Creamy Garlic Parmesan Chicken Linguine Recipe – Easy Bacon Pasta Dinner

The sizzle of bacon in a hot skillet, the creamy aroma of garlic and parmesan swirling together—honestly, that’s what pulled me straight into the kitchen the first time I made this irresistible creamy garlic parmesan chicken linguine with crispy bacon. I was craving something comforting, but not the usual jarred sauce-and-pasta combo. You know those days when you want dinner to feel a little special without turning your kitchen upside down? That’s exactly how this recipe was born.

I remember stumbling upon the idea after a long workday, staring into my fridge and realizing I had chicken, parmesan, and some leftover bacon from breakfast (let’s face it, bacon makes everything better). Blending all those flavors into a creamy sauce seemed like a no-brainer. And let me tell you—after testing this creamy garlic parmesan chicken linguine with crispy bacon at least half a dozen times (my family never complains about pasta night), I can promise you it’s pure comfort food magic.

This isn’t just your average weeknight pasta. There’s something about the way the sauce hugs each strand of linguine, or how the crispy bacon bits add that salty crunch. If you’re a garlic lover like me, you’ll adore how the flavors blend. Plus, it’s a lifesaver for busy nights, picky eaters, or anyone who wants a bowl of cozy, creamy pasta without spending hours in the kitchen. Whether you’re cooking for your family, impressing friends, or just treating yourself after a long week, this creamy garlic parmesan chicken linguine with crispy bacon is the dinner you’ll want to make again and again.

Why You’ll Love This Creamy Garlic Parmesan Chicken Linguine with Crispy Bacon

After making this creamy garlic parmesan chicken linguine with crispy bacon for everything from lazy Sundays to quick Thursday night dinners, I can say without a doubt it’s a true crowd-pleaser. Here’s why you should try it tonight:

• Quick & Easy: You can get this on the table in about 35 minutes, start to finish. Perfect for when you want a homemade meal without the wait.
• Simple Ingredients: No fancy shopping required. Most of these are pantry and fridge staples—think pasta, chicken, bacon, and cheese. (You’ve probably got everything you need already!)
• Great for Any Occasion: Whether it’s a cozy family dinner, a casual get-together with friends, or something a little fancier for date night, this pasta fits the bill. I’ve even made it for potlucks, and it disappears fast.
• Crowd-Pleaser: Kids love the creamy sauce, adults swoon over the savory chicken and crispy bacon. It’s one of those recipes that makes everyone happy—trust me, I’ve tested it with some pretty picky eaters.
• Unbelievably Delicious: The creamy garlic parmesan sauce clings to every strand of linguine, while the crispy bacon adds a punch of flavor in every bite. Each forkful is rich, savory, and totally satisfying.

What really makes this creamy garlic parmesan chicken linguine with crispy bacon stand out is my go-to method for extra tender chicken (a quick sear and gentle simmer keeps it juicy) and the way the bacon gets sprinkled on at the end, so it stays perfectly crisp. Plus, blending the parmesan into the sauce—not just sprinkling it on top—means every bite is loaded with cheesy flavor.

If you’re looking for comfort food that’s easy, decadent, and guaranteed to impress, this is it. It’s the kind of dish that makes you want to linger at the table just a little longer, maybe even go back for seconds (or thirds—I won’t judge). Totally worth adding to your weeknight rotation or breaking out for a special occasion. Honestly, once you try it, you’ll understand why I keep going back to this creamy garlic parmesan chicken linguine with crispy bacon whenever I want something truly satisfying.

What Ingredients You Will Need

This creamy garlic parmesan chicken linguine with crispy bacon uses simple, familiar ingredients that come together for big, bold flavor. I love that you don’t need anything fancy—just good stuff you probably already have on hand. Here’s what you’ll need:

