PREP TIME: 20 MINS | COOK TIME: 30 MINS | TOTAL TIME: 50 MINS | SERVINGS: 4
This chicken broccoli pasta with bacon is a great dinner option that you can easily throw together in under an hour. It’s an amazing pasta and chicken recipe. A protein-packed meal complete with pasta, chicken, broccoli, and bacon in a scrumptious creamy sauce!
This recipe is not only easy but also very versatile. You are welcome to use any type of long pasta such as fettuccine, spaghetti, or linguine. You can even replace broccoli with asparagus or spinach.
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Ingredients
1 pound chicken breast, boneless and skinless
1 tbsp olive oil
3 cloves garlic, minced
1 c. Parmesan cheese, shredded
⅔ c. heavy cream
⅔ c. milk
8 oz. fettuccine pasta (use gluten-free brown rice fettuccine, for a gluten-free version)
7 strips bacon
2 c. broccoli florets, blanched
¼ tsp salt
¼ tsp pepper
How to make Chicken Broccoli Pasta with Bacon
Step 1: In a large skillet, heat the olive oil over medium-high heat. In the meantime, season the chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 2 to 4 minutes per side over high heat until browned. Take the skillet off the heat when done. Set the chicken aside, covered. For this recipe, you can also use pre-cooked chicken. Just slice them into thin pieces.
Step 2: To the now-empty pan, add the minced garlic. Cook the garlic in the remaining oil in the skillet. Then, pour in the heavy cream and milk. Bring the mixture to a boil and decrease the heat to a simmer. Next, add the cheese and stir well until melted.
Step 3: Following the package directions, cook the pasta until al dente. Drain the pasta when done and add it to the creamy sauce along with the cooked bacon and broccoli. Stir well. To taste, season with salt and pepper. Then, place the cooked chicken on top. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 809, Fat 45g 69%, Saturated Fat 20g 125%, Cholesterol 173mg 58%, Sodium 983mg 43%, Potassium 881mg 25%, Carbohydrates 50g 17%, Fiber 2g 8%, Sugar 4g 4%, Protein 48g 96%, Vitamin A 1175IU 24%, Vitamin C 42.9mg 52%, Calcium 411mg 41%, Iron 1.9mg 11%
Ingredients
- 1 pound chicken breast, boneless and skinless
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 c. Parmesan cheese, shredded
- ⅔ c. heavy cream
- ⅔ c. milk
- 8 oz. fettuccine pasta (use gluten-free brown rice fettuccine, for a gluten-free version)
- 7 strips bacon
- 2 c. broccoli florets, blanched
- ¼ tsp salt
- ¼ tsp pepper
Instructions
Step 1: In a large skillet, heat the olive oil over medium-high heat. In the meantime, season the chicken breasts with salt and pepper. Once the oil is hot, add the chicken to the skillet and cook for about 2 to 4 minutes per side over high heat until browned. Take the skillet off the heat when done. Set the chicken aside, covered. For this recipe, you can also use pre-cooked chicken. Just slice them into thin pieces.
Step 2: To the now-empty pan, add the minced garlic. Cook the garlic in the remaining oil in the skillet. Then, pour in the heavy cream and milk. Bring the mixture to a boil and decrease the heat to a simmer. Next, add the cheese and stir well until melted.
Step 3: Following the package directions, cook the pasta until al dente. Drain the pasta when done and add it to the creamy sauce along with the cooked bacon and broccoli. Stir well. To taste, season with salt and pepper. Then, place the cooked chicken on top. Enjoy!
