Chicken and Bacon Pasta

Chicken and Bacon Pasta

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Prep Time 10 mins
Cook Time 4 hrs
Temp Low
Yield Serves 8-10

Love at first taste. We were practically drooling as we were creating this recipe, as each ingredient we added seemed to convince us even more of the deliciousness of this dish. Cooking on an empty stomach didn’t help matters! This pasta includes many of our favorite flavors and when all combined, they did not disappoint!

Ingredients

  • 3 boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 pieces bacon, cut into 1-inch pieces (not cooked)
  • 1 small onion, chopped
  • 3 tablespoons minced garlic
  • 1 (14 to 16 ounce) bag frozen broccoli pieces
  • 1 cup sour cream
  • ½ pint heavy cream
  • 1 cup milk
  • 1 cup Italian blend shredded cheese
  • Fettuccine noodles or your favorite type of pasta

Directions

  1. Step One

    Combine first 4 ingredients in slow cooker and cook on LOW for 4 to 6 hours.

  2. Step Two

    Add in broccoli.

  3. Step Three

    In a medium mixing bowl, combine sour cream, heavy cream, milk, and shredded cheese. Stir well and pour over chicken, bacon, and broccoli mixture.

  4. Step Four

    Mix well and cook an additional hour on HIGH

  5. Step Five

    Serve over Fettuccine noodles or your favorite type of pasta

Crockin' Reviews Add Review
  1. April

    Your review has been submitted and should appear on the site shortly.

    My family really enjoyed this dish, however I made a lot of changes to it. I was concerned about it being too watery, like the previous reviewer noted and I do not like bacon “boiled”. The texture to me just doesn’t work, I have to have it cooked and crispy. So this is what I did. First I cooked the bacon, I have a crockpot that you can sauté in before putting it on crockpot mode, so I did that. I took the bacon out when it got crispy and put to the side to add at the very end. Once the bacon was out, I added the onion and garlic, sautéed a minute in the bacon grease, turned it over to crockpot mode and added the chicken breast which was frozen, it adds more liquid but I feel it doesn’t get as nearly dry and is actually juicy. I cooked it for 6 hours, took the chicken out and did a coarse chop. While the chicken was out, I drained off the grease and all liquids from the pot, it would have been way too greasy between the bacon grease and juices from the chicken. I wanted the bacon flavor in the chicken but not all the grease. I added the chicken back to the pot and then added the cream base. Instead of the 1cup of cheese, I added 2. The bag I had was a 2 cup and I didn’t need the other half so I used it there, that really made it nice, cheesy and creamy. I made noodles on the side. I made “casarecce” noodles which was really fun and nice w/ the thick sauce, the family loves fun noodles. I saved a cup full of the starchy water, drained the noodles and put in the crockpot and mixed w/ everything else. I used some of the starchy water I saved and it made a nice creamy sauce and made it all come together and coated the noodles nicely. For flavor it was quite flavorful, I did add some salt and pepper though, it needed a little IMO. It would be a really good chicken, bacon and ranch w/ a few different changes in seasoning. Sorry this is long, and seem like a lot that I changed, but it really wasn’t that much, just a few simply changes made it a good meal.

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  2. Kathy

    Your review has been submitted and should appear on the site shortly.

    Not a fan of this one. Was very watery and the bacon was icky. I would fry and crisp bacon up and add at the end if I ever made this again . Did have some flavor and I Followed the recipe exactly but not pleased with results.

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