• Linguine – 12 oz (340g). You can use spaghetti or fettuccine in a pinch, but linguine’s flat shape really holds the sauce.
• Chicken Breast – 2 large (about 1 lb/450g), boneless and skinless. Slice thinly for faster, even cooking. Chicken thighs work too for extra juiciness.
• Bacon – 6 slices (about 150g), chopped. I use thick-cut for big, crispy bites. Turkey bacon is a lighter option.
• Olive Oil – 2 tablespoons (30ml). For sautéing the chicken and garlic. You can sub in avocado oil if you prefer.
• Butter – 2 tablespoons (28g), unsalted. Adds richness to the sauce. If you only have salted, just reduce extra salt later.
• Garlic – 5 cloves, minced. Don’t skimp—this is the backbone of the flavor.
• Heavy Cream – 1 cup (240ml). For that luscious, velvety texture. Half-and-half is okay for a lighter version, but the sauce won’t be as thick.
• Parmesan Cheese – 1 cup (90g), freshly grated. Pre-shredded works, but fresh is always best for melting. I’m partial to Parmigiano-Reggiano (splurge if you can—it makes a difference).
• Chicken Broth – 1/2 cup (120ml). Helps thin the sauce and adds savory depth.
• Salt & Black Pepper – To taste. I usually start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
• Red Pepper Flakes – 1/4 teaspoon (optional). For a little kick—I love how it brightens up the creaminess.
• Fresh Parsley – 2 tablespoons, chopped. For brightness and color at the end.

Ingredient Tips & Substitutions:

• If you’re gluten-free, swap the linguine for your favorite gluten-free pasta.
• Don’t eat pork? Use turkey bacon or leave it out entirely—the sauce is still amazing.
• For a lighter version, use half-and-half or even whole milk, but expect a thinner sauce.
• In a pinch, you can use rotisserie chicken—just chop and toss it in at the end to warm through.
• If you’re dairy-free, try coconut cream and a vegan parmesan. The taste will change, but it’ll still be creamy and delicious.

I’ve tried this with both fresh and dried pasta—fresh cooks faster, but dried is sturdier for leftovers. And honestly, use whatever parmesan you love! Just avoid the stuff in a green can if you can—it doesn’t melt the same and, well, trust me on this one.

Equipment Needed

You don’t need a lot of fancy gadgets for this creamy garlic parmesan chicken linguine with crispy bacon. Here’s what I always reach for:

• Large Pot: For boiling the linguine. Any sturdy stockpot or Dutch oven works. If you’re a pasta fanatic, investing in a big, heavy-bottomed pot is totally worth it—it heats evenly and prevents sticking.
• Large Skillet or Sauté Pan: For cooking the bacon, chicken, and sauce. I prefer a nonstick or stainless steel pan (12-inch is ideal).
• Slotted Spoon or Tongs: For flipping chicken and scooping out bacon.
• Colander: To drain the pasta. If you don’t have one, a pasta fork and careful tilting will do the trick.
• Sharp Knife & Cutting Board: For slicing chicken and chopping bacon or parsley. Keep your knives sharp—it makes the job safer and faster!
• Wooden Spoon or Silicone Spatula: For stirring the sauce and scraping up those flavorful browned bits.
• Measuring Cups & Spoons: Especially important for getting the cream and parmesan just right.
• Box Grater: For freshly grating parmesan. Pre-shredded is okay, but fresh melts better and tastes brighter.

If you don’t have a large enough pan, you can split the sauce between two smaller ones. And for budget options, I’ve used thrift-store pans and dollar-store graters—work just fine if you treat them well (just dry everything thoroughly to prevent rust).

How to Make Creamy Garlic Parmesan Chicken Linguine with Crispy Bacon

1. Cook the Linguine.
   
   Bring a large pot of salted water to a boil. Add 12 oz (340g) of linguine and cook according to package directions (usually 9-11 minutes) until al dente. Reserve 1/2 cup (120ml) of pasta water before draining. Set aside.
   
   Tip: The pasta water is liquid gold—don’t skip saving it! It helps loosen the sauce if needed.
2. Cook the Bacon.
   
   While the pasta cooks, heat a large skillet over medium heat. Add 6 chopped slices (about 150g) of bacon. Fry until crispy, 6-8 minutes, stirring occasionally. Remove with a slotted spoon to a paper-towel-lined plate.
   
   Note: Leave about 1 tablespoon of bacon fat in the pan for extra flavor—drain the rest.
3. Cook the Chicken.
   
   Season 2 large chicken breasts (about 1 lb/450g) with salt and pepper. In the same skillet, add 1 tablespoon olive oil (if needed) and the chicken. Sear 2-3 minutes per side over medium-high heat until golden and just cooked through (internal temp 165°F/74°C). Remove to a plate and let rest 2 minutes, then slice thinly.
   
