Chicken Bacon Pasta

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Chicken Bacon Pasta is a quick and easy dinner solution made with cavatappi pasta, chicken breast, crisp bacon, and mushrooms in a creamy wine sauce.


  • 8 oz. cavatappi pasta (or pasts shape of your choice) cooked according to package directions and drained
  • 6 slices thick bacon, diced
  • 1 cup cooked diced chicken breast (leftover, rotisserie, or grilled and ready frozen chicken  thawed)
  • 10 oz. sliced mushrooms
  • 1 - 2 cloves garlic, minced
  • 1/2 cup white wine or chicken stock
  • 12 oz. jar of prepared light Alfredo sauce
  • 1 cup frozen peas (optional)
  • fresh ground black pepper, to taste
  • fresh parsley, minced, if desired


  1. In large skillet, cook diced bacon until crisp. Remove from skillet and drain on paper towel. Set aside.
  2. Remove all but 1 TBS of bacon drippings from pan. Add mushrooms and cook over med heat until soft. (about 5 - 6 minutes) Add in garlic and cook another minute or until fragrant. Remove mushrooms and garlic and set aside. Wipe out pan.
  3. Return skillet to burner, and on med heat, add wine. Bring to boil and turn down to simmer. Cook until mixture has reduced by half. Stir in jar of prepared Alfredo sauce and frozen peas.
  4. Stir in cooked chicken, pasta, and mushroom garlic mixture. Heat through. Add black pepper and parsley.
  5. Serve immediately.

Yield: 6 servings

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.

Total time: 30 mins.