6. Add the cream, Italian seasoning, and garlic powder to the pan. Give it a good stir (make sure to scrape up any brown bits from the bottom of the pan) and let it cook for 5 minutes or so (reduce heat if bubbling like crazy), taking care not to overcook the chicken.
  7. Stir in the parmesan cheese, bacon pieces, and season the sauce with salt & pepper as needed.
  8. Drain the pasta and add it to the skillet. Toss the sauce with the pasta continuously for a minute or two (I used tongs) - this will help thicken the sauce a bit.