You catch the smell through the steam vent and suddenly you are starving. It kinda sneaks up on ya, this delicious bacon and cream cheese aroma drifting out just as the pressure build finishes. You remember how quick and easy this meal is to throw together and you just can9t wait to eat it.
That creaminess mixed with those tender chicken pieces and crispy bacon bits gets your mouth watering real good. You notice your attention drifting away from whatever you were doin and all you can think about is digging in.
This one hits all the right spots and it9s so fast 2D perfect when you want something comforting but don9t wanna spend forever slaving over the stove.
Getting this done in the pressure cooker saves you a ton of time. Plus, the way it blends those flavors deep in there while the pressure9s working makes the whole dish taste like it9s been slow simmering for hours. You remember thinking you gotta tell your friends about this recipe since it9s perfect for day-to-day dinners.
The Real Reasons You Will Love This Method
- Pressure cooker cuts down cooking time big time so you get dinner hot and ready faster than usual.
- The sealing ring keeps flavors locked in and lets all those spices and cream cheese blend perfectly without you watchin.
- The quick release lets you get to your meal without waiting forever once the cooking's done.
- Using natural release after cooking locks in moisture makin chicken super tender and juicy every time.
- One pot cooking means fewer dishes and less cleanup which you always gotta love.
The Complete Shopping Rundown
Here9s what you gotta grab for this creamy chicken bacon pasta. First off, 6 slices of lean bacon. That bacon is gonna bring that crispy, salty bite everyone loves. Then, 16 ounces of uncooked pasta, spaghetti or linguini, works just perfect for soakin up that sauce.
You want a pound of chicken breast, cut into nice chunks or strips so it cooks evenly. Grab fresh garlic too, about 3 large cloves minced, or a tablespoon if you wanna keep it simple. For herbs, a teaspoon of dry marjoram or oregano brings that subtle earthiness.
Don9t forget fresh parsley, about a quarter cup chopped 2D adds a pop of green and fresh flavor. Season it all with half a teaspoon of salt and black pepper each plus a teaspoon of paprika for that smoky warmth. Cream cheese (4 ounces) is key to get that creamy texture going strong.
Then you9ll add half a cup of shredded or grated parmesan cheese for that cheesy richness and a full cup of heavy cream to make everything smooth and luscious. Last up, reserve three quarters cup of pasta cooking water when you drain the pasta 2D you9ll add it in to thin the sauce just right.
How It All Comes Together Step by Step
Step one, cook your bacon in a big skillet over medium heat until it9s nice and crispy. Lay it on paper towels so it drains and once cooled, chop into bite-sized pieces. You9re gonna love those crispy bacon bits later.
Next, right in the same skillet, toss in your chicken chunks. Cook over medium-high heat until they get browned and all the way cooked 2D takes about 6 to 8 minutes. You notice the aroma changing as the chicken cooks through.
Then it9s garlic and herbs time. Add the minced garlic, marjoram or oregano, paprika, salt, and black pepper right to the chicken. Stir everything together and cook that just a minute or two until it smells really fragrant.
While all that9s happening, cook your pasta according to the package instructions till it9s al dente. Don9t forget to save one cup of that pasta water before draining, you9ll use it to loosen the sauce.
Turn your heat down to low and add the cream cheese right to the chicken mixture. Stir it until it fully melts and blends in with the spices and chicken. If the sauce feels thick, splash in a bit of that reserved pasta water to get it smooth and creamy.
Finally, toss the drained pasta right into the skillet. Stir and mix all together so the pasta gets coated with that creamy chicken gravy good. Add parsley and the crispy bacon, give one last mix then serve it up hot and fresh. Heck, garnish with extra parsley if you9re feelin fancy.
Smart Shortcuts for Busy Days
If you9re short on time, grab pre-cooked rotisserie chicken instead of raw chicken. Just add it after cooking the bacon with garlic and spices, so you get all the flavors but save on cooking time.
You can switch up the bacon by using pre-cooked bacon bits 2D just sprinkle 9em on at the end to keep that crispiness without extra effort. Also, buy pre-minced garlic in a jar or paste stuff so no chopping needed when you9re crunched for time.
Your First Taste After the Wait
When you finally dig in, that creamy, cheesy sauce wraps every forkful like a cozy blanket. You sense the salty hits from the bacon and the gentle bite from the paprika and herbs. Each bite hits different, kinda rich but super comforting.
That chicken tastes tender and juicy, soaking up all the flavors it cooked with inside the sealed pressure cooker. The pasta holds onto that sauce so good you wanna finish every single strand. You remember how this meal came together so quick but tastes like a slow-cooked treat.
Every mouthful feels warm and hearty making you feel totally satisfied. The parsley adds a fresh burst that keeps it from being too heavy. You find yourself already planning the next time you9re gonna make this one again.
How to Store This for Later
Got leftovers? Cool. You can toss this pasta into an airtight container and stash it in the fridge for up to 3 days. Just reheat gently on the stove or microwave with a splash of cream or milk, so it doesn9t dry out.
For longer keeping, this pasta freezes okay but the texture of cream cheese changes a bit after thawing. Freeze in portions, wrapped tight in freezer-safe containers and use within 2 months for best flavor. Thaw overnight in the fridge before warming up.
If you got a vacuum sealer, zap it before freezing to keep it fresher longer. Also, you can keep cooked chicken and bacon stored separately from pasta and sauce if you want to mix fresh each time.
Never store this dish without cooling it to room temp first or you risk condensation making it soggy. Also, avoid reheating multiple times since those cream ingredients don9t love too much heat over and over.
What People Always Ask Me
- Can I use other pasta types? Totally, penne or fusilli work real good here. Just watch the cooking time since some shapes absorb more water.
- What if I don9t have cream cheese? You can substitute with mascarpone or even a good quality cream cheese spread but the texture might be slightly different.
- Can I skip the bacon? Sure thing. You9ll miss out on some crunch and saltiness but the chicken and creamy sauce still carry the dish well.
- How to prevent chicken from drying out? Keep that sealing ring fresh and don9t overcook 2D natural release really helps keep the juice locked inside.
- Is it okay to do a quick release? Yeah quick release works, just be careful cause hot steam comes out fast. I prefer natural release to keep flavors sealed but both work depending on your schedule.
- Can I double the recipe? You can but your pressure cooker size matters. Don9t fill it more than two-thirds full to keep safety and good pressure building.
Creamy Chicken Bacon Pasta (quick & easy)
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 6 slices bacon lean
- 16 ounces pasta uncooked, spaghetti or linguini
- 1 pound chicken breast cut into strips or chunks
- 1 tablespoon garlic minced (about 3 large cloves)
- 1 teaspoon marjoram or oregano dry
- 0.25 cup parsley fresh, 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 when draining pasta
Instructions
Instructions
- Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and chop.
- Add chicken to the bacon fat in skillet. Cook over medium-high heat until browned and cooked through, about 6-8 minutes.
- Add garlic, marjoram or oregano, paprika, salt, and black pepper. Stir and cook for 1-2 minutes until fragrant.
- Cook pasta according to package directions. Reserve ¾ cup pasta water before draining.
- Reduce heat to low. Add cream cheese to chicken mixture and stir until fully melted and smooth.
- Add parmesan cheese, heavy cream, and reserved pasta water to the skillet. Stir to combine.
- Add drained pasta into skillet. Stir to coat with creamy sauce.
- Add chopped parsley and crispy bacon. Stir again. Serve hot garnished with extra parsley if desired.
