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Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce

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Chicken and Bacon Pasta in a homemade creamy Cilantro-Lime Alfredo Sauce – creamy, flavorful spaghetti in a delicious white cheese sauce!

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The sauce is made by cooking garlic, adding freshly squeezed lime juice and cilantro and then mixing everything with the cream and freshly grated cheese.


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Super easy recipe that takes only 30 minutes to make, from start to finish!

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Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce


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  • 2 tablespoons olive oil
  • 1 lb chicken breast, sliced
  • salt and pepper
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice (use less if bottled juice)
  • 1/4 cup chicken broth
  • 1 tablespoon fresh cilantro, chopped
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1/2 cup mozzarella or parmesan cheese, grated
  • 8 oz spaghetti pasta (use gluten free brown rice pasta for gf version)
  • reserved cooked pasta water
  • 1 teaspoon fresh cilantro, chopped
  • 7 strips of bacon, cooked, drained of fat, and chopped


  1. Heat olive oil in a large skillet on medium-hot heat. Generously season sliced chicken with salt and pepper, add to the hot skillet and cook for about 5 minutes until done. Remove sliced chicken from the skillet.
  2. To the same skillet, add minced garlic, lime juice and chicken broth. Cook for 1-2 minutes on high heat, deglazing and scraping the skillet until the liquid is reduced and making sure garlic does not burn and brown too much. Mix in chopped cilantro.
  3. Add heavy cream and milk. Bring to boil, the immediately add cheese and mix in until melted, while boiling. Then, remove from heat.
  4. Cook pasta according to package instructions, drain, reserving some cooked pasta water.
  5. Add pasta to the sauce, along with the half of the chicken and half of chopped bacon. Mix everything in and season pasta with more salt, if needed.
  6. Top with the remaining half of the chicken, the remaining half of chopped bacon, and more chopped cilantro.

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{ 11 comments… add one }
  • Kelli August 30, 2015, 7:45 am

    I think this sounds amazing! What is the reserved pasta water used for?

    • NattieR October 10, 2015, 7:21 pm

      Kelli it helps to “marry” the sauce with the pasta because of its starchiness if you’re looking to thin out the thickness of the sauce. (This is understanding from watching Rachel Ray )

    • Tracie November 7, 2015, 12:32 pm

      I would guess it is used to thin/flavor the Alfredo sauce.
      I’m going to use veggie noodles or spaghetti squash – save the calories for the good stuff!

  • Hope Conerly August 31, 2015, 1:42 pm

    I just made this and it was delicious. But, how much pasta do you use and also how do you use the additional pasta water? Love your recipes!

  • Cherry | Makan with Cherry September 16, 2015, 6:50 pm

    Looks so amazing! I love anything that has bacon in it. Gonna try it out soon.

  • Briget February 25, 2016, 6:38 pm

    I used turkey bacon to reduce the fat some. This was delicious.

    • Julia July 1, 2016, 9:00 pm

      Thank you, Briget. Good to know that the recipe works with turkey bacon.

  • Christina May 10, 2016, 10:48 pm

    I made this for dinner tonight and I have to say the sauce is literally as good as any I’ve had in a restaurant! I doubled the recipe and had no issues at all and everyone at the dinner table went back for seconds. lol For me, the lime flavor didn’t really come through so I don’t know if it would make a difference in the end or not. Next time I make this I am going to try it with shrimp instead of chicken. This recipe has certainly been added to our meal rotation!

    • Julia July 1, 2016, 8:59 pm

      Christina, thank you, I am glad you liked it!

  • Ashley June 22, 2016, 4:43 pm

    Very tastey recipe! The only issue I had was the dairy products curdling under the heat .. Any suggestions? Not sure what I did wrong. Whisking didnt seem to help. Thanks!

    • Julia July 1, 2016, 8:58 pm

      I would bring the sauce to boil and keep stirring to get rid of all lumps – should take only about a minute. Then reduce heat to simmer and keep stirring for a nice, creamy texture.

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