   Troubleshooting: If chicken sticks, don’t force it—wait another minute until it naturally releases.
4. Make the Creamy Garlic Parmesan Sauce.
   
   Lower heat to medium. Add 2 tablespoons (28g) butter and 5 minced garlic cloves to the skillet. Sauté for 1 minute until fragrant—don’t let it brown!
   
   Stir in 1 cup (240ml) heavy cream and 1/2 cup (120ml) chicken broth. Bring to a gentle simmer, scraping up browned bits.
   
   Add 1 cup (90g) freshly grated parmesan cheese and 1/4 teaspoon red pepper flakes (optional). Stir until cheese melts and sauce is smooth, 2-3 minutes.
   
   If sauce seems thin, let it simmer 2-3 minutes more. If too thick, splash in a bit of reserved pasta water.
5. Toss Pasta and Finish.
   
   Add drained linguine, sliced chicken, and half the crispy bacon to the skillet. Toss to coat everything in that creamy sauce. If needed, add reserved pasta water a tablespoon at a time until you get a silky, glossy finish.
   
   Taste and adjust salt and pepper as needed.
6. Serve.
   
   Plate the pasta, sprinkle with remaining bacon and plenty of chopped parsley. Add extra parmesan if you’re a cheese lover like me.
   
   Sensory cue: The sauce should be creamy, not runny; the bacon should stay crisp; and each bite should be packed with flavor.

Personal tip: For ultra-creamy results, don’t rush the sauce—let it gently simmer so the cheese melts slowly. And always taste before serving—the difference a pinch of salt or squeeze of lemon makes is amazing.

Cooking Tips & Techniques

After making this creamy garlic parmesan chicken linguine with crispy bacon more times than I can count, here are the little tricks I swear by:

• Parmesan Matters: Always grate parmesan fresh if you can. Pre-shredded has anti-caking agents that keep it from melting smoothly—you want that dreamy, velvety sauce.
• Don’t Overcrowd the Pan: When browning chicken, give each piece space. If they’re too close, they steam instead of sear. If needed, cook in batches.
• Control The Heat: Garlic burns quickly (and turns bitter). Sauté it just until fragrant, then add cream right away.
• Save That Bacon Fat: Leaving a little in the pan adds tons of flavor to the sauce. If you’re watching calories, drain more—but honestly, it’s worth it for flavor.
• Use Pasta Water Wisely: It’s starchy and helps the sauce cling to the linguine without getting gloopy. Add a splash at a time until the texture is just right.
• Add Bacon Last: For max crunch, sprinkle bacon on top just before serving. If you mix it all in, it can soften up (still tasty, but you’ll miss that crispy bite).
• Watch the Sauce Thickness: Cream sauce thickens as it cools. If it looks a little thin in the pan, that’s perfect—it’ll set up nicely once tossed with the pasta.

One time, I got distracted (story of my life) and let the sauce boil—bad move! The cream separated, and the cheese went stringy. Lesson learned: gentle simmer only. If you’re multitasking, keep everything prepped ahead of time so you’re not scrambling to chop while the garlic’s burning.

Lastly, always taste before serving. A squeeze of lemon, a pinch more salt, or an extra grind of pepper can take your creamy garlic parmesan chicken linguine with crispy bacon from good to unforgettable. Trust your taste buds—you’ve got this!

Variations & Adaptations

One of the best things about this creamy garlic parmesan chicken linguine with crispy bacon is how flexible it is. Here are some of my favorite tweaks and swaps:

• Vegetarian Option: Skip the chicken and bacon, and add sautéed mushrooms or roasted broccoli instead. You can boost the umami with a splash of soy sauce or a sprinkle of nutritional yeast.
• Low-Carb Variation: Use spiralized zucchini noodles (“zoodles”) or shirataki noodles in place of linguine. The sauce pairs beautifully with both—just skip the pasta boiling step and sauté the zoodles briefly so they don’t get soggy.
• Spicy Kick: Stir in more red pepper flakes or a dash of hot sauce. I’ve added a pinch of smoked paprika for a subtle warmth—totally delicious!
• Gluten-Free: Swap linguine for your favorite gluten-free pasta. Brown rice or chickpea pasta works great, but watch the cooking time since they can get mushy fast.
• Dairy-Free: Replace the cream with canned coconut milk and use a vegan parmesan or nutritional yeast. The flavor changes, but it’s still rich and satisfying.
• Herby Twist: Add a handful of fresh basil or thyme to the sauce for a brighter, more summery vibe.
• Extra Veggies: Sometimes I toss in baby spinach, sun-dried tomatoes, or peas in the last few minutes for color and texture.

