Creamy Bacon and Chicken Veggie Pasta

Creamy Bacon and Chicken Veggie Pasta

How To Make Creamy Bacon and Chicken Veggie Pasta

We’re not one to brag but this creamy one pot recipe only takes 20 minutes to make! It’s got chicken, it’s got bacon, and it’s got veggies all in one dish!

Cooking: 20 minutes
Total: 20 minutes



  • 5stripsbacon,thick cut, sliced
  • 1lbchicken breast,cubed
  • 1tspseasoned salt
  • pepper,to taste
  • 1small onion,sliced
  • ½lbasparagus,cut into 1-inch or 2½ cm long pieces
  • 3clovesgarlic,minced
  • 2cupsspinach,fresh
  • cupsun-dried tomato,roughly chopped
  • 6cupsmilk
  • 1lbrotini pasta
  • cupsparmesan cheese,shredded


  1. In a large pot, crisp the bacon on medium heat.

  2. Drain excess grease so there’s about 3 tablespoons left in the pot.

  3. Add in the chicken, season with half of the seasoned salt and pepper, and cook.

  4. Once the chicken is nicely browned, remove it from the pan but leave the bacon.

  5. Add in the onion and asparagus. Stir until the onions begin to become translucent.

  6. Add the garlic and spinach. Stir until spinach is wilted.

  7. Add in the sun-dried tomatoes and season with remaining salt and pepper.

  8. Pour milk over veggie and bacon mixture, and bring to a boil. Stir periodically so the bottom does not burn.

  9. Once milk is bubbling, add pasta and stir frequently until pasta reaches your desired doneness.

  10. Stir in chicken and parmesan cheese and mix until cheese is melted.


  • Calories: 809.94kcal
  • Fat: 33.90g
  • Saturated Fat: 15.13g
  • Trans Fat: 0.11g
  • Monounsaturated Fat: 11.57g
  • Polyunsaturated Fat: 4.21g
  • Carbohydrates: 75.55g
  • Fiber: 4.42g
  • Sugar: 17.23g
  • Protein: 49.36g
  • Cholesterol: 109.80mg
  • Sodium: 1148.03mg
  • Calcium: 702.69mg
  • Potassium: 1011.97mg
  • Iron: 3.52mg
  • Vitamin A: 260.17µg
  • Vitamin C: 7.43mg
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