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Pasta dish: rigatoni with pieces of chicken and slices of bacon and small pieces of red bell pepper. Mozzarella as garnish and chili flakes.

Baked chicken and bacon pasta


  • Author: Jo & Bart
  • Total Time: 20 Minutes
  • Yield: 4 1x

Description

Baked chicken and bacon pasta, here's a recipe that family and friends will love! And it makes great leftovers too! We suggest you serve it with a good salad or cooked vegetables… Will it make it healthier?


Ingredients

Units Scale
  • 8 ounces rigatoni
  • 1 tbsp olive oil
  • 3 chicken breasts (diced)
  • 1 large onion (chopped)
  • 1 red bell pepper (chopped)
  • 3 garlic cloves (minced)
  • Salt and pepper to taste
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cups chopped tomatoes
  • 1 cup heavy cream
  • 2 handfuls fresh baby spinach
  • 6 slices bacon (chopped and cooked)
  • 1 ounce cheddar (grated)
  • 1 ounce mozzarella (grated)

Instructions

  1. Boil a large pan of water and cook the pasta until al dente. Drain and set aside. When the pasta is cooking, heat the oil on a medium heat, in a large frying pan.
  2. Add the chicken, and cook it about 5 minutes.
  3. Add the onion and cook for a further 3-4 minutes until the onion is softened.
  4. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.
  5. Stir in the chopped tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together until the spinach has melted.
  6. Take off the heat, then stir in the cheddar and mozzarella. Serve hot. You can top with more cheese and/or some fresh herbs like parsley. Bon appétit !

Notes

Shelf life: This dish can be stored in the refrigerator for a maximum of 3 to 4 days and in the freezer up to 4 months.

  • Prep Time: 10 Minutes
  • Cook Time: 10 Minutes
  • Category: Pasta
  • Method: Pan
  • Cuisine: European, american

Keywords: pasta, oven pasta, chicken, bacon