Chicken & bacon pasta

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Preparation and cooking time

  • Prep:20 mins
  • Cook:20 mins
  • Easy
  • Serves 4

Toss chicken and bacon with ribbons of tagliatelle in a deliciously creamy sauce to make this easy pasta dish. Serve with a green salad for an easy supper

Nutrient Unit
kcal 857
fat 58g
saturates 32g
carbs 46g
sugars 4g
fibre 4g
protein 35g
salt 1.5g
Porchetta ragu


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 onion, finely chopped
  • 1 large garlic clove, finely grated
  • 200ml double cream
  • 100g mascarpone
  • 75g parmesan, finely grated
  • 1 chicken stock cube
  • 2 cooked chicken breasts (about 210g), shredded
  • 8 rashers cooked streaky bacon (about 25g), roughly chopped
  • 300g tagliatelle
  • ¼ small bunch of parsley, finely chopped
  • green salad, to serve
Creamy mushroom pasta


  • STEP 1

Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.

  • STEP 2
Cacio e pepe

Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

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