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    Chicken Broccoli Pasta with Bacon

    By Julia | Updated: Nov 05, 2021 | Published: Feb 13, 2018 | 233 Comments

    2.3M shares
    • Facebook16.1K
    Jump to Recipe Print SaveSaved!
    This post may contain affiliate links. For more information, please see our affiliate policy.

    Easy Chicken Broccoli Pasta with Bacon - made with creamy alfredo sauce!   This simple recipe is packed with protein and veggies!

    chicken broccoli pasta with bacon in a skillet

     

    There are so many ways to combine chicken and pasta. One of my most favorite recipes ever is sun-dried tomato chicken pasta.  I am also partial to chicken and bacon pasta with tomatoes and spinach.  Chicken, veggies, pasta and cream sauce are always an excellent combination.

    This pasta dish has all of my favorite ingredients:  creamy broccoli, bacon, and chicken breast.  Everything is combined together in a delicious creamy Parmesan sauce.

    chicken broccoli pasta with bacon

    Chicken Broccoli Pasta with Bacon

    • Moist and juicy chicken. This Chicken Broccoli Pasta with Bacon is one of the best ways to cook chicken breast!   The chicken breast is flavorful and juicy as it is smothered in a silky creamy sauce that keeps it moist and tender.  You will never want to eat a boring chicken breast after cooking it this way.  Your family will love it!
    • Perfect for leftover cooked chicken. This is also a great recipe for using any leftover cooked chicken that you might have in your fridge. Just combine it with broccoli, pasta and the creamy sauce, and your dinner is ready!
    • Creamy alfredo sauce.  Chicken broccoli pasta is tossed in a creamy sauce made with heavy cream and Parmesan cheese.   The sauce is super easy to make and requires just a few simple ingredients.
    • Protein and veggies.  I personally prefer to add more stuff to just plain creamy pasta.  That's why this recipe is loaded with seared chicken breast, broccoli, and cooked bacon.   This is a great recipe for those who want protein (chicken) and veggies in their dinner.

    chicken broccoli pasta with bacon

    FAQ

    • What pasta can I use in this recipe?  Use any type of long pasta. You can use fettuccine, spaghetti, or linguine.
    • What is fettuccini?  Fettuccine is a type of pasta that is long, flat, and wide. It's very popular in Italy, and in the US, too.
    • What is a good substitute for broccoli in pasta?  If you don't have broccoli, you can use asparagus or spinach.

    chicken broccoli pasta with bacon in a skillet

    Ingredients you will need:

    • olive oil
    • salt and pepper
    • garlic
    • heavy cream
    • milk
    • Parmesan cheese shredded
    • fettuccine pasta (for a gluten-free version, use gluten-free brown rice fettuccine)
    • boneless and skinless chicken breasts
    • broccoli
    • bacon

    How to make Chicken Broccoli Pasta with Bacon

    1. First, cook the chicken breasts seasoned with salt and pepper in a large skillet on medium heat. You can also use leftover cooked chicken. Slice the chicken into thin slices.
    2. Next, in the same skillet make the cream sauce. Add minced garlic with heavy cream and milk. Bring to boil and reduce to simmer. Stir in the cheese. Keep stirring until it completely melts into a creamy sauce.
    3. Then, cook the pasta according to instructions. Drain.
    4. Finally, combine everything together: cooked pasta, cooked bacon, broccoli, and cream sauce. Mix.
    5. Season with salt and pepper. Top with sliced cooked chicken.

    chicken broccoli pasta with bacon

    Side dishes

    • Baguette
    • Italian garlic bread
    • Tomato Cucumber Avocado Salad
    • Cranberry Spinach Salad with Cashews and Goat Cheese
    • Spinach Salad with Strawberries and Toasted Almonds
    • Beet Salad with Spinach

    More Chicken Broccoli Pasta Recipes

    • Chicken Broccoli Alfredo Pasta
    • Chicken Broccoli Pasta with Sun-Dried Tomato Cream Sauce
    • Chicken Broccoli Spaghetti with Golden Mushroom Sauce
    chicken broccoli pasta with bacon
    4.91 from 230 votes

