Spicy Chicken & Bacon Pasta
Tender chicken breast, savory bacon, and perfectly al dente pasta come together under a zesty, Parmesan-infused sauce in this easy weeknight meal that tastes oh-so-indulgent. The best part? It’s all made in one pot, meaning you get maximum flavor with minimal cleanup. Plus, it’s simple to add your personal touch to this classic, whether that’s a sprinkle of herbs or the addition of your favorite veggies.
Ingredient
- 2 cups dry rotini (spiral) pasta
- 1 cup reserved pasta water
- 1 pound boneless, skinless chicken breast tenderloins, cut into bite-sized pieces
- 1/4 teaspoon paprika
- 1 tablespoon neutral oil (like vegetable, canola or grapeseed oil)
- 1 can (10.5 ounces) Condensed Cream of Chicken Soup
- 1 1/2 cups milk (any kind)
- 1 medium red bell pepper, seeded and thinly sliced
- 1/2 teaspoon crushed red pepper
- 1/2 cup shredded Parmesan cheese
- 4 slices bacon, cooked and crumbled or 1/2 cup bacon bits
- 2 tablespoons chopped fresh parsley, for garnish
Direction
- In a large pot with a lid (5+ quarts), cook 2 cups of rotini pasta until al dente, according to the package directions. Drain, reserving 1 cup of the pasta water, and set pasta and pot aside.
- In a bowl, season the chicken with the paprika and salt and pepper and set aside. In the large pot, heat 1 tablespoon of oil over medium high heat for 1 to 2 minutes. Add the seasoned chicken, and cook until browned on all sides, about 5 to 7 minutes.
- Turn heat down to medium, and add the Campbell’s® Cream of Chicken Soup, milk, sliced red bell pepper, and crushed red pepper. Stir to incorporate everything well, cover the pot with its lid, reduce heat to medium low, and let cook for an additional 10 minutes or until the chicken is cooked through. Stir often.
- Remove the pot from the heat, add the cooked pasta, Parmesan, and bacon and stir well until the pasta is thoroughly coated. If the sauce is too thick, add pasta water. If it is too thin, let simmer over low heat until thickened. Season with salt and pepper to taste. Garnish with chopped parsley before serving.
