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.
Servings: 6
Calories: 868kcal
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!
Video
Notes
Storage
- 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.
Nutrition
Calories: 868kcal | Carbohydrates: 51g | Protein: 42g | Fat: 56g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 1.06mg | Potassium: 698mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2.152IU | Vitamin C: 2mg | Calcium: 561mg | Iron: 2mg
