Chicken Pasta with Bacon

    1 hour

    This dish is totally delicious. It is easy to make (my husband makes it all the time) and I have yet to make it for someone who doesn't ask for the recipe.

    94 people made this

    Serves: 6 

    • 1 (500g) packet fusilli pasta
    • 250g bacon
    • 4 boneless, skinless chicken breast halves, cut into bite sized pieces
    • 3/4 cup (190ml) white wine
    • 2 large tomatoes, cut into bite sized pieces
    • 1 teaspoon dried Italian seasoning

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Place bacon in a large, deep frypan. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 tablespoon bacon fat, then saute chicken until no longer pink and juices run clear. Cut bacon into pieces and return to frypan. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.

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    Reviews in English (69)


    This was great. Though I did not use wine, I used a can of tomatoes.  -  14 Apr 2007  (Review from Allrecipes USA and Canada)


    My Husband and I really loved it! I have already past the recipe onto my brother, sister and my mom! I did make a few changes that people had suggested though. I add fresh minced garlic while cooking my chicken and use red wine vinager in the place of the white wine. Some additional italin seasoning and crushed red pepper seeds added into the sauce and it was Wonderful!!! I was a little worried but I Really liked it!  -  01 Aug 2008  (Review from Allrecipes USA and Canada)


    Loved this recipe! It's a delightful, attractive meal from an unexpected combination of ingredients. Pay attention to the white wine you use in this recipe. Different vintages with imbue this dish with different flavors, allowing for a unique experience each time. As one reviewer did, I added crushed red peppers for an extra zing. I also use diced, canned tomatoes to bring done prep time and cost. Use seasoned diced tomatoes for a slightly deeper Italian herb flavor. This is now a constant on the meal rotation!  -  08 Jul 2007  (Review from Allrecipes USA and Canada)