That first hiss from the cooker tells you something good is happening. You gotta pay attention to that sealing ring, make sure it’s set just right. The valve hiss is like a signal saying it’s gonna get good real soon.
You sense the heat building up inside, the steam swirling behind that float valve like it’s working overtime. Your kitchen kinda fills with this cozy feeling, you know something tasty is on its way. The quick release later? Oh its gonna save you some serious wait time when you wanna dig in.
Pressure cooking’s a game changer for whipping up creamy chicken bacon pasta fast. You don’t gotta babysit the pot the whole time. Just prep everything, seal it up, and the cooker does its thing. It’s like having a sous chef, but better cause it heats so evenly and fast.
The Truth About Fast Tender Results
- You gotta have a good sealing ring to lock the steam in tight and build pressure fast.
- The float valve tells you when it’s ready so you can time your quick release right.
- Natural release helps the meat stay juicy but quick release is cool when you’re in a rush.
- Using pasta cooking water helps keep the sauce creamy and stops it from drying out.
- The right timing on garlic and spices cooking brings out the flavors without burnin' stuff up.
The Complete Shopping Rundown
Grab 6 slices of lean bacon. You want that smoky crisp texture to mix in nicely with your creamy sauce.
Next up is 16 ounces pasta, spaghetti or linguini works real good here. Pick whichever you feel like chowin' down on.
Don’t forget 1 pound chicken breast cut into chunks or strips. This is the main protein and gotta be tender.
Pick up 1 tablespoon minced garlic, that’s about 3 large cloves. Garlic is a big flavor booster you don’t wanna skip.
For herbs, grab 1 teaspoon dry marjoram or oregano. Adds that earthy kinda zing.
Chop up ¼ cup fresh parsley for a bright finish on top.
Then ½ teaspoon salt and ½ teaspoon black pepper. Simple seasoning but important for taste.
Don’t miss 1 teaspoon paprika. This brings a little smoky color and warmth.
For that luscious creamy sauce, you want 4 ounces cream cheese, ½ cup shredded parmesan cheese, 1 cup heavy cream, and ¾ cup reserved pasta cooking water to loosen sauce when you toss it all together.
Your Complete Cooking Timeline
- Cook the pasta in a big pot of salted boiling water 'til it’s just right according to package. Drain it and set aside. Keep that pasta water handy, you’re gonna need about ¾ cup for the sauce.
- Start cooking bacon in a large skillet over medium heat till it’s crispy. Take it out carefully and drain on paper towels. Leave about a tablespoon of bacon grease in the pan for the chicken.
- Add your chicken chunks to the skillet. Cook over medium heat about 5 to 7 minutes 'til browned and cooked through.
- Throw in the minced garlic, marjoram (or oregano), paprika, salt, and pepper. Cook 'em 1 to 2 minutes till you smell that lovely fragrance.
- Put in the cream cheese and stir it until melted and smooth. If the sauce looks thick, add a splash of that reserved pasta water to loosen it up.
- Crumble the crispy bacon and toss it back into the skillet. Mix it all up so you get that bacon bits all through.
- Add the cooked pasta to the pan. Toss everything well so the sauce coats all your noodles. Sprinkle fresh parsley on top just before servin'.
Easy Tweaks That Make Life Simple
- Use pre-minced garlic from a jar if you’re short on time. It works real good and saves peeling. Check other quick garlic recipes for fast prep ideas.
- Try pre-cooked or rotisserie chicken instead of fresh if you’re in a big rush. Just reduce cooking time. We've covered using rotisserie chicken in recipes before.
- Skip fresh parsley and sprinkle dried parsley for a quicker garnish that still looks nice.
- If you don’t want to deal with bacon grease, you can use oil but the bacon flavor is kinda the point.
- Cook pasta in the pressure cooker too if you want one pot action. Just watch the timing real close. See one pot pasta tips for perfect results.
Your First Taste After the Wait
As you take that first bite, you notice the creamy sauce hugging each strand of pasta like a warm blanket. The bacon crunch sneaks in with every forkful, giving you that satisfyin’ salty snap. Try our creamy bacon pasta recipe for another indulgent dish.
The chicken is tender, juicy, and packed with the flavors you sprinkled in earlier. Garlic and paprika bring in a cozy kind of heat that lingers just enough without stealing the show.
The parsley adds a fresh pop that cuts through the richness so it never feels too heavy. You kinda forget how fast you whipped this meal 'cause it tastes like you spent hours on it.
It’s total comfort food with a definite wow factor. You’ll wanna keep this recipe close for those really hungry nights when time is tight but craving’s high.
Smart Storage That Actually Works
- Cool leftovers completely before covering tightly with a lid or foil to keep moisture locked in.
- Store in the fridge up to 3 days. Make sure it’s in an airtight container so noodles stay soft, not dried out.
- Freeze portions in freezer-safe bags or containers if you want to save some for later. Just thaw in fridge overnight before reheating. We have freezing pasta tips to maintain texture.
- When reheating, use a little splash of cream or pasta water to bring back the creaminess so it’s not dry at all.
The FAQ Section You Actually Need
- Can I use other pasta shapes? Yeah, you can totally swap spaghetti or linguini for penne, fusilli, or any pasta you like. Just watch cook time since some shapes take longer.
- What if I only got chicken thighs? Thighs work just fine and stay juicy too. Just adjust cooking times a bit since thighs can need less time.
- Do I really need to reserve pasta water? It helps the sauce stick better and keeps it silky smooth. Using regular water or broth won’t be same.
- Can I make this dairy free? You could try coconut cream instead of heavy cream and use dairy free cheese, though texture might change a bit.
- Is quick release safe for this recipe? Yep! Quick release gets you dinner faster and keeps chicken tender. Just watch your hands for hot steam when opening the lid.
- What if the sauce gets too thick? Stir in more pasta water or cream gradually till you get that perfect creamy toss consistency.
Creamy Chicken Bacon Pasta (quick & easy)
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 slices bacon lean
- 16 ounces pasta spaghetti or linguini
- 1 pound chicken breast cut into chunks or strips
- 1 tablespoon garlic minced, about 3 large cloves
- 1 teaspoon marjoram or oregano dry
- 0.25 cup fresh parsley chopped
- 0.5 teaspoon salt more to taste
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 4 ounces cream cheese
- 0.5 cup parmesan cheese shredded or grated
- 1 cup heavy cream
- 0.75 cup pasta cooking water reserved from cooking
Instructions
Instructions
- Cook the pasta in salted boiling water according to package directions. Drain and reserve ¾ cup pasta water.
- Cook bacon in a large skillet over medium heat until crispy. Drain on paper towels. Leave about a tablespoon of bacon grease in the pan.
- Add chicken to the skillet and cook over medium heat for 5-7 minutes until browned and cooked through.
- Add minced garlic, marjoram or oregano, paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
- Add cream cheese and stir until melted and smooth. Use reserved pasta water to loosen if needed.
- Crumble crispy bacon and return to skillet. Mix thoroughly.
- Add cooked pasta and toss until evenly coated with sauce.
- Sprinkle fresh parsley over top and serve hot.
