Chicken bacon mushroom pasta is a quick and easy dish loaded with tender chicken, bacon, mushrooms, and fusilli pasta in a creamy parmesan and mozzarella cheese sauce. It's a hearty pasta dish perfect for family meals or potlucks ready in under 30 minutes.
Easy meals that can feed an army are the hallmark of good weeknight family dinner recipes. Dishes like this chicken bacon and mushroom pasta or bacon smoked mac and cheese usually fit that bill. When I'm planning meals, I usually include at least a couple of pasta dishes for the week to keep us all full and satisfied.
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Why You'll Love This Recipe
- Budget-Friendly: This pasta is made with simple, affordable pantry staples that are easy on the wallet.
- Easy: After boiling the pasta, the entire dish is made in one skillet, serving a restaurant-quality meal in no time.
- Hearty: With chunks of chicken, mushrooms, bacon, and pasta in a creamy garlicky parmesan cheese sauce, this is a hearty dish that satisfies even the biggest eaters.
- Customizable: Add your favorite vegetables or use plant cream to make it gluten and dairy-free.
Ingredients
- Chicken Breasts: My go-to chicken is Springer Mountain Farms. They're dedicated to providing their chickens high quality of life, and they feed them a healthy diet, as well. I love that they're always gluten-free and free of antibiotics and hormones.
- Bacon: Bacon adds a salty smokiness that works well with the rich sauce and chicken.
- Mushrooms: Mushrooms bring an earthy flavor and meaty texture to the pasta.
- Dried Jalapeno: Dried jalapeno adds a touch of heat to the recipe.
- Seasonings: Paprika, oregano, garlic powder, thyme, black pepper, and salt give the chicken a sweet and savory flavor that's accentuated by searing the outside of the breasts.
- Gluten-Free Fusilli: With its spiral shape, fusilli is the perfect pasta for this recipe because it holds the sauce so well. I'm using gluten-free Jovial fusilli. Although, any shape pasta will work.
- Garlic Olive Oil: Garlic olive oil adds more flavor to the chicken as it sears. I prefer Costabile garlic olive oil for its quality and purity. Use code: 15GoldenGK for 15% off.
- Heavy Cream: Heavy cream gives this sauce a thick, Irish flavor and texture. You can substitute half and half for a lighter sauce.
- Flour: I'm using Bob's Red Mill 1:1 Gluten-free flour for this recipe.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Mild: Omit the dried jalapeno for a mild version of this recipe.
- Meat: You can use pork chops or even shrimp for this recipe.
- More Vegetables: Add your favorite vegetables to this dish.
- Dairy-Free: Use plant-based cream, butter, and cheese to make a diary-free version.
- Onions: If you don't have shallots, you can use yellow or sweet onions instead.
- Vegan: Omit the chicken and add spinach or broccoli.
- Takeout Style: Use breaded chicken strips in place of skinless breasts.
- Mac and Cheese: Use cheddar cheese instead of parmesan for a macaroni and cheese vibe.
- Regular Flour and Pasta: Feel free to use regular flour and pasta if you have no gluten issues.
Instructions
1: Cook the pasta according to the package directions for al dente, and cook the bacon. Set aside.
2: Pound the chicken slightly to an even thickness and season both sides liberally with the herbs and spices.
3: Sear the chicken in garlic olive oil over medium heat until they get good color, then lower the heat slightly and cook until cooked through.
4: Deglaze the pan with the melted butter combined with the jalapeno, shallots, and Italian seasoning.
5: Add the mushrooms and regular olive oil and cook until tender.
6: Add the broth, cream, and flour and whisk until a smooth, creamy sauce forms. Then, add the parmesan and mozzarella and cook until melted and your desired consistency.
7: Add the pasta and toss to coat evenly. Thin out the sauce with pasta water, adding a little at a time, if necessary.
8: Slice the chicken and add it, along with the bacon, to the pasta. Stir carefully, and enjoy!
