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  • Our new weeknight favorite!

    “So easy to make, full of flavor, and perfect for busy evenings. This recipe has already earned a permanent spot in our dinner rotation!”
    – Samantha R.

  • Our new weeknight favorite!

    “So easy to make, full of flavor, and perfect for busy evenings. This recipe has already earned a permanent spot in our dinner rotation!”
    – Samantha R.
  • “Absolutely delicious! The instructions were easy to follow, and the finished dish looked just like the photos. Five stars!”
    – Lauren F.
  • “This was incredible!! I made it exactly as written and it turned out perfect. Will definitely be making this again!”
    – Rachel J.
  • “I made this for a family get-together and everyone wanted the recipe before the night was over. A keeper for sure!”
    – Emily W.
  • “I served this for dinner last night, and not a single bite was left. Even my picky eaters went back for seconds!”
    – Hannah P.

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A Few Helpful Tips

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  • Tip Number Two: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.
  • Tip Number Three: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.

Recipe Tips for Success

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  • Tip Number Two: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.
  • Tip Number Three: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.

Recipe Tips for Success

  • Tip Number One: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.
  • Tip Number Two: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.
  • Tip Number Three: Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.

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Ingredients You’ll Need

  • Chicken – Chicken breast is what I recommend for this recipe, but feel free to use boneless, skinless chicken thighs if you prefer!
  • Pasta – I used gluten-free fettuccine, but any long pasta shape will work just as well.
  • Bacon – Thick-cut bacon adds the best flavor and texture, but regular bacon works too. Cook until crispy, then crumble before adding it to the sauce.
  • Garlic – Be sure to use freshly minced garlic in this recipe for the best flavor.
  • Heavy Cream – Heavy cream creates a rich, silky sauce. I don’t recommend substituting milk, as the sauce won’t be as creamy.
  • Parmesan – Freshly grated Parmesan melts smoothly into the sauce and gives it the best flavor. Avoid the pre-shredded kind if possible, as it doesn’t melt quite as well.

Ingredients You’ll Need

  • Chicken – Chicken breast is what I recommend for this recipe, but feel free to use boneless, skinless chicken thighs if you prefer!
  • Pasta – I used gluten-free fettuccine, but any long pasta shape will work just as well.
  • Bacon – Thick-cut bacon adds the best flavor and texture, but regular bacon works too. Cook until crispy, then crumble before adding it to the sauce.
  • Garlic – Be sure to use freshly minced garlic in this recipe for the best flavor.
  • Heavy Cream – Heavy cream creates a rich, silky sauce. I don’t recommend substituting milk, as the sauce won’t be as creamy.
  • Parmesan – Freshly grated Parmesan melts smoothly into the sauce and gives it the best flavor. Avoid the pre-shredded kind if possible, as it doesn’t melt quite as well.

Ingredients You’ll Need

  • Chicken – Chicken breast is what I recommend for this recipe, but feel free to use boneless, skinless chicken thighs if you prefer!
  • Pasta – I used gluten-free fettuccine, but any long pasta shape will work just as well.
  • Bacon – Thick-cut bacon adds the best flavor and texture, but regular bacon works too. Cook until crispy, then crumble before adding it to the sauce.
  • Garlic – Be sure to use freshly minced garlic in this recipe for the best flavor.
  • Heavy Cream – Heavy cream creates a rich, silky sauce. I don’t recommend substituting milk, as the sauce won’t be as creamy.
  • Parmesan – Freshly grated Parmesan melts smoothly into the sauce and gives it the best flavor. Avoid the pre-shredded kind if possible, as it doesn’t melt quite as well.

How to Make

Easy Chicken & Bacon Pasta

  1. Fry the bacon. Cook until crisp, then transfer to a plate. Once cool enough to handle, crumble into bite-sized pieces.
  2. Cook the chicken. Season the chicken and sauté until golden and cooked through, then transfer to a plate.
  3. Boil the pasta. Cook the pasta according to the package directions until al dente, reserving a little pasta water before draining.
  4. Make the sauce. Sauté the garlic, then stir in the heavy cream and freshly grated Parmesan until smooth and creamy.
  5. Combine everything. Add the pasta, chicken, and bacon to the sauce and toss until evenly coated. Add a splash of pasta water if needed.

How to Make Chicken & Bacon Pasta

  1. Fry the bacon. Cook until crisp, then transfer to a plate. Once cool enough to handle, crumble into bite-sized pieces.
  2. Cook the chicken. Season the chicken and sauté until golden and cooked through, then transfer to a plate.
  3. Boil the pasta. Cook the pasta according to the package directions until al dente, reserving a little pasta water before draining.
  4. Make the sauce. Sauté the garlic, then stir in the heavy cream and freshly grated Parmesan until smooth and creamy.
  5. Combine everything. Add the pasta, chicken, and bacon to the sauce and toss until evenly coated. Add a splash of pasta water if needed.

