This one‑pot creamy chicken and bacon pasta is quick to prepare and ready in about 30 minutes. The pasta cooks directly in the pot with the sauce, which means fewer dishes and a deeply flavoured, ultra creamy result that is surprisingly dairy free. It’s an ideal, comforting dinner for busy weeknights when you want something simple, satisfying and fast.
If you enjoy one‑pot pasta meals, try other favourites on the site such as a creamy Cajun chicken pasta, a spicy sausage pasta, or a creamy tomato chicken pasta.
Simple pasta recipes and one‑pot methods are my go‑to for relaxed, home‑style cooking. These dishes are often born from the need to put dinner on the table quickly—sometimes with just pantry staples and a few frozen items. That creative constraint usually leads to satisfying results, and this chicken and bacon pasta is one of those dependable, flavourful meals I make again and again.
This version works well when you have leftover cooked chicken or frozen chicken breast and a bit of bacon. The other ingredients—onion, garlic, dried basil, pasta, stock, and a can of full‑fat coconut milk—are staples in many kitchens. Toss in a handful of baby spinach at the end for freshness and colour. The coconut milk gives the sauce a lush, creamy texture while keeping the dish dairy free.
Key Ingredients
This straightforward recipe uses everyday ingredients to create a warm, comforting dinner with big flavour.
Quantities and exact ingredient list are provided in the recipe card below.
- Chicken breast – boneless chicken breast works well because it cooks quickly and remains tender without being greasy.
- Bacon – adds smoky, salty depth. Use your preferred bacon type, diced.
- Onion and garlic – a classic flavour base that enhances the sauce.
- Dried basil – adds a savoury herb note to the cooking liquid. Mixed herbs are an acceptable substitute.
- Pasta – small shapes like shells, penne, fusilli or rigatoni are ideal because they hold the creamy sauce well.
- Chicken stock – the pasta cooks directly in the stock so choose a good quality stock for best taste.
- Coconut milk – use full‑fat canned coconut milk for the richest, creamiest sauce.
- Baby spinach – optional, but adds freshness and a boost of greens.
Equipment and Tools
A single large, heavy‑based pot or Dutch oven is ideal for this recipe. A sturdy pot lets you brown the chicken and bacon, sauté the aromatics, and simmer the pasta and sauce all in one vessel.
Step‑By‑Step Instructions
Prepare all ingredients before you start: dice the chicken and bacon, chop the onion and garlic, and measure the pasta, stock and coconut milk. Having everything ready will make the cooking process smooth and quick.
1. Heat the oil in a large, heavy‑based pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until lightly browned and cooked through. Remove the chicken from the pot and set aside.
2. Add the diced bacon to the same pot and cook until it is just crispy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
3. Sauté the diced onion in the bacon fat until softened, then add the garlic and dried basil and cook for another minute until fragrant. If the pot base begins to darken and stick, add a splash of chicken stock and scrape up any browned bits to deglaze the pan.
4. Add the dried pasta, the chicken stock and the coconut milk to the pot. Stir to combine, then bring to a gentle simmer. Cook for around 10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Cooking time can vary slightly depending on the pasta shape—watch for doneness and adjust as needed.
5. Stir the cooked chicken and crispy bacon back into the pot, then add the baby spinach and stir until it wilts. Taste and adjust seasoning with salt and pepper.
6. Serve immediately, garnished with fresh basil and a grind of black pepper. This dish is best enjoyed hot — the pasta will continue to absorb sauce as it sits, so if you need to reheat leftovers add a splash of stock or coconut milk to loosen the sauce.
Recipe FAQs
Yes. Shell pasta is great for holding sauce, but penne, fusilli, rigatoni or other small shapes will work too. Different shapes may require slight changes to cooking time and liquid amounts, so adjust as needed.
You can substitute other dairy‑free milks such as oat or soy, but full‑fat coconut milk produces a thicker, creamier sauce. If using a thinner milk, the texture will be lighter and you may need a small thickener or longer simmer.
Swap in your favourite gluten‑free pasta. Keep in mind that gluten‑free pasta can absorb liquid differently, so you may need to add more stock or adjust the cooking time slightly.
You can prepare it ahead, but it’s best served immediately. For reheating, add a splash of stock or coconut milk and warm gently to restore creaminess.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave with a little added liquid to loosen the sauce.
If you try this recipe, please leave a comment and a rating below — I’d love to hear how it turned out!
More easy chicken pasta recipes:
Marry Me Chicken Pasta
Spinach Pesto Pasta with Chicken
Creamy Lemon Risoni with Grilled Chicken
Charlie Chan Pasta: Filipino‑style spaghetti
One Pot Creamy Chicken and Bacon Pasta
Equipment
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cast iron dutch oven
Ingredients
- 1 tablespoon olive oil
- 450 grams chicken breast, diced
- Salt and pepper, to taste
- 200 grams bacon, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 350 grams shell pasta (or other small shape)
- 2 cups chicken stock
- 1 400 ml can coconut milk
- 60 grams baby spinach
- Fresh basil, to serve
Instructions
- Heat the olive oil in a large, heavy‑based pot over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, add the bacon and cook until crispy. Use a slotted spoon to remove it, leaving the oil behind.
- Add the diced onion and cook until softened. Stir in the garlic and dried basil and cook for another minute. Deglaze the pan with a splash of chicken stock if needed.
- Add the dried pasta, chicken stock and coconut milk. Stir, bring to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
- Return the cooked chicken and bacon to the pot. Stir in the baby spinach until wilted.
- Divide into bowls, garnish with fresh basil and serve immediately.
Nutrition
| Carbohydrates: 80g
| Protein: 48g
Nutritional information is provided as a guide and is calculated using automated tools; actual values will vary depending on ingredients and portions used.
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