When the week has been long and you want something quick, satisfying, and flavor-packed for dinner, this bacon pesto pasta is your go-to. It's creamy, smoky, and full of flavor. The kind of dish that feels like comfort food, yet comes together in under 30 minutes.
Too many pasta recipes fall flat because the bacon gets soggy. This recipe solves those issues by crisping bacon properly before combining everything with rich pesto, creating a sauce that clings to pasta instead of sliding off.
What Makes It Work
- Crispy bacon done right - Cooked in its own fat, drained, then used to flavor the sauce ensures texture remains crisp.
- Pesto as the creamy base - Instead of relying on heavy cream, the green pesto gives richness without heaviness and keeps the dish fresh.
- Quick, wholesome ingredients - Pasta, bacon, pesto, fresh tomatoes and chicken. Swap in turkey bacon or omit meat entirely for a veggie version.
This is not just another pasta with bacon; it's a refined, weeknight-friendly recipe that tastes elevated without over-complicating things. And since I hope you already love recipes like my Creamy Mushroom Pasta or my fresh and vibrant Ravioli with Fennel and Spinach, this one will fit seamlessly into your go-to pasta collection.
Ingredient Rundown: What & Why
- Pasta (penne or fusilli) - Short shapes pick up sauce in every bite and are easier for weeknight prep.
- Bacon (regular or turkey) - Provides smokiness, salty richness, and texture contrast. Stationing the bacon aside after crisping keeps it from going limp.
- Chicken breast (optional) - Adds extra protein if you want a more substantial meal.
- Basil pesto - Acts as an all-in-one flavor base: herbaceous, garlicky, and creamy.
- Cherry tomatoes, pine nuts, fresh basil & Parmesan - Garnishes and extras that round out flavor and texture, elevating the dish beyond basic pasta.
How to Make It
Start by cooking the pasta until al dente while you crisp bacon & chicken in a skillet. Once crispy, add the pasta, toss in pesto and add the cherry tomatoes. Finish with toasted pine nuts, freshly torn basil, and grated Parmesan. Serve immediately while hot and creamy.
Frequently Asked Questions
Yes, turkey bacon works fine, and for a vegetarian version just skip the meat and add 4-6 oz mushrooms or zucchini.
Usually this is caused by overcrowding the pan or cooking at too high/low heat. Allow the bacon pieces space and cook on medium so the fat renders out and crisps instead of steaming.
Yes, cook bacon, onion and chicken ahead and store in the fridge. Reheat pasta and sauce together, then toss with pre-cooked components right before serving for best texture.
Bacon Pesto Pasta
Equipment
- knife
- frying pan
- cooking pan
Ingredients
- 14 oz penne or fusilli
- 6 oz bacon (diced)
- 1 yellow onion (finely diced)
- 2 boneless chicken breasts (cut into bite-sized pieces)
- 1 cup cherry tomatoes (halved)
- 3 tablespoon basil pesto
- ¼ cup pine nuts (toasted)
- ¼ cup parmesan cheese (grated)
- fresh basil leaves (for garnish)
- salt and freshly ground black pepper (to taste)
Instructions
- Cook pasta in salted boiling water until al dente, check the package for instructions regarding cooking times.
- In a large skillet over medium heat, cook bacon until crisp; remove with slotted spoon and set aside.
- In same skillet (with bacon fat), sauté onion and chicken until the onion is fragrant and the chicken crisp and golden.
- Add cherry tomatoes and cook 1-2 minutes.
- Return pasta to skillet; stir in pesto.
- Stir in bacon (and chicken). Season with salt and pepper to taste.
- Plate and finish with toasted pine nuts, fresh basil, and Parmesan. Serve hot.
Notes
- Leftovers make an excellent pasta lunch! Store in an airtight container and reheat gently with a splash of water.
- Add extra vegetables like zucchini or broccoli to boost nutrition without losing flavor.
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