You know, there are some dishes my family seems to come back to time and time again — comforting, quick, and always a crowd-pleaser. One of those favourites in my house is what we lovingly call Chicken and Bacon Pasta. It’s not fancy, it’s not complicated, but goodness me, it ticks all the boxes — creamy, a little spicy, packed with flavour, and ideal for using up bits and pieces from the fridge.
Chicken and bacon pasta is one of those meals that often comes together when you’re staring into the fridge thinking, what on earth am I going to feed everyone tonight? Leftover roast chicken, a couple of rashers of bacon, maybe a lonely spring onion lurking at the back — before you know it, dinner’s sorted. And even better, it works beautifully hot for tea, or cold as a pasta salad for picnics, lunchboxes or those nights when you just can’t be bothered to stand over the stove.
The heart of this dish is tender, cooked chicken. I usually use leftovers from a roast — it shreds up so nicely and carries the sauce perfectly. If you’ve got grilled chicken or even poached chicken hanging about, that’ll do just as well. The trick is to keep it juicy, so every bite of pasta gets that lovely savoury chicken flavour.
Then comes the bacon. Oh, bacon makes everything better, doesn’t it? I like mine fried until it’s good and crispy — that golden crunch brings such a nice contrast to the soft pasta and creamy sauce. Plus, the salty hit from the bacon balances out the richness of everything else.
Speaking of sauce, that’s where the magic really happens. This isn’t your run-of-the-mill pasta dish swimming in plain old cream. No, I like to mix up a quick little dressing with salad cream, mayonnaise, and a squidge of mustard. That combination gives it a creamy texture, a gentle tang, and a sneaky kick that wakes up the whole dish. The mustard gives warmth without being overpowering — even the little ones manage just fine with it, though I’ll admit, I’ve been known to tone it down slightly if I know the kids are feeling fussy.
For a little extra zing and colour, I throw in some fresh red chilli and sliced spring onions. The chilli isn’t there to blow anyone’s head off, just to add that gentle warmth and flavour that keeps things interesting. If you’re not a fan of heat, you can always skip it — but I find it gives the pasta a nice little sparkle of flavour that makes people ask for seconds.
Of course, pasta is the base of it all — and I’m rather partial to Fusilli for this. All those little twists and spirals catch the sauce beautifully, so every mouthful is creamy, savoury, and just a little bit indulgent. Sometimes, when I’m feeling extra generous (or when the cheese drawer is looking full), I sprinkle a little grated cheese over the hot pasta before adding the chicken mixture on top. It melts in slightly, giving that gooey, cheesy goodness without turning the whole thing into a heavy bake.
What I love most about Chicken and Bacon Pasta is its versatility. It’s brilliant hot, straight off the stove, but it holds up so well cold too. Pop it into lunchboxes, take it on a picnic, or serve it up for tea on those busy evenings when everyone’s got different plans. It’s filling, packed with protein, and with the crisp bacon and creamy sauce, it feels far more indulgent than it actually is.
And let’s not forget — it’s a brilliant way to stretch leftovers and avoid wasting good food. That bit of roast chicken from Sunday dinner? It’s not going to waste in this house! Mix it with a few simple ingredients, and suddenly you’ve got a dish the whole family loves.
So next time you’re wondering what to do with that leftover chicken, or you just fancy a comforting, creamy bowl of something delicious — remember Chicken and Bacon Pasta. It’s simple, satisfying, and always made with love.
Chicken and Bacon Pasta
Ingredients
- 300 g cooked chicken shredded or chopped (leftover roast chicken works great)
- 250 g Fusilli pasta
- 4 rashers streaky bacon chopped
- 198 g sweetcorn drained
- 2 medium spring onions sliced
- 1 small red chilli finely sliced adjust to taste)
- 3 tbsp salad cream
- 2 tbsp mayonnaise
- 1 tsp mustard Dijon or English
- 50 g cheese grated
- salt to taste
- black pepper to taste
Instructions
- Bring a large pan of salted water to the boil. Add the Fusilli pasta and cook according to the packet instructions until al dente. Drain, keeping a small splash of cooking water aside.250 g Fusilli pasta
- Meanwhile, heat a frying pan over medium heat. Cook the bacon pieces until crispy and golden, then set aside.4 rashers streaky bacon
- In a large bowl, mix the salad cream, mayonnaise, and mustard until smooth. Season with salt and pepper to taste.3 tbsp salad cream, 2 tbsp mayonnaise, 1 tsp mustard, salt, black pepper
- Toss the hot pasta into the sauce, adding a small splash of cooking water if needed to loosen it. If using, sprinkle grated cheese over the pasta before mixing.50 g cheese
- Stir in the shredded chicken, crispy bacon, spring onions, sweetcorn and sliced chilli. Mix everything well.300 g cooked chicken, 2 medium spring onions, 1 small red chilli, 198 g sweetcorn
- Serve the chicken and bacon pasta warm, or chill in the fridge and enjoy cold later — delicious either way!
17 comments
Best
Such an easy dish and so full of flavour. I added a few chives and the dish was spectacular
I love that it uses leftover chicken, and the sauce is so creamy with just enough zing from the mustard.
Simple, quick, and packed with flavour. I didn’t have spring onions, so I swapped in a handful of chives, and it still tasted great.
Love how the cheese melts slightly over the hot pasta — makes it extra comforting. Will be making this again.
I made this for lunchboxes and it was lovely cold the next day.
Easy to throw together with kitchen staples.
Perfect for those busy weeknights.
The best part about this recipe is how adaptable it is. I didn’t have chilli so left it out, and it was still so tasty and creamy.
I love a good pasta salad and this one is next level. The chicken and bacon combo never disappoints, and the mustard gives it a proper punch of flavour. Great for picnics too.
Such a comforting, hearty dish. I added extra chilli because we love a bit more heat.
Such an easy and satisfying dinner. The combination of salad cream, mayo, and mustard in the sauce is genius — so much flavour with minimal effort.
Tried this with penne instead of Fusilli and it worked beautifully. The sauce clings to the pasta perfectly and the crispy bacon adds such a nice texture.
his Chicken Pasta has become a firm family favourite.
The bacon adds the perfect crunch and the chilli gives a nice kick without being overpowering. Definitely keeping this recipe handy.
I wasn’t sure about the salad cream at first, but wow, it works so well in this dish! Creamy, tangy, with a lovely little heat from the chilli.
I added extra cheese on top, and it was divine.