Personally, my go-to variation is swapping half the cream for low-sodium chicken broth and stirring in roasted broccoli florets. It’s a little lighter but still so creamy and comforting. Don’t be afraid to make this creamy garlic parmesan chicken linguine with crispy bacon your own—whatever you’re craving, it’s super easy to customize!

Serving & Storage Suggestions

This creamy garlic parmesan chicken linguine with crispy bacon is best served hot, straight from the skillet. I love piling it into big, shallow bowls and finishing with extra parmesan and a sprinkle of parsley. It looks gorgeous and feels just a little bit fancy—even if you’re in your sweatpants.

• Serving Suggestions: Pair with a simple green salad or garlicky roasted veggies. A glass of crisp white wine (like Pinot Grigio) or sparkling water with lemon is perfect alongside. If you want to go all out, serve with warm, crusty bread to soak up every drop of sauce.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of milk or chicken broth when reheating to loosen it up.
• Freezing: This dish is best fresh, but you can freeze it. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat gently on the stove with a little extra cream or broth stirred in.
• Reheating: Warm gently on the stovetop over low heat, adding liquid as needed. Microwave works in a pinch, but stir halfway through to avoid dry spots.
• Flavor Note: The garlic and parmesan flavors deepen after a day—leftover creamy garlic parmesan chicken linguine with crispy bacon is seriously good for lunch!

Nutritional Information & Benefits

Estimated per serving (based on 4 servings):

• Calories: ~690
• Protein: 38g
• Carbohydrates: 56g
• Fat: 33g
• Fiber: 3g
• Sugar: 3g

Health Benefits: Chicken provides lean protein to keep you full, while parmesan adds calcium and flavor with less cheese than many creamy recipes. Garlic has immune-boosting properties, and using fresh herbs adds antioxidants.

This recipe can be adapted for lower-carb or gluten-free diets as noted above. If you have a dairy allergy, swap the cream and cheese for suitable alternatives. The recipe does contain dairy and gluten as written. Personally, I find this dish satisfying enough that a moderate serving keeps me full for hours—great for busy days!

Conclusion

If you’re looking for a dinner that checks all the boxes—easy, comforting, and downright delicious—this creamy garlic parmesan chicken linguine with crispy bacon is the answer. It’s the kind of meal you’ll want to put on repeat, whether you’re feeding a hungry family or just yourself (leftovers are a treat!).

Don’t be afraid to adapt this recipe to your taste—swap in different veggies, adjust the heat, or use what you have on hand. That’s the beauty of home cooking. Honestly, I come back to this pasta again and again because it always hits the spot—especially after a long day when only comfort food will do.

Give it a try, then let me know in the comments how you made it your own! If you loved it, share with friends or save to your favorite Pinterest board. Here’s to more cozy, satisfying dinners (with plenty of creamy sauce and crispy bacon) in your future!

Frequently Asked Questions

Can I make creamy garlic parmesan chicken linguine with crispy bacon ahead of time?

Yes! You can prepare the sauce and chicken a day in advance. Store separately from the cooked pasta, then reheat gently and toss together just before serving for best texture.

What can I use instead of heavy cream?

You can substitute half-and-half or whole milk for a lighter sauce, though it will be less thick. For a dairy-free option, use canned coconut milk—but expect a slight flavor change.

How do I prevent the sauce from turning grainy?

Always use freshly grated parmesan and add it off the heat or over very low heat. Avoid boiling the sauce after adding cheese, which can cause it to separate.

Is this recipe gluten-free?

As written, it uses regular linguine, but you can easily make it gluten-free by swapping in your favorite gluten-free pasta. The sauce itself contains no gluten.

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Just shred or chop the rotisserie chicken and add it to the sauce in the last few minutes to warm through. It’s a great shortcut for busy nights.

Print