Creamy Chicken and Bacon Pasta

Name: Creamy Chicken and Bacon Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 people
Ingredients: 12 ounces rotini pasta; 8 lices thick-cut bacon; 1 pound boneless skinless chicken breasts; 2 teaspoons paprika; 1 teaspoon garlic salt; 1 teaspoon kosher salt; ¼ teaspoon black pepper; 1 can (15.25 ounces) sweet corn; 1 can (14.5 ounces) diced tomatoes; ½ teaspoon red pepper flakes; ¾ cup (178.5 g) heavy whipping cream; 1 cup (113 g) mozzarella; fresh parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 people
Calories
569 kcal
Course
Main Course, Dinner

Creamy Chicken and Bacon Pasta

Iris Hanson

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Try the delicious Creamy Chicken and Bacon Pasta. This flavorful pasta dish is ready in about 30 minutes and a delicious dinner recipe!

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Ingredients

Servings

12 ounces rotini pasta
8 lices thick-cut bacon, diced
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon kosher salt
¼ teaspoon black pepper
1 can (15.25 ounces) sweet corn, drained, a few kernels reserved for garnish
1 can (14.5 ounces) diced tomatoes, drained
½ teaspoon red pepper flakes
¾ cup (178.5 g) heavy whipping cream
1 cup (113 g) mozzarella, shredded
fresh parsley, chopped, for garnish

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Instructions

Bring a large pot of salted water to a boil. Add pasta and cook 9-10 minutes, or until al dente. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
In a large skillet over medium heat, add the chopped bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon from the pan and place it onto a plate.
Reserve 2 tablespoons of bacon grease in the pan; discard the rest.
Season the chicken evenly with paprika, garlic salt, salt, and pepper.
Add the seasoned chicken to the same skillet as you cooked the bacon. Cook, stirring occasionally, until the chicken is golden brown and cooked to an internal temperature of 165°F, about 6-8 minutes.
Add the corn, tomatoes, and red pepper flakes. Stir to combine and cook for 2-3 minutes, or until heated through.
Add the heavy cream and mozzarella. Stir until the cheese is melted and the sauce is warmed through, about 2-3 minutes.
Add the cooked pasta and bacon, reserving some bacon for garnish. Stir to combine. If the sauce is too thick, add the reserved pasta water a little bit at a time until you reach your desired consistency. (I added ½ cup pasta water.)
Garnish with parsley, reserved bacon, and corn kernels. Serve immediately.