Cheesy bacon and chicken pasta

    45 min

    This is an indulgent Italian dish, which is so simple to make that you can enjoy it on a weeknight! Linguine is served with chicken, bacon and peas in a creamy cheese sauce.

    71 people made this

    Serves: 4 

    • 475ml chicken stock
    • 475ml double cream
    • 225g linguine pasta
    • 6 rashers streaky bacon
    • 280g chopped cooked chicken
    • 150g frozen peas, thawed
    • 80g freshly grated Parmesan cheese

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring chicken stock and cream to the boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
    2. Bring a large pot of lightly salted water to the boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
    3. Meanwhile, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    4. Once the cream has reduced, stir in crumbled bacon, chicken, peas and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.

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    Reviews in English (57)


    My family loved it! I modified it somewhat, though. I used half and half, but only 1 1/2 cups chicken broth, which kept it from getting so runny. Also, I cooked the sauce with some of the bacon grease and added 2 tbsp minced garlic and 1/4 tsp ground onion; it gave the sauce a great flavor! Will definitely make it again!  -  19 Jun 2008  (Review from Allrecipes US | Canada)


    After reading the reviewers that had problems with thickening the sauce, I used the tip of creating a roux with 2 tbs each of butter and flour before adding the chicken broth and cream. I also used 1.5 cups of broth and 2 cups of half and half. I let it reduce for a good while - at least the 30 minutes that the recipe called for. It worked! The sauce was plenty thick. Next time, I would use more linguine or cut the sauce ingredients. It was a bit too saucy. I would also add more green vegetables like fresh green beans and broccoli.  -  09 Jun 2009  (Review from Allrecipes US | Canada)


    I agree with the previous reviewer - the sauce won't thicken the way it should. The flavor is really good, though, so I will make it again, with some changes. Before combining the cream and broth, I'm going to make a roux of butter and flour (2 tablespoons of each) by melting the butter, then adding the flour and stirring. Then I will add the broth and cream and proceed as directed. I will probably also add a couple more pieces of bacon. Other than that, this recipe is YUMMY.  -  18 May 2007  (Review from Allrecipes US | Canada)