Creamy chicken and bacon pasta

Creamy chicken and bacon pasta


474 people made this

About this recipe: This is an incredibly indulgent dish. Pasta is tossed in a dreamy cheese sauce with sun-dried tomatoes, chicken and bacon. Enjoy with a side salad or crusty bread, if desired.


Serves: 8 

  • 475ml double cream
  • 1 cube chicken stock
  • 1 tablespoon grated Asiago or Parmesan cheese
  • 1 tablespoon cornflour, mixed with 1 tablespoon water
  • 60g chopped sun-dried tomatoes
  • 450g farfalle pasta
  • 135g streaky bacon
  • 50g butter
  • 160g diced red onion
  • 2 cloves garlic, chopped
  • 100g chopped spring onion
  • 450g grilled skinless, boneless chicken breast, diced
  • 250ml double cream
  • 2 tablespoons chopped fresh parsley

Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

  1. In a large saucepan over medium heat, cook 475ml cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in stock cube and cheese. Beat with a whisk until smooth. Add cornflour mixture and simmer until sauce is thickened, stirring constantly. Mix in the sun-dried tomatoes. Set aside or cover and refrigerate for later use.
  2. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon and cook for 2 minutes. Stir in spring onions, chicken and 250ml cream. Cook, stirring, until cream is heated through. Add cheese sauce and heat through. Toss with cooked pasta until evenly coated and sprinkle with chopped parsley.

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Reviews (9)


- 29 Oct 2012


Absolutely love this dish its so indulgent but id leave out the sundried tomatoes coz they are not needed - 31 Aug 2015


dead easy and absolutey amazing mmmmmm - 25 Mar 2015

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