Chicken and bacon pasta bake
- Anna Glover
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Serves 4
Easy
Prep: 20 mins
Cook: 55 mins
0 reviews
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Enjoy this classic combo of chicken and bacon in a creamy pasta bake on a weeknight with family or serve to friends for a comforting dinner party main
Easily halved
Freezable
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Try this recipe for a chicken and bacon pasta bake, then try our tuna pasta bake, chicken and tomato mascarpone pasta, Mexican slow-cooked beef pasta bake, halloumi pasta and baked feta pasta. Now try more of our delicious pasta bake recipes.
Cook's tips for chicken and bacon pasta bake:
- Easily halved for smaller portions, or transfer to two smaller dishes and freeze one for another time
- Add peas, blanched broccoli or softened leeks to the pasta bake to add more veg if you fancy
- You can use streaky bacon instead of lardons if you like, just cut into small pieces before frying. Smoked bacon adds a gorgeous layer of flavour through the sauce, but you could make it with unsmoked if you prefer
Chicken and bacon pasta bake recipe
Ingredients
Nutrition
-
100g smoked bacon lardons
chopped if large
-
splash of oil
-
1 large shallot or small onion
finely chopped
-
2 garlic cloves
crushed
-
4 skinless chicken thighs fillets or 2 skinless chicken breasts
sliced
-
2 tbsp plain flour
-
100ml white wine or stock
-
200ml crème fraîche
-
1 tsp dijon mustard
-
400g short pasta
-
75g mature cheddar
finely grated
-
handful of parsley
finely chopped, plus more to serve
Nutrition: per serving
- kcal845
- fat37.9g
- saturates20.8g
- carbs83.6g
- sugars5.1g
- fibre6.2g
- protein35.4g
- salt1.3g
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Method
-
step 1
Put the lardons in a large pan and fry over a medium heat for 3-4 mins or until golden and crisp, adding a splash of oil if needed. Once browned, scoop out of the pan using a slotted spoon onto a plate, leaving the fat behind.
-
step 2
Stir the shallot into the bacon fat in the pan, season and fry for 6-8 mins or until soft but not golden. Stir in the garlic for a minute until fragrant, then add the chicken. Fry for another 6-8 mins or until the chicken is seared all over – it doesn’t need to be completely cooked through at this point.
-
step 3
Sprinkle over the flour and stir into the chicken for 30 seconds until it disappears, then add the wine and mix well. Add the crème fraîche, mustard and some seasoning. Remove from the heat.
-
step 4
Cook the pasta for 8 mins so it still has a bite to it. Reserve a mugful of the cooking water. Heat the oven to 200C/180C fan/gas 6. Stir most of the cheese, all the bacon and parsley through the sauce. Toss in the pasta, along with enough of the pasta water to loosen the sauce to coat the pasta well.
-
step 5
Transfer to a 30cm x 20cm baking dish, top with the remaining cheese and bake for 25-30 mins or until golden brown and crispy on top. Scatter with more parsley. Serve with a sharply dressed bitter leaf salad.
Try more penne pasta recipes.
Authors
Anna GloverSenior food editor
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