chicken bacon pasta

Chicken bacon pasta

Remember Costco Chicken bakes? This chicken bacon pasta tastes like a classic chicken bake but like…way healthier!

This recipe starts with the usual suspects: chicken breast, bacon, and parmesan cheese. If you add a cream sauce and serve it in a parmesan crusted bread roll, you get a Costco chicken bake. But to achieve the chicken bake flavors without all the calories, I made some easy swaps.

Instead of making a creamy sauce, I used a chicken broth base that was thickened with a bit of flour. I cooked the chicken in the rendered bacon fat to infuse bacon flavor throughout the dish. I also added a generous cup of parmesan cheese for it’s big flavor and lower fat than some other cheeses. To avoid the weeknight headache of rolling out dough, I swapped the chicken bake bread for some wholesome brown rice pasta. You can make this dish with any pasta you have on hand, just cook according to package directions.

chicken bacon pasta

I hope you enjoy this fresh take on the Costco chicken bake and make my chicken bacon pasta for dinner tonight!

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chicken bacon pasta

chicken bacon pasta

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  • Author: Sepideh Campos


  • 2 tablespoon olive oil 
  • 6 strips bacon, cut into ½ inch pieces 
  • 1 medium yellow onion, diced 
  • Kosher salt
  • 2 pounds boneless skinless chicken breast, cut into ½ inch pieces 
  • 6 cloves garlic, minced 
  • ½ teaspoon dried thyme
  • ¼ cup white wine, such as Sauvignon blanc 
  • 2 Tablespoons all purpose flour 
  • 2 cups Low sodium chicken broth 
  • 1 cup water 
  • ½ cup Parmesan
  • 1 pound pasta of your choice (I use brown rice penne)
  • Juice of 1 fresh lemon 
  • ½ cup fresh parsley, chopped  
  • Red chili flakes for serving 


  1. Heat olive oil in a saucepan or shallow Dutch oven over medium heat for 2 minutes. 
  2. Add the bacon and cook until the bacon is browned, 4-5 minutes. 
  3. Transfer the bacon to a plate, leaving the bacon fat and olive oil in the pan. 
  4. Heat the fat over medium heat and add the onion plus ½ teaspoon kosher salt. 
  5. Cook until the onions are translucent and starting to brown, 3-4 minutes. 
  6. Season the chicken with 2 teaspoon salt and ½ teaspoon black pepper. 
  7. Add the chicken to the pan and increase the heat to medium high. Cook until the chicken is opaque and starting to take on some color, 6-8 minutes. 
  8. If the chicken is releasing a lot of liquid, cook until most of the liquid has evaporated. 
  9. Add the garlic and thyme to the chicken, cook until fragrant, about 1 minute. 
  10. Deglaze the pan with the wine, using a wooden spoon to scrape up the bits of food stuck to the bottom of the pan. Cook until the wine fully evaporates. 
  11. Add the flour, toss to coat the chicken and cook for 1-2 minutes. 
  12. Add the chicken broth and water, using a wooden spoon to scrape up any pieces of chicken that are stuck to the bottom of the pot. 
  13. Add the parmesan to the chicken and stir to combine. 
  14. Bring the mixture to a simmer, reduce the heat to low and simmer until the chicken is fully cooked and the sauce is thickened. 
  15. While the chicken simmers, cook the pasta. 
  16. Bring a large pot of water plus 3 tablespoons salt to a boil over high heat. Add the pasta and cook for 1 minute less than the shortest recommended time on the package. 
  17. Test the noodles and cook until the pasta is al dente. 
  18. Reserve 1 cup of pasta water, drain the rest of the water from the pasta. 
  19. Add the hot, drained pasta directly to the chicken and toss to coat with the sauce. 
  20. Add a little bit of pasta water at a time to loosen the sauce if necessary. 
  21. Add the lemon juice and parsley to the pasta, toss to combine. 
  22. Serve with extra parmesan cheese and red chili flakes. 
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