Hint
Whisk your sauce constantly as it cooks for even thickening, a smooth consistency, and no scorching or sticking.
Storage
Refrigerate this chicken bacon mushroom pasta for up to 4 days in an air-tight container. I don't recommend freezing, as the sauce will separate immensely during freezing.
To reheat the pasta, place it in a large skillet with a little extra milk or cream and cook over medium-low heat until heated through. If you are short on time, simply microwaving the dish will do.
What to Serve with Chicken Bacon and Mushroom Pasta
A simple salad or a basic vegetable side like asparagus are the perfect sides for this super-hearty pasta dish.
Of course, no meal is complete without dessert. This chicken bacon and mushroom pasta is loaded with Italian flavor, so my pistachio cannoli cake makes the perfect sweet cap for the meal. My lemon drizzle cake also makes a lovely, lighter end to the meal.
Expert Tips
- Sear the chicken on medium-high heat to get a good color on it. The goal is color, not cooking it through.
- The easiest way to pound your chicken to uniform thickness is to place it between two sheets of parchment paper and pound it with the flat side of your meat mallet.
- Check your pasta about 2 minutes before the package says it will be finished cooking. They often tell you to cook the pasta for too long.
- Always salt your water when boiling pasta.
- Remove the chicken from the pan as soon as it's finished to prevent overcooking, and don't cut it for at least 10 minutes until it has cooled.
- Lower the heat before adding butter to the pan so you don't burn it.
Frequently Asked Questions
Garlic olive oil is olive oil that's been infused with garlic. It's often used to add flavor to a dish in addition to preventing meat or vegetables from sticking as they saute.
Chicken breasts are done with a meat thermometer registers 165 degrees in the thickest part of the breast.
Al dente pasta should be tender but firm. It shouldn't be hard, but it should be relatively firm when you bite into it.
Toss or fold your pasta into the sauce rather than stirring it. In addition, be sure to cook the pasta to al dente and no further so it's firm enough to stand up to being mixed into the sauce.
Recommended
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📖 Recipe
Chicken Bacon Mushroom Pasta
Ingredients
- 1 lb chicken breast
- 2 tablespoon Costabile garlic olive oil
- 2 cups heavy cream
- 1 cup chicken broth
- 1 teaspoon dried jalapeno
- 8 oz mushrooms sliced
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella cheese
- 2 ½ teaspoon sweet paprika
- 1 ½ teaspoon oregano
- 1 teaspoon garlic powder
- 7 pieces cooked bacon crumbled small
- 12 oz Jovial gluten free fusilli pasta
- 4 tbsp butter
- 2 teaspoon dry shallots
- 2 teaspoon Italian seasoning
- 2 tablespoon Bob's Red Mill 1:1 gluten free flour
- ¼ cup pasta water only if the sauce is too thick at the end
- ½ teaspoon salt
- ½ tbsp olive oil
- ½ teaspoon thyme
Instructions
- Combine the sweet paprika, oregano, garlic powder, thyme, black pepper, and salt in a small bowl and set aside. Pound the chicken to uniform thickness.
- Boil the pasta according to the package directions for al dente and set aside. Reserve ¼ cup of pasta water.
- Fry the bacon in the skillet until crispy. Set aside on a plate lined with paper towels to absorb any excess grease and cool.
- Season both sides of the chicken breasts liberally with the herb mixture.
- Heat the garlic olive oil over medium heat in a large skillet. Then, sear the chicken for 5 minutes per side.
- Reduce the heat to medium-low, cover the pan, and cook for another 10 to 12 minutes until the internal temperature registers 165 degrees. Remove the chicken from the pan.
- Add the butter to the same pan and let it melt. Then, add the jalapeno, shallots, and Italian seasoning. Cook for 1 minute, scraping the bottom of the pan.
- Add the mushrooms and saute for about 5 minutes, stirring occasionally.
- Add the chicken broth, heavy cream, and flour, whisking until a smooth, creamy sauce forms.
