Bacon & Rosemary Chicken Pasta

If you are looking for some next level pasta that’s easy to make on a weeknight, then I have got the recipe for you! The delightful fragrance of rosemary with the smoky bacon that pops up in several places makes for a depth of flavor that your whole family is going to love. This Bacon & Rosemary Chicken Pasta is a real winner on any weekly menu plan.

This recipe is all about the seasoning. You will use it on the chicken before roasting it as well as in the sauce. I always encourage home cooks to combine their seasoning at the start of any recipe, and it’s especially important with this one. For this pasta dish, I actually suggest a pestle and mortar or spice grinder to open up the seasonings just a little bit more.

I use fettuccine for this recipe as it works best with the sauce and meats. But honestly, in a pinch… most any pasta will do as this sauce is good enough to coat short or long pastas. I think I would stick to long pastas, but that’s just my preference.

One thing I think I might tweak in the future of this recipe is to add in a green veggie. Maybe some spinach in the final mix in or steam some broccoli in the the end of boiling the pasta. Just a bit of freshness and important vegetable to round out the meal.

Now Let’s Get Cookin’!

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Bacon & Rosemary Chicken Pasta

A delicious roasted chicken folded into a bacon and rosemary cream sauce over pasta

Course Dinner, Main Course

Cuisine American

Keyword bacon, Chicken, chicken and pasta, chicken thighs, fettuccini, Pasta, roast chicken, rosemary

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Ingredients

• 6 Chicken thighs skinless, bone-in
• ½ lb Bacon
• ¼ cup Butter
• ¼ cup Flour
• 1 qt Chicken Broth
• 2 cups Heavy Cream
• 2 cups Parmesan Cheese grated
• 1½ lb Fettuccini salt for water

Seasoning Mixture

• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Rosemary leaves
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Paprika

Instructions

• Preheat oven to 375degF.
• Combine seasoning mixture in your mortar and smash it up with your pestle. NOTE: You can use a spice grinder, or you can use a small bowl and the back of spoon.
• In your largest saute pan over medium-high heat, add bacon. Cook until crispy and then remove to paper towel covered plate. Reserve all bacon grease in the pan. Reduce heat in pan to medium. Once cooled some, chop up bacon to bits
• Use half of the seasoning mixture to sprinkle over both sides of the chicken. Add chicken to same pan you cooked bacon in. Cook for 3 minutes on each side. Then remove to 13×9 baking dish. Place in oven and bake for 25 minutes.
• Start water bowling for pasta (salt as desired)
• Add butter to pan that you cooked the bacon and chicken in. Once it is melted, add flour and let cook for 3 minutes. Whisk in remaining seasoning mix. Then slowly whisk in chicken broth. Reduce heat to medium low and let thicken.
• Add pasta to boiling water and cook as directed on package.
• Once sauce has thickened some, add heavy cream and let cook for 3 minutes. Then add parmesan and cook another 3 minutes then add bacon.
• Remove chicken from oven and move to cutting board. Let cool a few minutes then cut chicken from bones and into bite sized pieces. Add to sauce mixture.
• Drain pasta in colander. Then add directly to the sauce and toss to coat.