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5.0 from 6 votes

Lighter Chicken and Bacon Pasta

This lighter chicken and bacon pasta is made healthier with Canadian bacon, lean chicken breast, half-and-half, and fresh vegetables. Cajun spices and plenty of garlic take the flavor to the next level! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 1 (16 ounce/454g) package Barilla Blue Box Penne Rigate
  • 1 tablespoon olive oil
  • 1/2 pound back bacon (Canadian bacon) diced
  • 2 chicken breasts cut into strips
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 4 ounces white mushrooms sliced
  • 1/4 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 fluid ounce) can diced tomatoes with juices
  • 1 tablespoon Cajun Seasoning
  • 1 tablespoon Dijon mustard
  • 6 ounces broccolini cut into small florets
  • 1/2 cup half-and-half
  • salt & pepper to taste
  • freshly grated Parmesan cheese to taste
  • fresh parsley chopped (optional)

Instructions

    Cup of Yum
  1. Boil a large, generously salted pot of water for the Barilla Penne Rigate. Cook al dente according to package directions (11-12 minutes). 
  2. Meanwhile, prep your back bacon, chicken, onion, mushrooms, and broccolini. 
  3. Add olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
  4. Add the back bacon and chicken to the pan and continue to sauté for another 5 minutes.
  5. Stir in the garlic and cook 30 seconds or until fragrant.
  6. Stir in the white wine and mushrooms. Sauté for an additional 5 minutes.
  7. Stir in the diced tomatoes, Cajun seasoning, Dijon mustard, and broccolini. Reduce the heat to medium, cover the pan, and simmer for 5 minutes.
  8. Add in the half-and-half and season with salt & pepper to taste. Let the sauce warm through. Drain the penne and toss with the sauce.
  9. Serve immediately with freshly grated parmesan cheese and a sprinkle of fresh parsley if desired.