Creamy Chicken and Bacon Pasta
This creamy chicken and bacon pasta is a quick, comforting dinner and a brilliant way to use up leftover roast chicken. Easy, hearty and ready in 25 minutes.
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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.
Nutrition Facts
Creamy Chicken and Bacon Pasta
Amount per Serving
Calories
902
% Daily Value*
Fat
46
g
71
%
Saturated Fat
27
g
169
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
10
g
Cholesterol
224
mg
75
%
Sodium
1464
mg
64
%
Potassium
535
mg
15
%
Carbohydrates
61
g
20
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
58
g
116
%
Vitamin A
1252
IU
25
%
Vitamin C
3
mg
4
%
Calcium
207
mg
21
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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.