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Pasta Chicken

Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce

Published: Aug 25, 2015 | 17 Comments

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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!

Chicken and Bacon Pasta in a homemade creamy Cilantro-Lime Alfredo Sauce

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

Recipe Notes

  • Use fresh cilantro.
  • Use freshly squeezed lime juice – it’s so flavorful and has a much more pleasant acidity than some bottled lime juices.
  • Use shredded Mozzarella or shredded Parmesan cheese.
  • Cook bacon in advance in the oven and drain it on paper towels, before using the bacon in this recipe

Chicken and Bacon Pasta in a homemade creamy Cilantro-Lime Alfredo Sauce

Other recipes with cilantro and lime

If you like cilantro and lime combination as much as I do, here are my other favorite recipes:

  • Cilantro Lime Honey Garlic Salmon
  • Cilantro Lime Chicken Thighs and Potatoes
  • Cilantro Lime Black Bean Rice
  • Cilantro Lime Honey Garlic Shrimp

Chicken and Bacon Pasta in a homemade creamy Cilantro-Lime Alfredo Sauce

Chicken and Bacon Pasta in a homemade creamy Cilantro-Lime Alfredo Sauce

5 from 1 vote
Print
Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Creamy cilantro lime spaghetti with chicken and bacon - refreshing recipe that uses fresh ingredients, such as fresh cilantro and freshly squeezed lime juice.  

Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 801 kcal
Author: Julia
Ingredients
  • 2 tablespoons olive oil
  • 1 lb chicken breast , sliced
  • salt and pepper
  • 3 garlic cloves , minced
  • 2 tablespoons lime juice freshly squeezed, use less if bottled juice
  • 1/4 cup chicken broth
  • 1 tablespoon cilantro fresh, chopped
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1/2 cup Parmesan cheese shredded
  • 8 oz spaghetti (use gluten free brown rice spaghetti for gluten free version)
  • 1/4 cup reserved cooked pasta water
  • 1 teaspoon fresh cilantro chopped
  • 8 strips bacon , cooked, drained of fat, and chopped
Instructions
  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.

Recipe Notes

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Nutrition Facts
Chicken and Bacon Pasta with creamy Cilantro-Lime Sauce Recipe
Amount Per Serving
Calories 801 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 19g119%
Cholesterol 168mg56%
Sodium 714mg31%
Potassium 748mg21%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 3g3%
Protein 43g86%
Vitamin A 795IU16%
Vitamin C 5.6mg7%
Calcium 241mg24%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bacon, Chicken, Dinner, Gluten Free, Pasta Published: Aug 25, 2015 17 Comments

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Previous Post: « Southwestern Breakfast Casserole
Next Post: Pan-Seared Chicken Breast with Shallots »

Reader Interactions

Comments

  1. Mallory

    Mar 07, 2019 at 9:26 pm

    I’m devastated. I’ve made this before and it was perfect. This time it didn’t thicken up at all. I followed it word for word. So sad.

    Reply
    • Julia

      Mar 25, 2019 at 7:26 pm

      My suggestions:
      1) Use freshly shredded Parmesan cheese.
      2) Use 1 cup of heavy cream only and omit the milk. That might help with thickening the sauce.
      3) Make sure the pan is hot when you add heavy cream and bring heavy cream to a brief boil before reducing the heat to simmer. Then, start adding the cheese, while the sauce simmers.

      Reply
  2. Ashley B

    Jan 08, 2019 at 7:16 pm

    Loved! But changed up the recipe. Added diced green onions instead of cilantro. Did 1/4 cup shredded Parmesan 1/4 cup fresh mozzarella.

    Definitely making again!

    Reply
    • Julia

      Jan 11, 2019 at 4:10 pm

      Ashley, I am glad you enjoyed this recipe! Green onions sound delicious!

      Reply
  3. carolyn G

    Jan 18, 2018 at 9:32 pm

    Not sure what to add the heavy milk and cream? And what does it mean by heavy milk just normal milk? I did the recipe but skipping that step since i did not understand and it was delicious however can someone explain i would like to do the full tecipie in the future

    Reply
    • Julia

      Feb 26, 2018 at 6:29 pm

      The recipe says to add heavy cream + milk. By heavy cream I mean heavy whipping cream.

      Reply
  4. Ashley

    Jun 22, 2016 at 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!

    Reply
    • Julia

      Jul 01, 2016 at 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.

      Reply
  5. Christina

    May 10, 2016 at 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!

    Reply
    • Julia

      Jul 01, 2016 at 8:59 pm

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

      Reply
  6. Briget

    Feb 25, 2016 at 6:38 pm

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

    Reply
    • Julia

      Jul 01, 2016 at 9:00 pm

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

      Reply
  7. Cherry | Makan with Cherry

    Sep 16, 2015 at 6:50 pm

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

    Reply
  8. Hope Conerly

    Aug 31, 2015 at 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!

    Reply
  9. Kelli

    Aug 30, 2015 at 7:45 am

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

    Reply
    • NattieR

      Oct 10, 2015 at 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 )

      Reply
    • Tracie

      Nov 07, 2015 at 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!

      Reply

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