Chicken Bacon Pasta

by Barry Lewis

Prep time
5 mins
Cook time
20 mins


500g mini chicken fillets
6 rashers of bacon
1tsp thyme
1tsp oregano
2 tsp smoked paprika
1/2tsp chilli flakes
4 tomatoes, cut in chunks, seeds removed
handful spinach
handful fresh parsley, chopped
4 garlic cloves, chopped
280ml (1.2 cups) low fat single cream
400g fresh pasta
salt & pepper
1tbsp fresh parmesan grated, plus extra for serving

An absolutely gorgeous recipe for chicken bacon pasta. It’s creamy with a little hint of kick from chilli flakes, served up with tomatoes & spinach-so easy!

First up marinade the chicken mini fillet pieces in a little oil, thyme, oregano and paprika, mix with a spoon to cover and stain evenly.
Get a frying pan over a medium flame and with a little drop of oil in the pan cook the bacon rashers until just about to brown. Once at this stage remove from the heat and place on kitchen towel. Once cooled on a chopping board slice the bacon into smaller pieces.
Using the heat from the pan from the bacon add in the chicken and cook for a few minutes until white on the outside all over, turning from time to time. Add in the bacon bits sliced up earlier and cook both through until the bacon is crispy and the chicken is white all the way through (cut through one piece to check).

Add the spinach, parsley, garlic and tomatoes to the pan and cook for a further 3 minutes or so until the spinach has wilted. Pour in the cream and bring to a slow simmer, then grate in some fresh parmesan, stirring through. Let simmer for a couple of minutes before serving up with fresh pasta a fresh grind of pepper, extra parmesan and more parsley to garnish, delicious!