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- Meat and poultry
- Cuts of chicken
- Chicken breast
Nothing beats this! it's so cheap yet full of flavour! And really malleable, you can add literally anything to it! It is by far the easiest thing to make, and tastes even better if left a day.
2 people made this
- 1-1 1/2 tablespoons olive oil (for frying)
- 1 teaspoon cumin seed
- 3 to 4 slices back bacon, sliced into squares
- 1 large onion, sliced
- 3 cloves garlic, chopped finely
- 1 teaspoon ground cumin
- 1/2 teaspoon dried coriander leaf
- 1 1/2 teaspoons Italian seasoning
- 1 to 2 large chicken breast fillets, sliced thin
- 1 1/2 teaspoons paprika
- 1 (400g) tin peeled plum tomatoes
- 1 green pepper, sliced
- 1 dash Worcestershire sauce
- 1 dash any hot sauce (I swear by Cholula®!)
- 1 pinch salt and pepper to taste
- 110g any pasta, such as penne or fusilli, cooked
- 1 handful grated cheese, such as mozzarella or Cheddar
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Heat the oil, add the cumin seeds and fry until the oil bubbles.
- Add the chopped bacon, onions, garlic, ground cumin, coriander and Italian seasoning, fry until bacon is cooked and the onion is golden, stir frequently.
- Add the chicken and paprika, stir well and cook through thoroughly.
- Once the chicken is completely cooked, pour the tomatoes into a sieve (over the cooking pot). Use your hand (or a spoon) to crush the tomatoes finely through the mesh, then add the remaining pulp, you can add tomato purée too if you wish.
- Add the peppers, Worcestershire sauce and hot sauce then stir. Cover and simmer for around 30 mins (use your initiative!). Stir occasionally, adding salt and pepper to taste.
- Serve on pasta with cheese.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Unfortunately my first impression is the picture. It looks nothing like any chicken I have ever seen or made ....-06 Apr 2016
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Chicken and Bacon Pasta Video Recipe
Source: Creamy Chicken and Bacon Pasta by TipHero
As mentioned earlier, Tip Hero is the creator behind this recipe and they have made a video tutorial to step you through.
You will then be able to whip this up for a winner chicken dinner. We have outlined the ingredients for you below. Click Play above ^
Chicken Bacon Pumpkin Pasta Bake
- Author: Pinch of Yum
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 – 10 (nutrition info is for 10 servings) 1 x
Chicken Bacon Pumpkin Pasta Bake! Caramelized onions make for a rich and velvety pumpkin sauce to blanket that shredded chicken with love.
For the Pumpkin Sauce:
- 1 tablespoon butter
- 1 yellow onion
- a splash of white wine (optional)
- 1 clove garlic
- 18 ounces pumpkin puree (about 2 cups )
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 1/2 teaspoons rubbed sage
- a pinch of freshly grated nutmeg (or just ground)
- freshly cracked black pepper to taste
For the Pasta:
- 1 lb. uncooked pasta
- 1 lb. boneless skinless chicken breasts
- 1 cup Mozzarella or other white melty cheese
- 1/4 cup Parmesan cheese
- crumbled, cooked bacon (as much or little as you want)
- parsley for topping
- Caramelize the onions: Heat the butter in a large skillet over medium-low heat. Cut the onion into thin slices and add to the melted butter in the pan. Keeping the heat on medium-low, cook the onions until they are caramelized and deep golden brown, about 20-30 minutes. You can add a splash of white wine as they’re cooking to get a little extra sweetness.
- Make the sauce: Puree the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth. Add to the caramelized onions in the pan and cook until heated through.
- Prep pasta and chicken: Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven. Drain and set aside. Meanwhile, bring a pot of water to boil and add the chicken, cooking for 10-15 minutes or until the chicken is no longer pink. Remove from the water when cool enough to handle, shred the chicken.
- Assemble and bake: Preheat the oven to 350 degrees. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and 1/2 cup Mozzarella cheese. Transfer to a greased 9吉 baking dish, top with remaining cheese and cover with greased foil to prevent sticking. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling. Sprinkle with fresh parsley and let stand a few minutes before serving.
Keywords: chicken bacon pumpkin pasta, pumpkin pasta bake, bacon pumpkin pasta
One-Pan Monterey Chicken Pasta
One-Pan Monterey Chicken Pasta is a quick weeknight dinner inspired by the Monterey Chicken at Chili’s restaurant! Chicken, pasta, BBQ sauce, cheese, and bacon make this pasta the ultimate comfort food and all in one-pan.
ONE-PAN MONTEREY CHICKEN PASTA
At the end of the year we usually take the whole family out to dinner to celebrate good grades and they get to pick their place of choice. They always pick Chili’s. I’ll be honest, I’m a fan of their chips and salsa, but most of their food…not so much.
Their Monterey Chicken is one of their most popular dishes. Chicken, BBQ sauce, cheese, bacon, and tomatoes…what’s not to like. You know what makes it even better? Making it in pasta form.
All this magic happens in one 12-inch pan. Make sure it has a lip so you have plenty of room. Add you tomatoes and pasta. Any small pasta shape will do.
Next, pour in some chicken broth and bring the mixture to a boil.
After it’s cooked, we are going to add some BBQ sauce and rotisserie chicken.
