Chicken Bacon Mushroom Pasta

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.

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