Description
This creamy bacon mushroom chicken pasta is a cozy, comforting dinner made with tender chicken, crispy bacon, sautéed mushrooms, and rigatoni tossed in a rich garlic cream sauce. It comes together quickly and is perfect for busy weeknights or relaxed family dinners.
Ingredients
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1 lb rigatoni pasta
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4 slices bacon, chopped
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1 small yellow onion, diced
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3 cloves garlic, minced
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8 oz baby bella mushrooms, sliced
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2 cups cooked chicken, diced or shredded
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1 cup half-and-half
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1 cup ricotta cheese
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½ cup freshly grated Parmesan cheese
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1 chicken bouillon cube (optional, for extra flavor)
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1 tsp dried thyme
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½ tsp Italian seasoning
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Salt and black pepper, to taste
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Fresh parsley or green onions, for garnish
Instructions
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Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Drain and set aside.
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In a large skillet over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving the drippings in the pan.
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Add the diced onion to the skillet and sauté until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
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Add the sliced mushrooms and cook until tender and lightly browned.
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Lower the heat and stir in the ricotta cheese, half-and-half, Parmesan, chicken bouillon cube (if using), thyme, and Italian seasoning. Mix until smooth and creamy.
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Add the cooked chicken, drained pasta, and bacon back to the skillet. Toss until everything is well coated in the sauce. Add a splash of pasta water if needed to loosen the sauce.
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Season with salt and pepper to taste. Garnish with fresh herbs and serve warm.
Notes
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Rotisserie chicken works great for this recipe.
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Add a handful of spinach or peas for extra veggies.
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For a richer sauce, substitute heavy cream for the half-and-half.
- Prep Time: 10 MINUTES
- Cook Time: 20 MINS
- Category: DINNER | PASTA
- Method: STOVETOP
- Cuisine: AMERICAN