Creamy Bacon Chicken Pasta with Herb Seasoning
Tender chicken breast strips swim in a lush whipping cream sauce studded with crispy bacon, fresh tomatoes, and melted parmesan over bow tie pasta. Dianne's version layers Emeril's Southwest seasoning with garlic and parsley for warmth and herbaceous depth. A weeknight dinner that tastes restaurant-quality but comes together in under 30 minutes. Perfect for families seeking comfort without complexity, or anyone craving creamy Italian-American flavors with a subtle southwestern twist.
Ingredients
- 1 lb bow tie pastapenne or fettuccine1:1pasta
different texture holds sauce equally
- 2 tablespoons butter
- 2 chicken breasts
- ½ teaspoon season salt
- ¼ teaspoon Emeril's Essence Southwest seasoningCajun seasoning1:1spice blend
similar heat profile but different spice balance
- ½ teaspoon garlic powder
- ¼ teaspoon parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup whipping cream
- 4 bacon slices, cooked and crumbled
- 1 cup grape tomatoes(optional)
- ½ cup parmesan cheese, grated, plus more for serving
Instructions
- 1
Cook bow tie pasta according to package directions.
- 2
Melt butter in a saucepan over medium heat.
- 3
Add chicken breasts and sprinkle evenly with all seasonings.
- 4
Brown chicken on one side, flip, and brown the other side.
- 5
Remove chicken to a cutting board and cut into cubes.
- 6
Return chicken to pan and pour in whipping cream.
- 7
Bring to a boil, then reduce heat and simmer for 5 minutes.
- 8
Stir in bacon and tomatoes if using, and simmer another 2-3 minutes.
- 9
Add parmesan cheese and stir until melted.
- 10
Drain pasta and transfer to serving bowl.
- 11
Pour sauce over pasta and serve immediately with extra parmesan.
Tips
Don't skip browning the chicken first - it creates flavor-building fond in the pan that enriches the cream sauce.
Cut chicken into uniform cubes so they cook evenly and distribute throughout the sauce.
Add parmesan off heat to prevent it from becoming grainy or separating.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Do not freeze - cream sauces separate when thawed.
Brown the chicken and prepare all seasonings and ingredients up to 4 hours ahead. Complete the dish just before serving for best texture.
Serve immediately while hot. Garnish bowls with extra grated parmesan and fresh cracked pepper. Pairs well with a simple green salad or garlic bread.
Common Mistakes
Don't overcook the chicken or it becomes dry - remove it once cooked through and brown edges form.
Don't add cream at too high a temperature or it may break - reduce heat before pouring.
Don't let the finished dish sit too long or pasta will absorb sauce and become mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
different texture holds sauce equally
FAQ
Can I use chicken thighs instead of breast?
Yes. Thighs are more forgiving and stay juicier. Use the same weight and extend browning time by 2-3 minutes per side since thighs are thicker. They won't dry out as easily if slightly overcooked.
What if I don't have Emeril's Essence seasoning?
Substitute Cajun seasoning, Old Bay, or a blend of paprika, cayenne, garlic powder, and oregano at 1:1 ratio. The flavor profile shifts but the dish still works beautifully. Taste and adjust salt accordingly.
How long can I keep leftover pasta in the fridge?
Keep refrigerated in an airtight container up to 3 days. Reheat gently on stovetop over low heat with a splash of cream or broth to restore sauce consistency. Do not freeze.