Chicken bacon mushroom pasta is a quick and easy dish loaded with tender chicken, bacon, mushrooms, and fusilli pasta in a parmesan and mozzarella cheese sauce made with heavy cream. It's a hearty pasta dish perfect for family meals or potlucks, ready in under 30 minutes.
Quick Look: Chicken Bacon Mushroom Pasta
- ⏱ Prep Time: 15 minutes
- 🔥 Cook Time: 25 minutes
- ⏳ Total Time: 40 minutes
- 🍝 Serving: 6 plates
- ⚡ Calories: 868 calories per plate
- 🥓 Flavor Profile: creamy, super cheesy and a slight salty finish
- 👌 Difficulty: Easy, perfect for dinner after a long day
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Easy meals that can feed an army are the hallmark of good weeknight family dinner recipes. I creamy gluten free pasta recipes like this bacon smoked mac and cheese or Marry Me chicken with pasta usually fit that bill. When I'm planning meals, I usually include at least a couple of dishes like this for the week to keep us all full and satisfied.
My newest addition is this creamy chicken bacon mushroom pasta. It's loaded with tender chicken, smoky bacon, and earthy mushrooms in a rich, creamy sauce, and it always leaves the whole family satisfied!
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Why You'll Love This Recipe
- Budget-Friendly: This pasta is made with simple, affordable pantry staples that are budget-friendly.
- 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
I used Springer Mountain Farms boneless chicken breasts for this recipe. They're dedicated to providing their chickens a high quality of life, and they also feed them a healthy diet.
I prefer Costabile olive oil for its quality, purity, and flavor. Use Code: 15GOLDENGK on Amazon for 15% off.
Refer to the recipe card at the end of the post for a complete list of ingredients and their precise quantities.
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 dairy-free version similar to my dairy free chicken alfredo.
- Onions: If you don't have shallots, you can use yellow or sweet onions instead.
- Vegan: Omit the chicken and add spinach or broccoli.
- 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 sensitivity or intolerance.
How to Make Chicken Bacon Mushroom Pasta
Step 1: Cook the pasta to al dente, reserving some of the pasta water. Then, season the chicken with the sweet paprika, oregano, garlic powder, thyme, black pepper, and salt.
Step 2: Fry the bacon until crispy. Then, set it aside. Sear the chicken over medium heat in olive oil. Cover and cook until the internal temperature registers 165 degrees.
Step 3: Remove the chicken and cook the jalapenos, shallots, and Italian seasonings in butter in the same pan until fragrant.
Step 4: Add the mushrooms and cook until softened. Then, add the broth, cream, and flour, cooking until it forms a sauce. Add the cheese and cook until it has melted and thickened.
Step 5: Gently stir in al dente fusilli pasta. If the pasta is too thick, add a bit of reserved pasta water.
Step 6: Slice the chicken, mix it into the pasta, and enjoy!
Expert Tips
- Sear the chicken over medium-high heat to achieve a good color. The goal is to achieve color, not cook 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. Then, wait at least 10 minutes before cutting it, allowing it to cool completely.
- Lower the heat before adding butter to the pan to prevent burning.
- Whisk your sauce constantly as it cooks to achieve even thickening, a smooth consistency, and prevent scorching or sticking.
Chicken Bacon Mushroom Pasta FAQ
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 sauté.
Chicken breasts are done when 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, not further, so it's firm enough to withstand being mixed into the sauce.
📖 Recipe
Chicken Bacon Mushroom Pasta
Video
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 for up to 3 days in an airtight container.
- Freezing is not recommended, as cream-based sauces break when defrosted.
- Reheat in a saucepan over medium-low heat or at 1-minute intervals in the microwave.
- Sear the chicken over medium-high heat to achieve a good color. The goal is to achieve color, not cook 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. Then, wait at least 10 minutes before cutting it, allowing it to cool completely.
- Lower the heat before adding butter to the pan to prevent burning.
- Whisk your sauce constantly as it cooks to achieve even thickening, a smooth consistency, and prevent scorching or sticking.
Cathy Homan says
I can’t handle hot spice and paprika is hot. Is there a substitute or a combination of other spices I can use in place?
Nicole Kendrick says
Hi, regular paprika isn't hot at all. It just has a slight smokey flavor but no heat, I promise!
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!
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!
Dayami says
This recipe was absolutely delicious!!!! It’s a must try and so easy to make!!
Shyanne says
It was super goodd and it remained just as good as leftovers!
NKendrick says
Wonderful to hear! Thank you for sharing!
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!
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!
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!
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!!
Jason Hart says
Absolutely delicious and quick. Everyone loved it . Thank you
Anonymous says
This worked exactly as written, thanks!
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!
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!
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.