One Pot Creamy Chicken and Bacon Pasta

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!

Course Main Course

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 987kcal

Author Sally

Equipment

cast iron dutch oven

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