If you’re looking for a dinner that’s super creamy, packed with protein, and only needs one pan, I’ve got just the recipe for you! My One Pot Chicken and Bacon Pasta is one of those meals that feels cozy and fancy without any of the fuss. I actually made a double batch of this for some friends last week, and not a single spoonful was left behind. Total hit.
What I love most about this pasta is how simple it is. You throw everything into one pot, simmer it all together, and BOOM dinner is served. No piles of dishes. Just creamy pasta, melty cheese, juicy chicken, and crispy bacon goodness. It’s the kind of meal that makes your kitchen smell amazing and your belly super happy.
Method
1. Frying the Bacon
Start by spraying your large non-stick pan or pot with a little cooking oil. This helps keep the bacon from sticking and adds a bit of crisp. Place your chopped bacon medallions into the pan and cook them over medium heat. Let them sizzle for about 3–4 minutes, stirring occasionally, until they start to turn golden and slightly crispy. This step builds that smoky, salty base flavor that makes this dish extra comforting.
2. Cooking the Chicken and Garlic
Once the bacon has browned a little, toss in your minced garlic. Stir it around for 30 seconds so it releases its aroma don’t let it burn! Then, add the diced chicken breast pieces to the same pan. Cook the chicken for about 5–6 minutes, or until all the pieces are white on the outside and no longer pink in the middle. Stir it often to cook evenly and make sure the garlic doesn’t stick.
3. Seasoning the Base
Now it’s time to add flavor! Sprinkle in the Italian herbs, a good pinch of salt, and a bit of black pepper. Stir everything around so the chicken and bacon are well coated in the seasoning. This is what gives the dish that cozy, herby kick.
4. Building the Creamy Sauce
Add your light crème fraîche, cream cheese, and chicken stock into the pan. Stir slowly and gently until both the crème fraîche and cream cheese melt fully into the liquid. You should see a creamy, slightly thick sauce forming this is your pasta’s bath, and it’s delicious. Let it heat up just until it starts to bubble.
5. Simmering the Pasta
Now pour in your uncooked pasta straight into the sauce. Give it a really good mix so each piece of pasta is coated in the creamy mixture. Reduce the heat to a gentle simmer and cook uncovered for about 20 minutes. Stir it every few minutes so the pasta doesn’t stick to the bottom or clump together. Keep an eye on the sauce it should thicken and reduce as the pasta cooks and soaks it all up. If it thickens too quickly, just add a little extra stock or hot water to loosen it.
6. Finishing Touches with Spinach and Cheese
When the pasta is soft and almost all the liquid has been absorbed, it’s time to finish off the dish. Stir in a handful of fresh spinach and your grated mozzarella cheese. Mix it gently until the spinach wilts and the cheese becomes gooey and melted throughout the pasta. This step gives the dish that final creamy, stretchy, cheesy finish.
Necessary Tools
- 1 large deep non-stick pan or pot
- Measuring cups or kitchen scale
- Wooden spoon or spatula
- Grater (if your cheese isn’t pre-grated)
- Knife and chopping board
One Pot Chicken and Bacon Pasta (Creamy, Cheesy & Protein-Packed!)
Cuisine: American, ItalianDifficulty: Easy3
servings10
minutes25
minutes35
minutesIngredients
300g diced chicken breast
150g bacon medallions
2 garlic cloves, minced
1 tbsp Italian herbs
Salt & pepper, to taste
140g light crème fraîche
600ml chicken stock
70g lightest cream cheese
310g dry pasta (any shape you like)
Handful of fresh spinach
20g grated mozzarella cheese mix
Directions
- Spray your pan with a little cooking oil and fry the bacon for a few minutes until it starts to get golden and crispy.
- Add the minced garlic and diced chicken breast. Cook until the chicken is no longer pink.
- Sprinkle in the Italian herbs, salt, and pepper. Stir it all around so the flavors mix.
- Add the crème fraîche, cream cheese, and chicken stock. Stir until everything melts into a creamy sauce.
- Pour in your uncooked pasta and stir well. Let it simmer uncovered on medium heat for about 20 minutes, stirring now and then.
- When the pasta is soft and the sauce has thickened, stir in the spinach and mozzarella until melted and gooey.
- Serve warm and enjoy that creamy cheesy goodness!
Notes
- Make sure your pan is big enough pasta expands while cooking!
- Don’t walk away for too long while it simmers. Stir it occasionally so the pasta doesn’t stick to the bottom.
- Add the spinach at the very end so it doesn’t turn soggy or lose its color.
- If the liquid reduces too quickly, just add a splash more stock or water to keep things saucy.
Serving Suggestions
- Serve with a side of garlic bread or a fresh green salad.
- Top with extra mozzarella or a sprinkle of chili flakes if you like a kick.
- A squeeze of lemon over the top can brighten up the creamy sauce!
Fun Fact
Did you know that crème fraîche is like the French cousin of sour cream? It’s creamier, a little less tangy, and perfect for making sauces rich without being too heavy. It’s the magic ingredient here!
Conclusion
This One-Pot Chicken and Bacon Pasta is creamy, cheesy, and super easy. It’s the kind of meal you’ll want to make on repeat perfect for lazy evenings, meal prep, or impressing your hungry friends. The flavors are cozy, the cleanup is easy, and the protein punch is real. If you give it a try, I promise it’ll earn a spot in your weekly dinner rotation!
