Description

This Lighter Chicken and Bacon Pasta is a flavorful and hearty dish featuring tender chicken breasts, smoky back bacon, sautéed vegetables, and a creamy tomato-based sauce with a hint of Cajun spice. Tossed with perfectly cooked penne rigate and topped with Parmesan cheese and fresh parsley, this recipe delivers a satisfying meal that’s perfect for a family dinner or casual gathering.

Ingredients

Scale

Pasta

1 (16 ounce/454g) package Barilla Blue Box Penne Rigate

Meat & Protein

1 tablespoon olive oil
1/2 pound back bacon (Canadian bacon), diced
2 chicken breasts, cut into strips

Vegetables & Aromatics

1/2 small onion, chopped finely
4 cloves garlic, minced
4 ounces white mushrooms, sliced
6 ounces broccolini, cut into small florets

Liquids & Sauces

1/4 cup dry white wine (e.g. sauvignon blanc)
1 (14 fluid ounce) can diced tomatoes (with juices)
1/2 cup half-and-half

Seasonings & Garnishes

1 tablespoon Cajun seasoning
1 tablespoon Dijon mustard
Salt & pepper to taste
Freshly grated parmesan cheese to taste
Fresh parsley, chopped (optional)

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Instructions

Cook Pasta: Boil a large pot of generously salted water. Add Barilla Penne Rigate and cook al dente according to package directions (11-12 minutes). Drain once cooked.
Prep Ingredients: While the pasta cooks, prepare the diced back bacon, strip-cut chicken breasts, finely chopped onion, minced garlic, sliced mushrooms, and cut broccolini into small florets.
Sauté Onions: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 5 minutes, stirring occasionally until softened.
Cook Bacon and Chicken: Add diced back bacon and chicken strips to the skillet. Continue to sauté for another 5 minutes, ensuring the chicken starts cooking through and the bacon releases its flavor.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant—be careful not to burn the garlic.
Deglaze and Cook Mushrooms: Pour in white wine and add sliced mushrooms. Sauté together for 5 minutes to meld flavors and reduce some liquid.
Add Tomatoes and Broccolini: Stir in the diced tomatoes with their juices, Cajun seasoning, Dijon mustard, and broccolini florets. Reduce heat to medium, cover the pan, and let it simmer for 5 minutes until broccolini is tender.
Finish the Sauce: Pour in the half-and-half and season with salt and pepper to suit your taste. Warm the sauce gently through the pan without boiling.
Toss and Serve: Combine the drained penne with the sauce in the skillet or a serving bowl. Serve immediately topped with freshly grated parmesan cheese and a sprinkle of fresh chopped parsley if desired.

Notes

For a lighter version, use half-and-half or replace with milk or a plant-based milk alternative.
You can substitute back bacon with regular bacon or pancetta if desired.
Adjust the amount of Cajun seasoning to control the spiciness level.
Using dry white wine adds depth, but you can omit it for a non-alcoholic version, replacing with chicken broth.
Make sure not to overcook the pasta to retain al dente texture as it will continue to soften slightly when mixed with sauce.