Chicken and Bacon Pasta

Chicken and Bacon Pasta is a creamy, satisfying dish combining tender chicken, crispy bacon, and a hint of chilli, all tossed with Fusilli pasta and coated in a tangy sauce with a little mustard kick. It’s a brilliant way to use up leftover chicken and works wonderfully hot or cold. A sprinkle of cheese melts beautifully into the hot pasta for an extra comforting touch.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

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!

Nutrition