Creamy bacon and chicken penne pasta. Creamy chicken pasta with spinach and bacon is one of my favorite things to eat! Creamy pasta dishes will always suffer when reheated. Add a little water, milk or cream to the Our new favorite chicken pasta recipes include Cajun Chicken and Sausage Penne Pasta dish.

This dish is packed full of everything we love when we're having a rough day, or when we really just want some classic flavor combinations: penne pasta. A creamy garlic cheese sauce to carry the taste of each. Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. You can cook Creamy bacon and chicken penne pasta using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Creamy bacon and chicken penne pasta

Prepare 1 cup of penne pasta cooked.
Prepare 2 of chicken fillets diced or shredded.
You need of Diced bacon.
It's of Butter to fry.
Prepare 2 of Garlic cloves finely chopped.
You need 5 ml of paprika.
It's 5 ml of cajun spice.
Prepare 250 ml of cream.
Prepare to taste of Aromat.

Now add the petit pois, the cream and penne, season, then stir well. Return the Chicken and Bacon to the pan and heat through. Add the cream and bring it all to a simmer. Add the cheese and stir through until melted.

Creamy bacon and chicken penne pasta instructions

In a pan, saute garlic in butter. Then add the bacon, when it’s almost browned, add the shredded chicken..
Add spices and and some aromat. continue frying until the chicken is cooked through.
Add the cooked meat to the penne, add in the cream and lower the heat. Let it simmer until ready..

This creamy chicken and bacon pasta is like a big hug in a bowl. Full of cream, bacon and cheese, it's not winning any healthy eating awards, but it's yum. Creamy Chicken Penne recipe: This sounds common, but it tastes nothing like anything I've ever made and it is delicious. Add in chicken, pasta, and green onions. Combine salad and pears and serve with favorite dressing.