This one pot creamy chicken and bacon pasta is so easy to make and comes together in just 30 minutes! The pasta cooks in the one pot along with the sauce meaning not only an easier clean up, but a flavourful and ultra creamy pasta that is also unbelievably dairy free! You’ll love this easy pasta recipe for busy weeknights where you need something quick and easy but still comforting and delicious!
Looking for more one pot pasta recipes? Try my one pot creamy Cajun pasta, this reader favourite one pot spicy sausage pasta, or this simple one pot creamy tomato chicken pasta.
If you’ve spent any length of time on this website, it’s not hard to gather that easy pasta recipes and especially one pot pasta recipes are my go to when it comes to simple and delicious weeknight cooking.
These recipes are usually developed from a place of being too tired to head out to the grocery store, but still having a craving for a comforting and cosy home cooked meal. It’s amazing how creative you can get when you’re avoiding a task you don’t want to do!
This one in particular is a favourite combination. If I have leftover chicken breast and bacon in the freezer (which I often do as I tend to buy these in bulk when on special), and some well intentioned spinach floating around the fridge, then I can probably make this pasta as all the other ingredients tend to be staples.
I love making these one pot pastas as you can create the most flavourful and super creamy pasta, all while being completely dairy free. If you’re craving a classic creamy chicken and bacon pasta, then definitely give this version a try!
Key Ingredients
This simple chicken and bacon pasta recipe is easy to make using basic, everyday ingredients to create a cosy and delicious dinner.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – I prefer to use chicken breast in this recipe as it has a lower fat content and therefore makes a less greasy pasta. It also cooks quickly and stays firm and tender in the creamy sauce.
- Bacon – adds lots of flavour to this pasta. You can use any bacon you like, but I usually have short cut or middle bacon.
- Onion and garlic – adds lots of flavour to the pasta.
- Dried basil – I like to use some dried herbs to add extra flavour to the liquid we’re cooking the pasta in. You can use mixed herbs instead if you prefer.
- Pasta – I like to use shell pasta in this recipe for holding the creamy sauce, but you can use any small pasta shape like penne, fusilli, or rigatoni.
- Chicken stock – the pasta is cooked in the stock and absorbs all that extra flavour so use a good quality stock if possible.
- Coconut milk – you want to use a good quality, full fat canned coconut milk for the creamiest results.
- Baby spinach – optional, but adding some baby spinach in at the end adds that extra freshness to cut the rich sauce and also it never hurts to add leafy greens to meals!
Equipment and Tools
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Cast Iron Dutch Oven – there are so many different brands (and colours!) of these types of pots but investing in one that matches your budget is going to be such as asset to your kitchen! I use mine at least once or twice a week.
Step-By-Step Instructions
Before you get started, I recommend getting all of your prep done. Dice the chicken and bacon, peel and cut the onion and garlic and make sure you have all of the ingredients assembled. This is going to make the process of cooking so much easier.
Start by heating some oil in your pot, and the add in the diced chicken, seasoning well with salt and pepper. Continue cooking until it’s cooked through, before removing it from the pot and setting it aside.
Next, add in the bacon to the same pot and cook until just crispy. From here, use a slotted spoon to remove the bacon, leaving behind the oil as this is what we are going to cook the onion in to add more flavour to the dish.
Sauté the onion in the residual bacon oil, and then add in the garlic and dried basil until fragrant. In this step, the base of the pot can start to darken. If this happens, add in a splash of chicken stock to the onion mixture to deglaze the pan, scraping up all the browned bits.
Add the pasta, the stock amd the coconut milk to the pot and mix well to combine. Stir well and bring to a gentle simmer for about 10 minutes, stirring occasionally, until the pasta is tender and the sauce is really thick and creamy.
Return the cooked chicken and bacon to the pot and stir in the baby spinach until wilted. Divide into bowls and garnish with fresh basil and freshly ground black pepper.
Recipe FAQs
Of course. While I like the shell pasta in this recipe for holding the creamy sauce, you can use penne, fusilli, or rigatoni. Just keep in mind that different pasta shapes may require slight adjustments to the cooking time and liquid amounts so keep an eye on it and adjust accordingly.
Yes, you can use any dairy free milk like oat milk or soy milk instead, however as these are not as creamy as coconut milk your sauce will not be as thick and creamy.
Simply sub the pasta with your favourite gluten free pasta. Keep in mind however, that gluten free pasta can absorb liquid differently so you may need to add a little more chicken stock or adjust the cooking time slightly.
You can, but this recipe is best served immediately as the pasta will continue to absorb the sauce as it sits. If you do need to reheat it, I suggest adding a splash of stock or coconut milk when reheating to bring back the creamy consistency.
You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of stock or coconut milk when reheating to bring back the creamy consistency.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy chicken pasta recipes:
Marry Me Chicken Pasta
Spinach Pesto Pasta with Chicken
Creamy Lemon Risoni with Grilled Chicken
Charlie Chan Pasta: A Filipino Spaghetti
One Pot Creamy Chicken and Bacon Pasta
Equipment
Ingredients
- 1 tablespoon olive oil
- 450 grams chicken breast diced
- Salt and pepper to taste
- 200 grams bacon diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon dried basil
- 350 grams shell pasta or other small shape pasta
- 2 cups chicken stock
- 1 400 ml can coconut milk
- 60 grams baby spinach
- Fresh basil to serve
Instructions
- Heat the olive oil in a large, heavy-based pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned. Remove from the pot and set aside.
- In the same pot, add the bacon and cook until crispy. Use a slotted spoon to remove it, leaving the oil in the pot.
- Add the diced onion and cook until softened. Stir in the garlic and dried basil, cooking for another minute until fragrant. If the pan starts to brown too much, deglaze with a splash of chicken stock.
- Add the dried pasta, chicken stock, and coconut milk to the pot. Stir well and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Return the cooked chicken and bacon to the pot. Stir in the baby spinach until wilted.
- Divide into bowls and garnish with fresh basil. Enjoy immediately!
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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