Creamy Chicken, Bacon and Mushroom Pasta

Creamy Chicken, Bacon and Mushroom Pasta

This really is one of my go to dishes. Super quick, easy as it comes, and it makes use of any leftovers you might have, or just the cheaper chicken cuts. Creme fraiche forms the basis of the sauce, it’s an excellent go to for pasta dishes with its light and tangy flavour, and it won’t curdle in the pan if you treat it well. The recipe is quite approximate, because this is all about using what you have. So use it as a base, and play it with it as you see fit.

Creamy Chicken, Bacon and Mushroom Pasta

Creamy Chicken, Bacon and Mushroom Pasta

Quick and easy midweek meal, whether you use leftovers or cook the chicken fresh
5 from 1 vote
Print Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 687 kcal

Ingredients
 
 

  • 1 tbsp olive oil
  • 1 small onion peeled and finely chopped
  • 400 g Chicken, cut or torn into chunks I usually use leftovers from a roast, but you can use fresh thighs, legs, breast.
  • 150 g steaky bacon cut into small strips
  • 300 g mushrooms Any will do, but chestnut button mushrooms work particularly well. Small ones can go in whole.
  • 300 g creme fraiche
  • 150 ml leftover gravy or use 150 ml water with a chicken stockpot
  • 500 g pasta fresh penne, or whatever you prefer
  • 150 g parmesan finely grated
  • 12 leaves sage cut into fine ribbons

Instructions
 

  • Heat a large pan over a medium heat, add the oil, and gently fry off the onion until it goes translucent. Add the bacon, and cook through for another five minutes. Add the chicken and mushrooms, turn up the heat, and cook until the chicken is cooked through or reheated, and the mushrooms have shrunk and are tender. Add the gravy, or stock and water, and cook out until it has a sauce consistency. Remove from the heat and add the creme fraiche, stirring right through.
  • Using the largest pan you have, fill with water and bring to a rolling boil. Cook the pasta according to instructions, then drain, catching the last of the water into a pan. Add the pasta to the sauce and stir through, loosening with the pasta water if needed. Stir through the parmesan, then serve piled high on plates, topped with some ribboned sage.

Nutrition

Nutrition Facts
Creamy Chicken, Bacon and Mushroom Pasta
Amount per Serving
Calories
687
% Daily Value*
Fat
 
59
g
91
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Cholesterol
 
100
mg
33
%
Sodium
 
1522
mg
66
%
Potassium
 
804
mg
23
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
8
g
9
%
Protein
 
27
g
54
%
* Percent Daily Values are based on a 2000 calorie diet.
Calories
687
Keyword chicken legs, chicken thighs, leftovers
Tried this recipe?Mention @ColyfordB or tag #colyfordbutchers!
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