This Chicken Bacon Mushroom Pasta is a creamy, flavorful dish that’s perfect for dinner. Made with gluten-free fusilli, tender chicken, crispy bacon, and sautéed mushrooms, it’s tossed in a rich, cheesy sauce made from Parmesan and mozzarella. This easy-to-make recipe is ideal for busy weeknights or special occasions. With bold flavors from garlic, paprika, and Italian seasoning, this pasta dish is sure to become a family favorite. Whether you’re looking for a gluten-free pasta recipe, a hearty chicken dinner idea, or a delicious way to use bacon, this dish has you covered.

Ingredients:
- For the Chicken:
- 1 lb chicken breast
- 2 tablespoons garlic olive oil (e.g., Costabile Garlic Olive Oil)
- ½ teaspoon thyme
- 2 ½ teaspoons sweet paprika
- 1 ½ teaspoons oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- Black pepper to taste
- For the Sauce and Pasta:
- 12 oz gluten-free fusilli pasta (e.g., Jovial)
- 2 tablespoons Bob’s Red Mill 1:1 gluten-free flour
- 4 tablespoons butter
- 2 teaspoons dry shallots
- 2 teaspoons Italian seasoning
- 1 teaspoon dried jalapeño
- 8 oz mushrooms, sliced
- 2 cups heavy cream
- 1 cup chicken broth
- 5 oz shredded Parmesan cheese
- 5 oz shredded mozzarella cheese
- 7 slices cooked bacon, crumbled
- ¼ cup reserved pasta water (optional, if sauce is too thick)
Instructions:
- Prepare the Chicken:
In a small bowl, combine paprika, oregano, garlic powder, thyme, salt, and black pepper. Pound the chicken breasts to an even thickness and generously season both sides with the spice mixture. - Cook the Pasta:
Boil the fusilli pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set the pasta aside. - Fry the Bacon:
Cook the bacon in a large skillet over medium heat until crispy. Transfer to a plate lined with paper towels to cool. Once cooled, crumble into small pieces. - Cook the Chicken:
Heat the garlic olive oil in the same skillet over medium heat. Sear the seasoned chicken for about 5 minutes per side until golden brown. Reduce the heat to medium-low, cover the skillet, and cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest. - Make the Sauce:
In the same skillet, melt the butter over medium heat. Add the dried jalapeño, shallots, and Italian seasoning. Cook for 1 minute, scraping up any browned bits from the pan.
Add the mushrooms and sauté for 5 minutes until tender. Stir in the gluten-free flour and cook for 1 minute. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the sauce is smooth and creamy. - Finish the Sauce:
Gradually add the Parmesan and mozzarella, stirring until the cheeses melt and the sauce thickens to your desired consistency. If the sauce becomes too thick, add reserved pasta water, 1 tablespoon at a time. - Combine and Serve:
Add the cooked pasta to the sauce, tossing to coat evenly. Slice the chicken breast and add it to the skillet along with the crumbled bacon. Stir gently to combine. Serve hot and enjoy!
Why You’ll Love This Recipe
This Chicken Bacon Mushroom Pasta is a luxurious one-pan dish that combines tender chicken, crispy bacon, and sautéed mushrooms in a rich, creamy sauce. Perfectly seasoned with aromatic herbs and a touch of spice, it’s a comfort food favorite that’s also gluten-free. The combination of Parmesan and mozzarella creates a velvety sauce that pairs perfectly with the fusilli pasta.
Tips, Variations, and Substitutions
- Gluten-Free Options: Ensure all ingredients, like flour and pasta, are certified gluten-free.
- Cheese Substitutions: Swap mozzarella for Gouda or cheddar for a twist in flavor.
- Add Veggies: Include spinach, peas, or cherry tomatoes for added nutrition and color.
- Protein Variations: Substitute chicken with shrimp or turkey for a different protein option.
- Spice Level: Adjust the amount of dried jalapeño or add red pepper flakes for extra heat.
FAQs
Can I use regular pasta instead of gluten-free?
Absolutely! Regular fusilli or any short pasta works well in this recipe.
Can I make this ahead of time?
Yes, you can prepare the sauce and chicken ahead of time. Store them separately in the fridge for up to 2 days and combine with freshly cooked pasta when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of chicken broth or cream to refresh the sauce.
Serving Suggestions
Pair this Chicken Bacon Mushroom Pasta with a side of garlic bread or a crisp green salad for a complete meal. For a special touch, sprinkle extra Parmesan and freshly chopped parsley on top before serving. A glass of white wine, such as Chardonnay, complements the creamy sauce beautifully.
Chicken Bacon Mushroom Pasta Recipe
6
servings15
minutes25
minutesIngredients
For the Chicken:
1 lb chicken breast
2 tablespoons garlic olive oil (e.g., Costabile Garlic Olive Oil)
½ teaspoon thyme
2 ½ teaspoons sweet paprika
1 ½ teaspoons oregano
1 teaspoon garlic powder
½ teaspoon salt
Black pepper to taste
For the Sauce and Pasta:
12 oz gluten-free fusilli pasta (e.g., Jovial)
2 tablespoons Bob’s Red Mill 1:1 gluten-free flour
4 tablespoons butter
2 teaspoons dry shallots
2 teaspoons Italian seasoning
1 teaspoon dried jalapeño
8 oz mushrooms, sliced
2 cups heavy cream
1 cup chicken broth
5 oz shredded Parmesan cheese
5 oz shredded mozzarella cheese
7 slices cooked bacon, crumbled
¼ cup reserved pasta water (optional, if sauce is too thick)
Directions
- Prepare the Chicken:
- In a small bowl, combine paprika, oregano, garlic powder, thyme, salt, and black pepper. Pound the chicken breasts to an even thickness and generously season both sides with the spice mixture.
- Cook the Pasta:
- Boil the fusilli pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set the pasta aside.
- Fry the Bacon:
- Cook the bacon in a large skillet over medium heat until crispy. Transfer to a plate lined with paper towels to cool. Once cooled, crumble into small pieces.
- Cook the Chicken:
- Heat the garlic olive oil in the same skillet over medium heat. Sear the seasoned chicken for about 5 minutes per side until golden brown. Reduce the heat to medium-low, cover the skillet, and cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken and let it rest.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the dried jalapeño, shallots, and Italian seasoning. Cook for 1 minute, scraping up any browned bits from the pan.
- Add the mushrooms and sauté for 5 minutes until tender. Stir in the gluten-free flour and cook for 1 minute. Slowly whisk in the chicken broth and heavy cream, stirring continuously until the sauce is smooth and creamy.
- Finish the Sauce:
- Gradually add the Parmesan and mozzarella, stirring until the cheeses melt and the sauce thickens to your desired consistency. If the sauce becomes too thick, add reserved pasta water, 1 tablespoon at a time.
- Combine and Serve:
- Add the cooked pasta to the sauce, tossing to coat evenly. Slice the chicken breast and add it to the skillet along with the crumbled bacon. Stir gently to combine. Serve hot and enjoy!
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