Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love. Ready in under 30 minutes.

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The BEST Chicken Pasta recipe

Tender chunks of chicken, Baby Bella mushrooms, and crispy bacon tossed with pasta in the most incredible creamy garlic parmesan sauce. So full of flavor! My family goes bonkers over this pasta dish!

So quick and easy!

Quick and easy pasta dishes are a life saver for busy weeknights. Restaurant quality in under 30 minutes? I’m in!

Ingredients in Chicken Bacon Mushroom Pasta

Chicken – juicy strips of tender chicken make this a one dish meal. Substitute with another protein or leave it out for a vegetarian meal.
Bacon – adds a wonderful smoky, salty flavor. Use veggie bacon for a vegetarian version.
Mushrooms – add a wonderful earthy flavor. I’ve used Baby Bellas here but use any kind you like.
Pasta – I’ve used penne here but any shape will do.
Cream – for the creamiest sauce with a silken texture. You can substitute half and half for a lighter sauce.
Garlic – for the yumzzz.
Parmesan – adds a wonderful umami dimension to the sauce.
Bouillon cube – my favorite brand is Maggi. It adds a flavor boost to the dish. You can substitute chicken broth if desired.

How to make Chicken Bacon Mushroom Pasta

This recipe calls for bacon that is cooked until crisp and crumbled chopped. I bake mine in a 350° F oven until crispy.
For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.

Add remaining tablespoon oil to pan. Add onions and cook until softened.
Add mushrooms and cook until golden brown.
Add the garlic, stir, and cook for about 1 minute.
Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
Add parmesan slowly, whisking constantly until melted.
Salt and pepper to taste.
Add chopped bacon and parsley to sauce, then toss with pasta and chicken.

Can creamy pasta be made in advance?

Pasta in a creamy sauce will absorb some of the sauce as it sits, making the sauce thicker. For best results, cook the hot buttered pasta and the sauce but keep them separate until ready to serve.

Wrapping the pot of pasta in a blanket will keep it warm for hours. The sauce can be reheated gently without boiling on the stove. Toss the two together just before serving.

Recipe

Chicken Bacon Mushroom Pasta

Kelly

Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love!

5 from 16 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine American

Servings servings

Calories 897 kcal

Ingredients

1 lb penne 500g or other pasta (cooked until al dente and tossed with 2 tablespoons butter)
12 oz bacon, cooked until crisp and crumbled or chopped 340g
2 tablespoons olive or canola oil
1 lb chicken breasts or boneless, skinless thighs 454g
1 medium onion chopped
1 lb sliced mushrooms 454g
5 cloves garlic minced fine
1 chicken bouillon cube *see note
1 cup water 227g
1 ¼ cups heavy cream 283g
¾ cup grated parmesan cheese 85g
1 teaspoon dried Italian seasoning or a mix of thyme and oregano
¼ cup fresh parsley chopped
Salt and pepper to taste

Instructions

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
Add remaining tablespoon oil to pan. Add onions and cook until softened.
Add mushrooms and cook until golden brown.
Add the garlic, stir, and cook for about 1 minute.
Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
Add parmesan slowly, whisking constantly until melted.
Salt and pepper to taste.
Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
Serve.

Notes

My favorite brand of bouillon cube is Maggi. You can also use broth instead of bouillon and water.

Nutrition

Calories: 897kcalCarbohydrates: 66gProtein: 41gFat: 52gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 153mgSodium: 867mgPotassium: 928mgFiber: 4gSugar: 6gVitamin A: 1098IUVitamin C: 8mgCalcium: 188mgIron: 2mg

Keyword chicken bacon pasta, creamy mushroom pasta

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