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Creamy Chicken, Bacon Broccoli Pasta

Creamy Chicken, Bacon Broccoli Pasta

This recipe continues my quest in collecting new ways to use up store-bought rotisserie chicken. It also helped me use up FOUR leftovers: chicken, bacon, heavy cream and broccoli. Hip-hip-hip-hip hooray! This fast and easy recipe was found on Julia's Album.

I'm not always a huge fan of cream-based pasta sauces, but my family liked it so I'll keep it handy for future use.

What You'll Need

  • 1 tablespoon olive oil
  • 2 cups rotisserie chicken, sliced
  • salt and pepper
  • 3 cloves garlic, minced 
  • 2/3 cups heavy cream
  • 2/3 cups milk
  • 1 cup shredded cheese (Parmesan, Mozzarella, or 4-cheese mix)
  • 8 oz fettuccine
  • 2 cups cooked broccoli florets
  • 6 strips cooked, crispy bacon
  • salt and pepper

Prepare pasta according to box instructions. Once the water is boiling be sure to add salt along with the pasta.


Cook up your broccoli florets. I steamed mine.


Chop up two cups worth of thinly sliced rotisserie chicken.


Crumble up your bacon.


Grab a large skillet and turn the heat to medium-high. Add in the oil. Once it's hot add in the garlic and fry it for 15 seconds, making sure to keep stirring it. 

Add in the heavy cream and milk, then bring to a boil.


Stir in the cheese until completely melted. You can turn the heat down if needed.

Creamy Chicken, Bacon Broccoli Pasta

The final step is to add everything else in! Add the pasta, bacon, broccoli, and chicken. Turn the heat to low and stir until everything has been well blended with the sauce. Finally, season with salt and pepper and you're ready to serve!

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