One Pot Chicken, Bacon, & Mushroom Pasta


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Are you craving a creamy chicken pasta dish? This one-pot chicken, bacon, and mushroom pasta is just the ticket. Comfort food on the double – and on your table in about 30 minutes!

One pot Chicken, Bacon, Mushroom Pasta

You all know I have a love affair with bacon and mushrooms. Add the two together in a creamy chicken pasta, and you’ve got a winner! Many thanks to my friend, Robin, for originally cooking this recipe for my family. It’s much better if you can find someone to cook it for you too!

One Pot Creamy Chicken, Bacon, & Mushroom Pasta Recipe

The beauty of this recipe, besides being really, really good, is that if you choose the right pan {I used my beloved 7 1/4 qt Le Cresuet), you can make this entire recipe from start to finish in ONE DISH!! That’s right. Cook the pasta, the bacon, the chicken, the veggies, AND BAKE everything, right in the same pan. How many pans do you have to wash at the end? ONE! You’re welcome. 😀

Chicken, Bacon, & Mushroom Pasta Recipe Process Photos

Here’s how to make this recipe in only one dish. Preheat oven to 350 degrees. Choose an oven safe pan that’s big enough for a pound of pasta and then some. Cook pasta according to package instructions. While the pasta’s cooking, dice up your veggies and prepare the chicken. If you’re quick, you should be able to finish all of that in the 10 minutes the pasta cooks.

Then, drain the pasta and set aside. Put that pan back on the stove and cook the bacon. Remove bacon from pan and drown brown the chicken in the bacon grease in batches. My chicken in the above picture is too crowded. You should cook yours in smaller batches. This is a case of do as I say and not as I do for best results. 😀

chicken, bacon, mushroom pasta

Then, saute the veggies in the same bacon grease until soft, 2-3 minutes. Lower the heat and add in 1/2 cup flour and make a roux, cooking for another 2-3 minutes.

Very slowly, add in the chicken stock and whisk until smooth, making sure to incorporate all the yummy brown bits from the bottom of the pan. Cook over medium-high heat until the sauce thickens, 4-5 minutes.

Remove from heat and add in 1/2 cup shredded Asiago or Parmesan cheese. Add bacon, pasta, and chicken back into the sauce. Stir to combine.

Top with more bacon and cheese if you’d like and bake right in that same pan for 10-15 minutes until the chicken is completely cooked.

chicken bacon mushroom pasta in the oven
Yield: 8

One Pot Chicken, Bacon, & Mushroom Pasta

chicken, bacon, mushroom pasta

One dish chicken, bacon, & mushroom pasta makes clean up a snap!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • bacon, at least 8 ounces, more if you like
  • 1 pound chicken (either leftover cooked chicken, or raw and cut into strips or pieces)
  • 1 onion, diced
  • 3-4+ cloves of garlic, minced
  • 8 oz mushrooms, sliced
  • 1/2 cup of flour
  • 32 ounces chicken stock
  • 1/2 cup shredded Asiago or Parmesan cheese
  • 1 tsp salt & pepper to taste
  • 1 pound short-cut pasta, cooked (penne, farfalle...)


  1. Cook pasta according to package instructions and set aside. While the pasta is cooking, prep the bacon by chopping into largish pieces. Also dice the onion, mince the garlic, and prepare your mushrooms. If you have picky eaters like I do, you may want to finely dice them. Otherwise, buy pre-sliced mushrooms and save yourself some work.
  2. In the SAME LARGE PAN that you cooked the noodles in, cook bacon until crisp. Then, remove bacon from pan. Leave enough bacon fat in the pan for browning the chicken, remove (and save) the rest - you'll need it
  3. Salt and pepper chicken (if using fresh) and brown in batches in the bacon fat, adding more fat as needed. Cooking in the high-sided pan will keep splatter to a minimum! This takes about 3-4 minutes.
  4. Make sure you have at least 1/4 cup of bacon fat remaining in the pan. Add butter if needed and sauté the onion and garlic and mushrooms in the bacon fat until softened, 2-3 minutes.
  5. Now, make a roux by adding the flour to the sautéed veg, cook about 1-2 minutes. Add salt & pepper to taste.
  6. Slowly add chicken stock, whisking smooth and making sure to scrape up all the browned bits from the bottom of the pan.
  7. Cook over med/med-high heat until it starts to thicken and then cook longer to thicken more. Add more liquid to thin out; don't make the sauce too thick, or the noodles will soak up all of the liquid and the casserole will be dry.
  8. Remove from heat and add cheeses.
  9. Finally, still using the same pot that contains the sauce, add in the cooked bacon, cooked chicken, and noodles. Add noodles a little bit at a time to make sure you don't wind up with too much noodle for the amount of sauce you have.
  10. Top it with any extra/reserved bacon (if you didn't eat it all while prepping the recipe) and/or more cheese
  11. Bake in a hot oven until done, 15-20 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 392Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 89mgSodium: 920mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 31g

Nutritional data is not always correct.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram tagging @simplifylivelove! I love to see your photos!

About Michelle Marine

Michelle Marine is the author of How to Raise Chickens for Meat, a long-time green-living enthusiast, and rural Iowa mom of four. She empowers families to grow and eat seasonal, local foods; to reduce their ecological footprint; and to come together through impactful travel.

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