Creamy Chicken, Bacon and Capsicum Pasta

Creamy Chicken, Bacon and Capsicum Pasta


Creamy Chicken, Bacon and Capsicum Pasta….This is the perfect one-pot pasta recipe. Its quick, easy and delicious.

I usually make this when i’m craving carbs but don’t feel like the normal tomato pasta sauce. It is super easy and with minimal mess to clean up at the end!!

You need to start by getting all your ingredients cut up and ready to go, it’s pretty quick moving when you get cooking.

Start with a large, deep fry pan that has a lid and put it on medium heat with a good lug of olive oil. Add you bacon and allow to crisp up nicely.

Then you want to chuck in your veggies and allow to soften before adding in your chicken.

Add the rest of the ingredients, give it all a good stir, chuck the lid on and your good to go.

This recipe is pretty versatile, so feel free to mix it up a bit.  Add some fresh chilli if you like it a bit more spicy. Swap out the bacon pieces for some cut up bit of sausages. Mix up the pasta shapes that you use. Play round with the spices you add, chuck some dried basil, or oregano in there if you feel like it.

There’s really a bunch of ways that you can jazz this super simple pasta up!



Creamy Chicken, Bacon and Capsicum Pasta

A delicious and simple one-pot pasta recipe for any occasion. 

Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author sarahemily


  • 1 brown onion - diced
  • 2 garlic cloves - diced
  • 5 rashers bacon - diced
  • 1 red capsicum - diced into small cubes
  • 500 grams chicken thighs - cut into 1 inch cubes
  • 3 tbsp tomato paste
  • 2 tsp paprika
  • 2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 cup double cream
  • 2 cups chicken stock
  • 300 grams spiral dried pasta
  • salt and pepper
  • parsley to serve
  • parmesan cheese to serve


  1. Add a good lug of olive oil to a medium fry pan and put it on medium heat.

  2. Add the bacon and cook for 5 minutes, or until slightly crispy. Add the onion, capsicum and garlic. Cook for a further 5-10 minutes or until the onion has softened. 

  3. Add the chicken thighs and cook for a further 2 minutes, or until they are browned all over. 

  4. Add the paprika, cayenne pepper, cumin, tomato paste, double cream, chicken stock and dried pasta to the fry pan and mix well. Put the lid on and simmer for 15 minutes or until the pasta is cooked al dente. 

  5. Check on it every 5 minutes or so and give it a stir to ensure nothing is sticking. You may need to add some more stock or water if the pasta absorbs it too quickly. 

  6. Serve immediately topped with parsley and parmesan cheese.