Pasta with Ricotta, Bacon, Mushroom Sauce!

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Pasta with Ricotta, Bacon, Mushroom Sauce is creamy, rich, decadent, comforting, and downright delicious!  And it really could not be an easier dinner.  After just a bit of prep, it comes together so quickly on the stove. 

You get the creaminess from the ricotta that is infused with a fantastic garlic backdrop.  The mushrooms give a meaty and earthy bite.  Then the bacon adds smokey and salty highlights.  For a bit of color and texture, I also added Soy beans – or shelled edamame!  My family all hate peas, so this was the perfect fresh substitute. 

Quick Stovetop Dinners

Having some quick stovetop dinners on your go-to list can be a lifesaver for busy families.  I love to have different types too, so some rice, pasta, quinoa, veggie, or just fillings for tacos or sandwiches.  Here are some of my family’s favorite Easy Stovetop Dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the sauce and mixing in the pasta. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning. 

And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD STEPS FOR YOUR PASTA WITH RICOTTA, BACON, & MUSHROOMS

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below) 

To prep for this you simply need to dice the bacon.  If you need to, mince the garlic and slice the mushrooms.  Also, make sure that your shelled edamame are thawed if needed.

That’s it!  

Can I replace the edamame?

Of course.  The edamame (soy beans) add more protein to this recipe if you are planning to make it the main dish.  However, if you want to make it a side or add in chicken or other protein, you can add any veggies you like!  Peas are great in this, or diced carrots, zucchini, spinach, kale, broccoli, or sweet peppers.

Can I use turkey bacon or pancetta?

Of course, however, you may not get the amount of fat as you would with bacon for cooking the mushrooms.  If you use turkey bacon, you are likely to get no fat rendering, so just add in olive oil for the mushrooms.  Pancetta will render some fat, but supplement as needed.

COOK YOUR PASTA WITH RICOTTA, BACON, & MUSHROOMS

While the pasta cooks, preheat a large skillet or frying pan on medium heat. Add the diced bacon. Separate the pieces into a single layer using a spatula. Let the fat render and the bacon start to crisp – about 10 minutes.

To the bacon, add the mushroom slices and spread out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the edamame beans and garlic to the mushrooms and stir to combine.

Mushroom slices and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

Turn the heat to the lowest setting and add the half and half to deglaze the pan and scrape up any of the browned bits. Then add the ricotta cheese, dried oregano, salt, and pepper. Mix to combine the sauce. Add the pasta to the sauce (or sauce to the pasta) and toss to combine. Add in 1/4 of the reserved pasta water to the pasta and toss again. Transfer to a serving platter or plates and garnish with fresh parsley.

Cream, mushrooms, edamame, and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

Spatula mixing Ricotta, Bacon, Mushroom Sauce in pan on stove. It's creamy, rich, decadent, comforting, and downright delicious!Pasta added to pan with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!

What to serve with this Pasta?

This pasta is really the star, so you can go very simple with any added protein.  I like to add a very simple grilled, seared, or roasted Mediterranean Chicken breast.  You can also serve sauteed or grilled shrimp.  Or how about these amazing Healthy Meatballs with Zucchini!!

Can you make this entirely ahead?  Can you freeze it?

Yes, you can make this entire dish ahead, mix the sauce with the pasta, and then warm up up to 5 days later.  To warm it, you may want to add a touch of half and half or milk to loosen it up.  Then warm it on the stove in a covered pot on low heat, stirring often to ensure it doesn’t brown.  Or you can reheat it in the oven covered at 350 F degrees for 20 minutes or until warmed in the center.  Or you can reheat it in the microwave.

You can freeze the entire dish, though it may get mushy upon reheating.  Rather, I would freeze just the sauce and after thawing, mixing it with fresh pasta and warming it all up as mentioned above.  