    Chicken Broccoli Pasta with Bacon

    Chicken Broccoli Pasta with Bacon is an easy dinner that a whole family will love!  Great recipe for those who want protein (chicken) and veggies in their creamy pasta.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 809 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 1 lb chicken breast boneless and skinless
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • 3 cloves garlic minced
    • ⅔ cups heavy cream
    • ⅔ cups milk
    • 1 cup Parmesan cheese shredded
    • 8 oz fettuccine pasta (for gluten free version, use gluten free brown rice fettuccine)
    • 2 cups broccoli florets , blanched
    • 7 strips bacon
    Prevent your screen from going dark

    Instructions 

    • Heat olive oil on medium-high heat in a large skillet. Season chicken breast with salt and pepper.   Add chicken to the skillet.
    • Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned.  Remove the skillet from heat and keep the chicken covered.  The chicken will continue cooking in its own steam until no longer pink. Remove chicken from the skillet. You can also use pre-cooked chicken. Cut chicken into thin slices.
    • Add minced garlic to the same (now empty) skillet, with oils and bits left from cooking the chicken. 
    • Add heavy cream, milk, bring to boil.  Reduce to simmer.  Add cheese and stir till it completely melts into a creamy sauce.
    • Cook pasta according to instructions. Drain.
    • Add cooked pasta, cooked bacon, cooked broccoli to the creamy sauce and mix everything in. 
    • Season with salt and pepper to taste. Top with sliced cooked chicken.

    Nutrition

    Nutrition Information
    Chicken Broccoli Pasta with Bacon
    Amount per Serving
    Calories
    809
    % Daily Value*
    Fat
     
    45
    g
    69
    %
    Saturated Fat
     
    20
    g
    125
    %
    Cholesterol
     
    173
    mg
    58
    %
    Sodium
     
    983
    mg
    43
    %
    Potassium
     
    881
    mg
    25
    %
    Carbohydrates
     
    50
    g
    17
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    48
    g
    96
    %
    Vitamin A
     
    1175
    IU
    24
    %
    Vitamin C
     
    42.9
    mg
    52
    %
    Calcium
     
    411
    mg
    41
    %
    Iron
     
    1.9
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Keyword chicken broccoli pasta
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    2.3M shares
    • Facebook16.1K

    Reader Interactions

    Comments

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      Recipe Rating




    1. Karen James

      December 11, 2022 at 4:42 pm

      Awesome recipe! I do advise doubling the sauce recipe tho. The first time I made it, I started thinking it’s not gonna be enough sauce because the pasta and chicken will absorbs some of the sauce. So, I instinctually doubled the sauce recipe. And it was perfect! I know if I hadn’t of, it would’ve been too dry.

      Reply
      • Julia

        December 23, 2022 at 4:07 pm

        Karen, thank you for the helpful feedback! Doubling the sauce will definitely make it even more delicious. I am so happy you loved this recipe! 🙂

        Reply
    2. Robyn

      August 23, 2022 at 6:57 pm

      This is very good. I will double the cream sauce next time. The whole family loved it and wanted seconds!

      Reply
      • Julia

        August 23, 2022 at 8:37 pm

        Robyn, I am so happy everyone loved it! Thank you for taking the time to leave such a positive comment! 🙂

        Reply
        • Yvette

          September 27, 2022 at 8:44 pm

          I am so sad my sauce curdled I don't know what I could have done wrong.

          Reply
          • Julia

            October 02, 2022 at 6:19 pm

            Yvette, here are some troubleshooting tips:

            1) Try using 1 cup of heavy cream next time (and no milk!). Sometimes, when there is not enough fat in the sauce, it will curdle.

            2) Bring the sauce to a stable simmer (but not boil) - mix the sauce ingredients on a low simmer, slowly, and patiently. Do not boil the sauce - just simmer.

            Reply
          • Laura

            October 26, 2022 at 11:22 pm

            I had the same issue.

            Reply
    3. Tonia Russell

      June 27, 2022 at 11:25 am

      Can I use shrimp instead of chicken breast?

