If you’ve got leftover roast chicken in the fridge and need a dinner that feels EASY but still properly comforting, this creamy chicken and bacon pasta is a brilliant one to make.
It’s rich, cosy and full of flavour, with smoky bacon, tender chicken, a silky cream sauce and plenty of Parmesan. Best of all, because the chicken is already cooked, it comes together in about 25 minutes and feels like a completely new meal rather than just yesterday’s roast reheated.
This is exactly the kind of pasta I love cooking on a busy evening. It’s hearty and satisfying, but doesn’t require loads of effort or a long list of ingredients. The bacon brings loads of flavour, the onion and thyme make it feel properly savoury and comforting, and the cream ties everything together into one of those sauces that coats the pasta beautifully.
And while this is a fantastic way to use up leftover roast chicken, it’s also just a VERY good creamy chicken and bacon pasta in its own right! So whether you’re trying to use up leftovers or simply after a quick chicken pasta dinner, this recipe has you covered.
If you’re looking for more easy ways to cook with chicken, you might also enjoy my guide to 25 Easy Chicken Dinners for Busy Weeknights, which is packed with simple recipes built around chicken.
Why You’ll Love This Chicken and Bacon Pasta
This is one of those recipes that earns its place in a regular dinner rotation because it is:
- a brilliant way to use up leftover roast chicken
- ready in around 25 minutes
- creamy, comforting and full of flavour
- easy enough for a weeknight
- hearty without being complicated
- made with simple ingredients you can easily find
It’s also very adaptable, which is always helpful when you’re cooking with leftovers and working with whatever happens to be in the fridge.
Why Leftover Roast Chicken Is So Good in Pasta
Leftover roast chicken has something that freshly cooked chicken doesn’t always have straight away: flavour.
When a chicken has been roasted, the meat picks up seasoning, juices and a little bit of caramelisation from the cooking process. That depth of flavour works beautifully in pasta dishes, soups and salads.
It also means the cooking process becomes incredibly quick.
Instead of waiting for chicken to cook, you’re simply warming it through in the sauce, which is why this pasta can be on the table in under half an hour.
If you often roast a whole chicken, this is a brilliant recipe to have in your back pocket for the next day!
You might also enjoy using leftover chicken in Chicken Nacho Salad or Chicken and Pea Risotto, both of which turn roast chicken into a completely new meal.
Ingredients That Make This Pasta Work
One of the reasons this recipe is so handy is that the ingredients are very straightforward.
- Bacon – Good quality bacon lardons work beautifully here, but chopped streaky bacon works just as well. Smoked bacon adds a particularly nice depth.
- Leftover roast chicken – Use whatever you have – breast meat, thigh meat, or a mixture of both. Just shred or chop it into bite-sized pieces. If you don’t have leftover chicken, you can roast a couple of chicken breasts in the oven and slice them into the pasta.
- Onion – A simple brown onion forms the base of the sauce and adds sweetness as it softens.
- White wine – Wine adds brightness and lifts the flavour of the sauce. If you’d rather not use wine, chicken stock works perfectly well.
- Cream – Just enough cream to make the sauce silky and rich without overwhelming the other flavours.
- Parmesan – Parmesan adds saltiness and depth to the sauce.
- Pasta – Almost any pasta shape works here – rigatoni, penne, fusilli or spaghetti are all good choices.
How to Make Creamy Chicken and Bacon Pasta
This is a very straightforward recipe, but a few little details make it especially good.
Step 1 – Cook the pasta
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.
Before draining, reserve a little pasta water in case you want to loosen the sauce later.
Step 2 – Cook the bacon
Add the bacon lardons to a large frying pan over a medium heat.
Cook until golden and beginning to crisp. This step is important because the rendered bacon fat flavours the whole sauce.
Step 3 – Soften the onion
Peel and finely dice the onion, then add it to the pan with the bacon.
Cook for another few minutes until softened.
Step 4 – Add the chicken and wine
Tip in the cooked chicken and let it warm through for a couple of minutes.
Pour in the white wine and let it bubble until reduced by about half. This concentrates the flavour and stops the sauce becoming too loose.
Step 5 – Finish the sauce
Turn the heat down and stir in the cream, thyme and Parmesan.
Bring everything to a gentle simmer, then taste and season with black pepper and salt if needed.
Step 6 – Toss with the pasta
Add the cooked pasta and toss everything together until beautifully coated.
If the sauce feels a little thick, add a splash of the reserved pasta water.
Serve straight away.
Top Tips
- Let the bacon get properly golden – Don’t rush this step, the bacon fat is what flavours the whole dish.
- Don’t overcook the chicken – Because the chicken is already cooked, it just needs warming through in the sauce.
- Reserve a little pasta water – A splash of pasta cooking water can help loosen the sauce if it becomes too thick.
What to Serve With It
This pasta is already quite a satisfying dinner on its own, but a couple of simple sides work nicely.
A crisp green salad helps balance the richness, and some crusty bread is always welcome for mopping up the sauce.
If you enjoy comforting pasta dinners like this, you might also like:
• Chicken Schnitzel with Mushroom Pasta
• Creamy Courgette Pasta
• 15 Minute Garlic Mushroom Pasta
Creamy Chicken and Bacon Pasta
Ingredients
- 160 grams bacon lardons
- 1 onion
- 400 grams cooked chicken
- 150 ml white wine
- 300 ml double cream
- 1 teaspoon fresh thyme leaves
- 40 grams Parmesan
- 300 grams pasta
Instructions
- Cook the pasta in a large pot of boiling water according to packet instructions. Drain and leave to one side.
- Meanwhile, put the bacon in a large pan over a medium heat. Cook until golden.
- Peel and finely dice the onion. Add to the pan with the bacon and cook for another minute.
- Tip in the chicken – cook for 3 minutes then pour in the wine. Allow to reduce by half.
- Turn down the heat and add the cream, thyme and Parmesan. Bring to a simmer. Taste and season with salt and pepper.
- Toss with the pasta and serve immediately.
Notes
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, warm gently in a pan or microwave until piping hot. Add a small splash of water, milk or cream if the sauce needs loosening. Because the chicken is already cooked, make sure it is reheated thoroughly but not cooked for too long.More Ideas for Using Up Leftovers
One of the best things about cooking a big roast is the leftovers. In fact, I sometimes think the leftover meal the next day is even better! With a little creativity, yesterday’s dinner can turn into something completely different and just as delicious.
If you enjoy finding clever ways to use up what’s already in the fridge, do take a look at my Leftovers recipe hub, where I’ve gathered together plenty of recipes designed to transform leftovers into easy weeknight dinners.
A few of my favourite leftover recipes include:
- Leftover Ham Pie – a wonderfully comforting pie that’s perfect for using up leftover ham.
- Leek and Ham Pasta – creamy, cosy and ready in no time.
- Leftover Roast Chicken, Leek and Mushroom Filo Pie – golden, crisp filo pastry filled with a rich, savoury chicken and leek filling.