- Add the parmesan and mozzarella and stir until melted. Cook until your sauce reaches your desired consistency.
- Add the pasta to the sauce and toss to coat evenly. Add pasta water 1 tablespoon at a time if the sauce is too thick.
- Slice the chicken breast and add it and the bacon to the pasta, stirring carefully. Enjoy!
Notes
- Refrigerate any leftovers for up to 3 days in an airtight container.
- Freezing is not recommended, as cream sauces break when defrosted.
- To reheat the dish, place leftovers in a saucepan on medium-low and cook until heated through.
- Pork chops or seafood like shrimp, crab, or even lobster work well in this dish.
- Use cheddar in place of parmesan for a mac and cheese vibe.
- Cook the chicken on medium-high. The goal is to sear the chicken, not cook it through.
- To easily pound your chicken to uniform thickness, place it between two layers of parchment paper and pound with the flat side of a meat mallet.
Sharon says
Thyme is mentioned in the instructions but not listed in the ingredients. Unless I missed something. How much Thyme ? This sounds so good , can’t wait to try it.
NKendrick says
I apologize for this human error! It is 1/2 tsp of thyme. Will fix that now, thank you for bringing it to my attention.
Keela says
This recipe was DELICIOUS!!!!!
We swapped half and half for the heavy cream and left out the bacon. The chicken is perfect for salads, wraps, chicken and rice, and more. (It's so good, it's so good!)
Thank you! The whole family enjoyed it.
NKendrick says
I am so happy to read this. Thank you for sharing the variation you made!
Jessica says
This was Delicious!!!
Used cream cheese instead of heavy cream, yellow onions instead of shallots, and added sun dried tomatoes.
AMAZING!!!
NKendrick says
Thank you for sharing your rendition! The sundried tomatoes sounds amazing!
Darlene says
I made this chicken bacon mushroom pasta dish at a friend's that I was visiting. She was my host and I wanted to treat her. This meal did not disappoint. It had just the right amount of spice. The bacon added some crunch. Very filling and delicious. My friend requested the recipe. Highly recommend
NKendrick says
Thank you for sharing, I am so happy to hear that everyone enjoyed it!
Anonymous says
This worked exactly as written, thanks!
Jason Hart says
Absolutely delicious and quick. Everyone loved it . Thank you
eb says
Wow! This will definitely be part of the usual rotation (my husband immediately said “this is a repeat” after one bite). So many delicious flavors to upgrade from your usual Alfredo or cheesy pastas! Thanks for an awesome recipe!
NKendrick says
Yay, I am so happy that you all enjoyed it!!
Marissa says
My husband liked this so much he ate two bowls and then immediately cleaned up the kitchen lol
NKendrick says
omg yay!! Love that!
Mackenzie McDougal says
This recipe is fantastic! It was quick to prepare and came out just as expected. I made a few easy adjustments, and the leftovers reheated perfectly. I also had nearly all the ingredients on hand, making it a simple go-to dish that's now a permanent part of our dinner rotation.
NKendrick says
Thank you so much! Happy to hear you found it easy and delicious!
Kris says
Where do u add the pasta water? Am I crazy and can’t find it?
NKendrick says
Hi! You only need to add it if the sauce is too thick and add 1 tbsp at a time!
Shyanne says
It was super goodd and it remained just as good as leftovers!
NKendrick says
Wonderful to hear! Thank you for sharing!
Dayami says
This recipe was absolutely delicious!!!! It’s a must try and so easy to make!!
Leona says
I tried this recipe today and it was absolutely delicious!!! Highly recommend. I didn’t have garlic oil so I used two cloves fresh minced garlic in regular olive oil. I also used fresh shallot instead of dried. I used barilla gf rotini. Worked out perfectly. Will definitely be making this again!
NKendrick says
I love the substitutions that you made. Thank you so much for sharing them with me!
Andrea says
We loved this pasta—the creamy sauce was so flavorful, and my husband couldn’t stop talking about it all night.
Nicole Kendrick says
So happy to hear that!