      Reply
      • Julia

        August 22, 2022 at 7:43 pm

        Absolutely - it will be delicious!

        Reply
        • Chloe

          December 01, 2022 at 12:05 am

          Has anyone tried to do this dairy free with almond milk or coconut cream? My husband is lactose intolerant, but I’d love to try this!

          Reply
          • Julia

            December 05, 2022 at 10:45 pm

            Chloe, this recipe would work great with unsweetened coconut milk without making any changes - just use it 1:1 to replace cream.

            Another option is to make a roux in a separate saucepan with a small amount of olive oil and flour (about 3 tablespoons each), and then gradually add unsweetened oat milk or almond milk (using 1/4 cup at a time), constantly stirring. The milk mixture should not violently boil - just low boil or simmer. It should thicken after stirring.

            Reply
    4. Vicki

      January 26, 2022 at 6:01 pm

      I have made this 4 times now, and I have made it slightly different each time. I used the heavy cream the first 2 times and it was good. I switched to all half and half the 3rd time, and that turned out ok as well. This last time I added milk and half and half. I let it simmer together for a few minutes before adding fresh grated Parmesan gradually whisking until incorporated. I admit I added more Parmesan than you listed, but doing it gradually until it looked creamy. I also did half broccoli and half fresh green beans. I love this recipe. The sauce is easy to make- I don’t buy Alfredo sauce anymore since making your own is so easy and tastes better! A nice meal that isn’t difficult to make, without using all kinds of processed ingredients! Thank you!

      Reply
      • Julia

        February 11, 2022 at 9:04 pm

        Vicki, you are very welcome! I love your feedback! Thank you for taking the time to share the changes you've made to this recipe each time you made this. Sharing this information is very helpful to other readers and to me, as well! I appreciate the time you put into writing this thoughtful comment and the 5-star review! 🙂

        Reply
    5. Eliza G

      May 22, 2021 at 8:26 pm

      This was is a great recipe! I did cook the sliced chicken in the bacon drippings; I also added thinly sliced onion, bell peppers, mushrooms and fresh asparagus. The basic sauce has great flavor, you could add any veggies you have on hand.

      Reply
      • Julia

        November 18, 2021 at 4:56 pm

        Eliza, thank you for the feedback! Love your additions - you added quite a few vegetables!

        Reply
    6. Amanda

      May 02, 2021 at 11:51 am

      Looks delicious! Can I use lactaid milk??

      Reply
    7. Elizabeth

      April 27, 2021 at 7:29 pm

      Delicious...I made a few changes! Step 1 cook bacon. Then cook the chicken in the bacon grease. Also added minced onion after I took out the chicken, and sliced mushrooms. Family loved it!

      Reply
      • Julia

        November 18, 2021 at 4:57 pm

        Elizabeth, great feedback! Love the addition of minced onion and sliced mushrooms - sounds delicious!

        Reply
    8. JG

      April 27, 2021 at 5:13 pm

      Can someone tell me what I'm doing wrong? This recipe taste very good, but my sauce never comes out right. I've made it twice. I follow the instructions but I end up with a separated liquid and cheese that isn't melted, but clotted together

      Reply
      • Lisa

        May 13, 2021 at 4:54 am

        JG, I haven’t made this recipe but others like it. Are you using “shredded” Parmesan (in the refrigerated section) or “grated” Parmesan that’s in the container that you shake on food? Sounds like shredded, I’ve had that happen to be before....just switch to grated and constantly which the sauce while pouring the cheese in.

        Reply
      • Lori

        May 27, 2021 at 7:18 pm

        I had the exact same problem. I thought it curdled so I did the whole sauce part again and watched it carefully that time and it still turned out lumpy and separated. Very disappointed.

        Reply
      • Michelle

        June 02, 2021 at 4:46 pm

        I know for sure too high of heat can do that. I found this. Maybe it'd be helpful.

        https://food52.com/blog/14876-kitchen-rescue-how-to-fix-a-broken-or-curdled-sauce

        Reply
      • Claire

        November 11, 2021 at 3:43 pm

        Use block Parmesan cheese and grate it yourself. Let it come to room temperature before adding it or sauce a bit à a time. Also, if your sauce is very hot when you add the Parmesan, the dairy willsplit and your sauce will be grainy. Let sauce cool a bit before adding the cheese.

