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.

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    Reviews (1)


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

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