Basilmomma’s Creamy Chicken Bacon Pasta

I recently got to see a great food demonstration by Basilmomma at the Indiana Farm Bureau Conference in French Lick.

One of the recipes she made was a Creamy Chicken Bacon Pasta. I recently tried the recipe at home and was pleased with how it came out so I wanted to share my version with you.

Overall, I was pleased with the recipe, but my husband said it needed something. So for the leftovers I added some condensed cream of mushroom soup. With that addition, my husband definitely approved.

And for my friends who can’t do dairy, I think this would be fantastic with a nice basil pesto instead of the yogurt and cream of mushroom soup.

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Basilmomma's Creamy Chicken Bacon Pasta

Course Main Course

Cuisine American

Keyword bacon, chicken, dinner, one pan meal, one pot meal, pasta

Ingredients

• 8 oz. cooked pasta any shape (about 1/2 a box)
• 3 slices of bacon
• 3 cooked chicken legs & thighs or 1 rotisserie chicken, with skin removed and shredded
• 1/2 cup plain Greek yogurt
• 1 cup shredded mozzarella cheese
• 2 tbs grated Parmesan cheese
• 1/2 tsp Italian seasoning
• 1 cup frozen peas
• 2 small cans or 1 large can cream of mushroom soup or whatever cream of soup you have on hand

Instructions

1. Slice bacon and cook in a medium skillet.
2. When cooked through, drain most of the grease and add chicken, heating through.
3. Add remaining ingredients and stir until a light sauce forms, coating everything.
4. Serve hot.

Sharing over at: 
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