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Creamy Chicken Bacon Broccoli Pasta
  • 1 lb boneless , skinless chicken
  • salt & pepper
  • 1 tablespoon olive oil
  • 2 teaspoon garlic , minced
  • 1 cup heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 + ½ cup shredded mozzarella cheese , divided
  • 8 oz bow tie pasta (or other bite size pasta)
  • 2 cups broccoli , bite size & steamed, tender crisp
  • 7 stripes cooked bacon , crumbled
  • ¼ cup Parmesan cheese
  1. Preheat your oven to 350 F.
  2. Precook your chicken as full breasts in the oven. You can also use 2 cups of leftover rotisserie chicken if you wish.
  3. Steam your broccoli until tender crisp and set aside. You don’t want to over cook your broccoli or they will fall apart when you stir them into your pasta dish.
  4. Cook your bacon and chop into small bite size pieces. Drain on a paper towel and set aside.
  5. Heat the olive oil in a medium frying pan and get a large pot of water boiling to cook the pasta. Cook your pasta as per instructions on package.
  6. In the frying pan, add your garlic for about 30 seconds until it just becomes fragrant. Pour in your heavy cream and stir. Heat the cream until it just starts to boil. Stir in the salt, pepper and mozzarella cheese. Stir to combine until the cheese is melted into the sauce. Leave on a low heat while you prepare the rest of your ingredients.