This One-Pot Bacon Broccoli Pasta is ready in under 20 minutes. It’s a simple, flavorful meal to add to your weeknight rotation—perfect for fans of easy one-pan dinners.
ONE-POT BACON BROCCOLI PASTA
There are basically two kinds of bacon lovers: those who prefer it nearly burnt and those who like it barely cooked. Early on I once burned bacon while making breakfast for my in-laws and, to my surprise, they fought over the crisp pieces.
I prefer my bacon fully cooked but not charred. The issue with many bacon pasta dishes is that the bacon often cooks in the sauce, leaving it soggy and boiled rather than crisp. That’s why this recipe starts by frying the bacon until crisp, draining it, and using the same pan to finish the dish—so you get that smoky bacon flavor without limp pieces.
I developed and refined this recipe for my family until we agreed on this version. It’s quick, satisfying, and one of those comforting one-pot meals I love.
CAN I USE A DIFFERENT PASTA IN THIS RECIPE?
Yes. Use any small-shaped pasta such as penne, rigatoni, or farfalle. Short tubes or shapes that hold sauce work best.
CAN I ADD CHICKEN TO THIS RECIPE?
Absolutely. Stir in shredded rotisserie chicken at the end, or brown small cubes of chicken after you remove the bacon and before adding the liquids.
CAN I LIGHTEN UP THIS RECIPE?
This dish is already lighter than many creamy pastas because part of the cream is replaced with chicken broth. For a lighter version, substitute half-and-half for heavy cream, or use a lower-fat cream alternative.
OTHER ONE-PAN RECIPES:
- One-Pan Cheesy Chicken, Broccoli, and Rice
- One-Pan Mexican Chicken and Rice
- Easy Monterey Chicken Pasta
- One-Pan Chicken Fajita Rice
- One-Pot Sausage Broccoli Pasta
- Creamy Chicken Spaghetti
- One-Pan Chicken and Spinach Orzo
- One-Pan Chicken Tortilla Bake
One-Pot Bacon Broccoli Pasta
Christy Denney
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Ingredients
- 4 strips of bacon, cut into chunks
- 2 cloves garlic, minced
- 2 cups dry rigatoni pasta, (or other small shape like penne)
- 2 cups heavy cream
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon salt, (and pepper to taste)
- 1/4 teaspoon crushed red pepper
- 2 cups broccoli florets
- 1/4 cup grated Parmesan cheese, more for sprinkling on top
Instructions
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In a large saucepan, pot, or Dutch oven, cook the bacon until crispy. Transfer the bacon to paper towels to drain. Pour off excess fat, leaving about 1 tablespoon in the pot.
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Add the garlic to the pot and sauté about 30 seconds. Stir in the uncooked pasta, heavy cream, chicken broth, salt (and pepper), and crushed red pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook about 6 minutes, stirring occasionally and making sure the noodles remain submerged in liquid.
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Add the broccoli and cook another 5–7 minutes, until the broccoli is tender and the sauce has thickened slightly. It will start thin and reduce toward the end. Stir in the Parmesan and the reserved bacon.
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Serve immediately, topping each portion with extra Parmesan if desired.
Notes