How to Make Chicken & Bacon Pasta

  1. Fry the bacon. Cook until crisp, then transfer to a plate. Once cool enough to handle, crumble into bite-sized pieces.
  2. Cook the chicken. Season the chicken and sauté until golden and cooked through, then transfer to a plate.
  3. Boil the pasta. Cook the pasta according to the package directions until al dente, reserving a little pasta water before draining.
  4. Make the sauce. Sauté the garlic, then stir in the heavy cream and freshly grated Parmesan until smooth and creamy.
  5. Combine everything. Add the pasta, chicken, and bacon to the sauce and toss until evenly coated. Add a splash of pasta water if needed.

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Possible Substitutions

  • Chicken: Use boneless, skinless chicken thighs instead of chicken breast for a richer flavor and juicier texture.
  • Pasta: Any long pasta shape works well, including fettuccine, linguine, spaghetti, or bucatini. Regular pasta can be used if you don’t need the recipe to be gluten-free.
  • Bacon: Regular bacon works just as well as thick-cut bacon. Pancetta is another delicious option for a more traditional flavor.
  • Heavy Cream: For a lighter sauce, you can substitute half-and-half, though the sauce won’t be quite as rich and creamy.
  • Parmesan: Pecorino Romano or Asiago are great alternatives to Parmesan. For the smoothest sauce, grate the cheese fresh instead of using pre-shredded cheese.

Possible Substitutions

  • Chicken: Use boneless, skinless chicken thighs instead of chicken breast for a richer flavor and juicier texture.
  • Pasta: Any long pasta shape works well, including fettuccine, linguine, spaghetti, or bucatini. Regular pasta can be used if you don’t need the recipe to be gluten-free.
  • Bacon: Regular bacon works just as well as thick-cut bacon. Pancetta is another delicious option for a more traditional flavor.
  • Heavy Cream: For a lighter sauce, you can substitute half-and-half, though the sauce won’t be quite as rich and creamy.
  • Parmesan: Pecorino Romano or Asiago are great alternatives to Parmesan. For the smoothest sauce, always grate the cheese fresh instead of using pre-shredded cheese.

Possible Substitutions

  • Chicken: Use boneless, skinless chicken thighs instead of chicken breast for a richer flavor and juicier texture.
  • Pasta: Any long pasta shape works well, including fettuccine, linguine, spaghetti, or bucatini. Regular pasta can be used if you don’t need the recipe to be gluten-free.
  • Bacon: Regular bacon works just as well as thick-cut bacon. Pancetta is another delicious option for a more traditional flavor.
  • Heavy Cream: For a lighter sauce, you can substitute half-and-half, though the sauce won’t be quite as rich and creamy.
  • Parmesan: Pecorino Romano or Asiago are great alternatives to Parmesan. For the smoothest sauce, always grate the cheese fresh instead of using pre-shredded cheese.

Easily change the icon and add some text you’d like to draw attention to. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.

Easily change the icon and add some text you’d like to draw attention to. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut eget sapien vel dolor efficitur porttitor ullamcorper in sapien. Phasellus id sapien tellus. Cras maximus imperdiet massa sit amet hendrerit.

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Nutrition Facts

Per Serving

Serving Size

1/2 cup

Calories

368 kcal

Protein

18g

Fat

10g

Saturated Fat

6g

Carbohydrates

31g

Sugar

8g

Fiber

4g

Cholesterol

65mg

Sodium

250mg

Nutrition Information

Per Serving

Serving Size

1/2 cup

Calories

368 kcal

Protein

18g

Fat

10g

Saturated Fat

6g

Carbohydrates

31g

Sugar

8g

Fiber

4g

Cholesterol

65mg

Sodium

250mg

Nutrition Facts

Serving Size: 1/2 cup

Calories

368 kcal

Protein

18g

Total Fat

10g

Sat. Fat

6g

Carbs

31g

Sugar

8g

Fiber

4g

Sodium

250mg

Nutrition Facts

Serving Size

1/2 cup

Carbohydrates

31g

Calories

368 kcal

Sugar

8g

Protein

18g

Fiber

4g

Fat

10g

Cholesterol

65mg

Saturated Fat

6g

Sodium

250mg

Dietary Label Key

A quick reference for the dietary labels used throughout our recipes.

Dietary Label Key

A quick reference for the dietary labels used throughout our recipes.

Dietary Label Key

A quick reference for the dietary labels used throughout our recipes.

Grocery List

  • Eggs
  • Whole milk
  • Bread
  • Cheddar cheese
  • Cottage cheese
  • Chicken breasts
  • Ground beef
  • Zucchini
  • Tomatoes
  • Onions
  • Garlic
  • Avocado
  • Cucumber
  • Spinach
  • Bananas
  • Apples
  • Blackberries
  • Peaches
  • Lemons
  • Limes
  • Clementines

Make Ahead & Storage

Make Ahead

Prepare the dough up to 24 hours in advance and store it tightly covered in the refrigerator. When you’re ready to bake, let it sit at room temperature for 20–30 minutes if needed before continuing with the recipe.