        Reply
        • Julia

          November 18, 2021 at 4:37 pm

          Claire, that's very helpful, thank you!

          Reply
      • Julia

        November 18, 2021 at 5:02 pm

        Here are my suggestions:

        Bring heavy cream to a brief boil. Then reduce to a visible, low-level simmer, and add shredded Parmesan cheese (see my note below!), constantly stirring, until the cheese melts nicely. So, while you don't want your sauce to boil for a long time, do bring it to a brief boil - because the pan and the sauce should be hot enough, to begin with, to melt the cheese.

        Use heavy cream only. Also, next time try using only heave cream, without adding milk.

        Use an unopened block of Parmesan cheese and shred it yourself. If you used Parmesan cheese for some other recipe and then refrigerated the leftover block of cheese in the fridge, it is likely to get dry. Open a brand new block of Parmesan cheese that has been sealed at the factory and shred it yourself before adding it to the sauce. Make sure the cheese you're about to use has never been frozen. Freezing changes the texture of the cheese. Also, bring the shredded cheese to room temperature. Even microwave it in the oven quickly (without melting) to bring it to room temperature.

        Reply
      • Heather

        July 07, 2022 at 4:40 pm

        It sounds like you're cooking it too hot, too fast. It will separate and even begin to curdle when it is cooked this way, as milk is known to do! Lower your temperature to medium, just at a simmer, and whisk constantly.

        Reply
        • Julia

          August 22, 2022 at 6:41 pm

          Heather, those are great tips - thank you!

          Reply
    9. Lizzy

      April 22, 2021 at 8:32 pm

      Can you freeze this sauce?

      Reply
      • Julia

        November 18, 2021 at 5:04 pm

        I wouldn't freeze the sauce. Creamy sauces with cheese change their texture when frozen.

        Reply
    10. Lisa

      March 22, 2021 at 6:52 pm

      This was fantastic! I added mushrooms and the next time I the next time I will make a little more sauce. Delicious!

      Reply
      • Julia

        November 18, 2021 at 5:04 pm

        Lisa, I am so glad you liked the recipe! Love the addition of mushrooms!

        Reply
    11. Susan

      March 01, 2021 at 10:13 pm

      Looks delicious! How many servings is this recipe?

      Reply
      • Julia

        November 18, 2021 at 5:05 pm

        Susan, the recipe makes 4 servings.

        Reply
    12. Tabatha

      February 20, 2021 at 1:34 pm

      This has been a staple in our house, but we double the sauce recipe. The pasta soaks it all up, and it can be a bit dry without more sauce. Thank you for giving us this recipe!

      Reply
      • Julia

        November 18, 2021 at 5:05 pm

        Tabatha, I am so glad you enjoyed this recipe! Thank you for stopping by and sharing such a positive comment!

        Reply
    13. Laura W

      January 13, 2021 at 7:26 pm

      I made this keto friendly by substituting mushrooms for the pasta. Very good. Does it freeze well?

      Reply
      • Julia

        November 18, 2021 at 5:06 pm

        Laura, I love your creativity! I would not freeze this because creamy sauce with cheese does not freeze well as it changes its texture.

        Reply
    14. Lisa

      December 29, 2020 at 7:15 pm

      This was excellent. Going into our menu rotation!

      Reply
      • Julia

        December 30, 2020 at 6:56 pm

        Lisa, I am so happy to hear that! Thank you for your comment! 🙂

        Reply
    15. Trina

      September 24, 2020 at 11:21 pm

      So good! We used the bacon grease (just a bit) instead of olive oil and the end result was so yummy!!

      Reply
      • Julia

        November 18, 2021 at 5:06 pm

        Trina, I am so pleased you liked this recipe! Thank you for taking the time to share such a wonderful comment!

        Reply
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    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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