Chicken and Bacon Pasta

Chicken and Bacon Pasta


49 people made this

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


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

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.

Recently Viewed

Reviews (1)


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

Write a review

Click on stars to rate