Chicken and Bacon Pasta

    Recipe Picture:Chicken and Bacon Pasta
    3

    Chicken and Bacon Pasta

    (73)
    45min


    50 people made this

    This is a very easy but tasty pasta. Substitute prawns for chicken, if you prefer. It's great either way.

    Ingredients
    Serves: 4 

    • 2 cups (500ml) chicken stock
    • 2 cups thickened cream
    • 250g linguine
    • 6 rashers bacon
    • 2 cups chopped cooked chicken
    • 1 cup frozen peas, thawed
    • 1 cup freshly grated Parmesan cheese

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Bring chicken stock and cream to a 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 a 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 frypan. 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 and Ratings
    Global Ratings:
    (73)

    Reviews in English (54)

    0

    Really easy recipe - used it for a school assignment. Didn't use the peas but tasted great!!!  -  30 Apr 2012

    by
    37

    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 USA and Canada)

    by
    26

    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 USA and Canada)

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