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A grey bowl, filled with bacon pesto pasta, topped with tomatoes and fresh basil leaves.

Bacon Pesto Pasta

Creamy bacon pesto pasta with mushrooms and chicken. An easy, flavorful weeknight dinner that's ready in just 25 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 852 kcal

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.
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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.