Easy Tuscan Chicken Pasta
This Loaded Tuscan Chicken Pasta is rich, super creamy, and is ready in under 30 minutes. This is a quick restaurant-quality dish, that you can make at home on a budget. Also, you just need a few ingredients to prepare it. Both kids and adults love it, and leftovers taste even better the next day.
In this recipe, I go with shell-pasta, as it absorbs the creamy sauce best. However, it can be made with other pasta types, so feel free to substitute if you desire. Once you make it at home, you will fall in love with this dish.
The flavors are just amazing, and it tastes like it is straight from an Italian restaurant. Give it a try, and you will not be making pasta any other way! It will quickly become your go-to dish.
This Chicken Bacon Ranch Pasta recipe is simply irresistible. It’s quick and easy to throw together, is smothered in a lightened up cheesy ranch sauce with BACON, broccoli and bell peppers but you can use whatever veggies you have on hand and even sub the chicken for sausage or leave it out completely (totally customizable!) because it’s all about the sauce and the BACON! Winner winner, new favorite Chicken Bacon Ranch Pasta Dinner!
If you’ve followed Carlsbad Cravings since 2014, then you will recognize this Chicken Bacon Ranch Pasta recipe (or at least the recipe as one of the first I ever posted), and if you haven’t – welcome to the pasta of your dreams or as multiple comments below state, “the best pasta I’ve ever had.”
I was reminded of how this was one of the “best pastas ever” as I was editing these new photos and the second I was done, I gave into the siren calls and immediately whipped this Chicken Bacon Ranch Pasta up for lunch. And I am going to be honest, it was amazing. And I am going to be doubly honest, I cheated. I didn’t add the chicken because I was super lazy but it was still incredible. So for a complete meal, totally add the chicken, for a lazier meal and more of a bacon ranch mac and cheese, skip the chicken – either way, if you love cheese, bacon, and ranch, you are going to LOVE this Chicken Bacon Ranch Pasta recipe.
I wanted to create a pasta that reminded me of the baked potatoes I grew up on piled high with cheese, broccoli, bacon and ranch— I can’t get tired of saying those ingredients together because then I think of those ingredients together—in my mouth!
Instead of potatoes here we have pasta – glorious pasta! (I love eating pasta but I also love making pasta because it is always so fast and easy!) and instead of melted cheese we have rich, creamy cheese sauce. The sauce is made with only one tablespoon of butter, and a little olive oil, which is just awesome considering this makes a whole pound of pasta! Season the pasta with ground mustard, ranch seasoning, basil and garlic and shallots for a cheesy flavor explosion of yum.
Add in the broccoli, red bell peppers, chicken that melts in your mouth with ranchy goodness, and then top with crispy bacon and we have ourselves truly something beautiful. And by beautiful, I mean “one of the best pastas I’ve ever had!” I hope you will be saying that soon too! xo
Ultimate Chicken Tetrazzini
This Ultimate Chicken Tetrazzini is one of those favorite family recipes I’ve been making for years, but for some reason, am just now sharing with you on the blog.
It’s got all the makings of your classic comfort food dish, including pasta in a creamy sauce with a bread crumb topping.
Even though some of my kids don’t like mushrooms, I leave them in because I love them in this recipe (they just pick them out!).
Adding peas just before baking is also nice, but that doesn’t go over so well at my house, so I like to serve peas on the side. That way those who want to can stir them into the tetrazzini.
And while many tetrazzini recipes use spaghetti, I really love using linguine. Somehow it makes the whole dish taste better. But you could certainly use spaghetti in a pinch.
I also adapt this recipe often to use leftover Thanksgiving turkey. It’s a tried-and-true, long-time favorite around here, and I think you’re going to love it too!
This does make a lot, so be prepared for some leftovers–not that anyone will complain about eating this twice.
- 4 chicken breast, marinated, grilled and sliced
- 12 oz pack of bacon, diced small
- 1 onion, diced small
- 3 cloves minced garlic
- 4 eggs
- 1 cup grated parmesan
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp Black Pepper
- 1/2 cup of frozen peas
- 16 oz pasta, cooked al dente with 1/2 cup pasta water reserved
Fry bacon until extra crispy. Remove bacon and set aside. Remove all but 2 Tablespoons of bacon grease from the pan. Over medium heat, saute the onions in the remaining bacon grease for 5 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Set aside. Drop the pasta in boiling water and cook until Al Dente, according to package directions. While the pasta is cooking, in a separate bowl, mix together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth. When the pasta is done, reserve 1/2 cup of the pasta water before draining the pasta and placing it back in the hot pot. While the pasta is still really hot, slowly drizzle in half of the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. After adding half of the sauce, add the frozen peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it’s all combined. Then add the reserved 1/2 cup of the pasta water to help with consistency. Toss with grilled chicken and enjoy!
What is a Ragu?
Ragu’s are typically meat-based sauces that utilize a braising method to cook. Braising uses a combination of dry a moist-heat cooking. For this recipe, the chicken is browned in the bacon grease (dry heat) to create color and produce flavors by Maillard browning. The chicken and vegetables are then slowly simmered in the chicken stock (moist-heat cooking). This allows the ragu to infuse the flavors from all of the ingredients in the pot, and dissolve the meat’s collagen into gelatin that helps thicken the dish and make the meat more tender over time and low temperature.
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