Fridge Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, oven, or on the stovetop until warmed through for the best texture.

Freezer Storage

Freeze cooled leftovers in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator, then reheat until hot before serving.

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Did you make this recipe?

If you tried this recipe, be sure to rate it and leave a comment below! Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!

Did you make this recipe?

If you tried this recipe, be sure to rate it and leave a comment below! Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!

Did you make this recipe?

If you tried this recipe, be sure to rate it and leave a comment below! Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!

Did you make this recipe?

If you tried this recipe, be sure to rate it and leave a comment below! Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!

Pesto Burrata Pasta with Toasted Pine Nuts

5 from 1 vote
This creamy pesto pasta sauce is delicious and easy to make. Tossed with hot pasta and topped with burrata, it makes an elevated and super-indulgent version of pasta pesto.
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Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings

Ingredients

For the Pasta:

  • 12 ounces pasta bucatini recommended
  • 2 medium zucchini sliced into half-moons
  • 2 large balls burrata cheese
  • Zest of one lemon
  • 1/2 cup pine nuts

For the Pesto:

  • 3 cups packed baby spinach
  • 1 1/2 cups packed fresh basil leaves
  • 3/4 cup roasted pumpkin seeds
  • 2 small cloves garlic peeled
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice from about 1/2 lemon
  • 3/4 teaspoon kosher salt
  • Freshly ground black pepper

Instructions

  • Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. 3 minutes before the pasta is cooked, add the zucchini and cook until tender. Reserve 1 cup pasta water. Drain the pasta and zucchini and return them to the pot.
  • While the pasta cooks, make the pesto. To a food processor, tall glass for an immersion blender, or blender, add the spinach, basil, pumpkin seeds, garlic, olive oil, lemon juice, salt, and pepper. Process in short bursts, blending until just smooth. Do not over-blend to avoid bitterness. Taste and season with more salt, if desired.
  • Pour the pesto over the cooked pasta and zucchini and toss until well combined. Add 1-2 tablespoons of pasta water, if needed, to thin the sauce.
  • Divide the pasta into four shallow bowls. Tear the burrata balls in half and place one half, creamy-side up, in the center of each bowl. Drizzle with olive oil and serve immediately.

Notes

  • Pesto – Basil and extra virgin olive oil can become bitter if over-processed/blended so be cautious when blending. This is easier to avoid with a food processor or immersion blender. If you do get some bitterness (can also happen with older basil), add a touch of honey for balance.
  • Burrata –  BelGiosio brand is recommended.
  • Storage – Stores great in the fridge for up to 3 days (save a little pasta water to thin the sauce, if needed), or freeze for up to 3 months. If freezing, it’s best to add fresh burrata later when reheating.

Love this recipe?

Save, share, or send this recipe to someone who will enjoy it too.

Love this recipe?

Save, share, or send this recipe to someone who will enjoy it too.

Love this recipe?

Save, share, or send this recipe to someone who will enjoy it too.

Frequently Asked Questions

Yes! You can prepare it in advance and store it in the refrigerator until you’re ready to serve. See the storage tips below for the best results.

You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently if needed.

In most cases, yes. Let everything cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.

Absolutely! There are a few easy substitutions depending on what you have on hand. Check the substitutions section above for suggestions.

Pair it with your favorite side dishes, a fresh salad, roasted vegetables, or warm bread for a complete meal. It also works well as part of a larger spread.

Frequently Asked Questions

Yes! You can prepare it in advance and store it in the refrigerator until you’re ready to serve. See the storage tips below for the best results.

You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently if needed.

In most cases, yes. Let everything cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.

Absolutely! There are a few easy substitutions depending on what you have on hand. Check the substitutions section above for suggestions.

Pair it with your favorite side dishes, a fresh salad, roasted vegetables, or warm bread for a complete meal. It also works well as part of a larger spread.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! You can prepare it in advance and store it in the refrigerator until you’re ready to serve. See the storage tips below for the best results.

How should I store leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently if needed.

Can I freeze this recipe?
In most cases, yes. Let everything cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.

Can I substitute any of the ingredients?
Absolutely! There are a few easy substitutions depending on what you have on hand. Check the substitutions section above for suggestions.

What should I serve with this recipe?
Pair it with your favorite side dishes, a fresh salad, roasted vegetables, or warm bread for a complete meal. It also works well as part of a larger spread.

Frequently Asked Questions

Can I make this recipe ahead of time?
Yes! You can prepare it in advance and store it in the refrigerator until you’re ready to serve. See the storage tips below for the best results.

How should I store leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently if needed.

Can I freeze this recipe?
In most cases, yes. Let everything cool completely before transferring to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator.

Can I substitute any of the ingredients?
Absolutely! There are a few easy substitutions depending on what you have on hand. Check the substitutions section above for suggestions.

What should I serve with this recipe?
Pair it with your favorite side dishes, a fresh salad, roasted vegetables, or warm bread for a complete meal. It also works well as part of a larger spread.