This recipe for Creamy Chicken and Bacon Pasta from Erren's Kitchen is a rich and delicious one pot dish that's simple to make and ready in just 20 minutes.
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4.77 from 17 votes

Creamy Chicken and Bacon Pasta

This recipe for Creamy Chicken and Bacon Pasta is a rich and delicious one pot dish that's simple to make and ready in just 30 minutes.
Course Dinner
Cuisine Italian
Keyword chicken pasta recipes, Creamy Chicken and Bacon Pasta, easy pasta recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 410kcal
Author Erren @ Erren's Kitchen


  • 2 tablespoons olive oil
  • 2 chicken breasts boneless skinless cut into bite-sized pieces
  • 4 ounces chopped bacon
  • 1 onion medium sized, chopped
  • 2 garlic cloves
  • 8 oz Crimini mushrooms sliced
  • ½ cup white wine
  • 5 Tablespoons half and half
  • 1 cup baby spinach
  • 8 ounces cooked pasta
  • salt and pepper to taste
  • a good handful of fresh parsley chopped


  • Heat one tablespoon of the olive oil in a deep, nonstick frying pan.  Add the chicken breasts and bacon. Cook over a high heat for 4-5 minutes or until the chicken is no longer pink and the bacon is crisp.
  • Heat the second tablespoon of olive oil.  Add the onions and mushrooms, cook until the onions are translucent and mushrooms are cooked (about 5 minutes).  Add the garlic and cook another minute. 
  • Pour in the wine and let it bubble over a high heat until it has virtually evaporated.
  • Add the spinach, the cream, pasta, and parsley. Season with salt and pepper, stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve hot.


When cooking the bacon and chicken, if the oil gets too brown just discard it and wipe the pan before starting the next step.
Don't crowd the pan when cooking the meat or mushrooms.  This will add steam and won't allow it to brown properly.  Make sure your pan is large enough.
Adding different vegetables can give you a new dish every time you make it!  The day I took the photos for this post I used onions, mushroom, and spinach, but I've made this recipe using anything from asparagus, peas, shallots, red onions, and broccoli.  It's really versatile and absolutely scrumptious!


Calories: 410kcal | Carbohydrates: 25g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 273mg | Potassium: 671mg | Fiber: 1g | Sugar: 2g | Vitamin A: 785IU | Vitamin C: 5.3mg | Calcium: 56mg | Iron: 1.6mg