Chicken & bacon pasta
- Liberty Mendez
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Serves 4
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 4.8 out of 5.211 ratingsRate
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Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper
Nut-free
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Tagliatelle with mussels & crème fraîche
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Liberty's tips for the perfect chicken and bacon pasta bake:
- I often add a handful of peas, mushrooms or some wilted spinach to the pasta for an extra burst of colour and a bit more veg – simply stir them in with the chicken and bacon to heat through.
- For a lighter version, I sometimes swap the double cream for single cream, though the sauce will be a little less rich.
- Leftovers keep well in the fridge for up to two days. Just reheat them gently in a pan with a splash of water to loosen the sauce – it makes a lovely lunch the next day.
- I like to use smoked bacon rashers for a deeper flavour, but unsmoked works just as well if you prefer a milder taste. A generous grating of Parmesan and plenty of black pepper finish the dish perfectly.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 tbsp butter
-
1 onion
finely chopped
-
1 large garlic clove
finely grated
-
200ml double cream
-
100g mascarpone
-
75g parmesan
finely grated
-
1 chicken stock cube
-
2 cooked chicken breasts
(about 210g), shredded
-
8 rashers cooked streaky bacon
(about 25g), roughly chopped
-
300g tagliatelle
-
¼ small bunch of parsley
finely chopped
-
green salad
to serve
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Nutrition: Per serving
-
kcal857
-
fat58g
-
saturates32g
-
carbs46g
-
sugars4g
low
-
fibre4g
-
protein35g
-
salt1.5g
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Method
-
step 1
Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
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step 2
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.
Liberty Mendez
Liberty trained as a pastry chef at Westminster Kingsway College as well as working in five-star hotels, Michelin-starred restaurants and the House of Commons. She later joined BBC Good Food as a Recipe Developer and Food Content Creator, writing recipes, food styling and presenting videos. She has also worked with Channel 4, Sorted Food, Olive magazine and The Great British Bake Off. See more recipes by Liberty
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A star rating of 4.8 out of 5.211 ratings
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