ENJOY!  😍 Carrie

Pasta with Ricotta, Bacon, Mushroom Sauce on a plate with fork and pan in background. It's creamy, rich, decadent, comforting, and downright delicious! Finally, shelled edamame for a bit of color and texture!
Pasta with Ricotta, Bacon, Mushroom Sauce on a plate with fork and pan in background. It's creamy, rich, decadent, comforting, and downright delicious! Finally, shelled edamame for a bit of color and texture!
5 from 1 vote
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Pasta with Ricotta, Bacon, Mushroom Sauce

Pasta with Ricotta, Bacon, Mushroom Sauce is creamy, rich, decadent, comforting, and downright delicious!  And it really could not be an easier 30-minute dinner.  You get the creaminess from the ricotta with a fantastic garlic backdrop.  The mushrooms give a meaty and earthy bite.  Then the bacon adds smokey and salty highlights.  Finally, shelled edamame for a bit of color and texture!

Course Main Course
Cuisine American, Italian
Keyword Bacon, mushrooms, pasta, ricotta
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 4 strips Bacon
  • 6 ounces White Button Mushrooms, Sliced
  • 6 ounces Cooked Shelled Edamame
  • 1 clove Garlic, minced 1 teaspoon
  • 1/2 cup Half and Half
  • 16 oz Ricotta Cheese
  • 1/2 cup Parmesan Cheese, grated
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Ground black pepper
  • 12 ounces Uncooked Rigatoni or other short cut pasta

Instructions

Pre-Ahead Steps

  1. Dice the bacon strips. Chop the parsley. Mince the garlic, if needed. Slice the mushrooms, if needed.

  2. If your edamame is frozen, soak in warm water or put into the microwave to thaw.

Cooking Steps

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the water and then add the pasta to the boiling water and stir so they do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the sauce.

  2. While the pasta cooks, preheat a large skillet or frying pan on medium heat. Add the diced bacon. Separate the pieces into a single layer using a spatula. Let the fat render and the bacon start to crisp – about 10 minutes.

    Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!
  3. To the bacon, add the mushroom slices and spread out into a single layer. Cook for about 8-10 minutes, stirring halfway through, until the mushrooms have a nice sear on both sides. Add the edamame beans and garlic to the mushrooms and stir to combine.

    Mushroom slices and Bacon bits cooking in pan for Pasta with Ricotta, Bacon, Mushroom Sauce on stove. It's creamy, rich, decadent, comforting, and downright delicious!
  4. Turn the heat to the lowest setting and add the half and half to deglaze the pan and scrape up any of the browned bits. Then add the ricotta cheese, dried oregano, salt, and pepper. Mix to combine the sauce. Add the pasta to the sauce (or sauce to the pasta) and toss to combine. Add in 1/4 of the reserved pasta water to the pasta and toss again. Transfer to a serving platter or plates and garnish with fresh parsley.

    Spatula mixing Ricotta, Bacon, Mushroom Sauce in pan on stove. It's creamy, rich, decadent, comforting, and downright delicious!

Smothered Chicken with Bacon and Tomatoes

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Smothered Chicken with Bacon, and Tomatoes and fettuccine on a plate with pan in background. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Oh, hello, Bacon!  Welcome to my dinner, you’ve just made it a party!  This Smothered Chicken with Bacon, and Tomatoes is a STRESS-FREE dinner that your entire family will LOVE!

You will love it because it’s so easy to make!  Your family will love it because it’s loaded with delicious big comforting flavor.  The chicken is smothered in a creamy sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.  And the chicken seasoned with sage is the perfect moist vessel for all of this goodness!

This recipe cooks up quickly on the stove in a skillet or pan.  It pairs perfectly with pasta, rice, quinoa, or heck, a flip flop!

Cooking from the Freezer

When weeknights are busy, it’s so nice to have a stocked freezer to turn to.  I’m not talking about frozen pizzas or frozen TV dinners.  I’m talking about fresh ingredients that you can easily prep ahead and grab for quick cooking dinners.  

This Smothered Chicken with Bacon and Tomatoes recipe is one of those grab-from-the-freezer easy dinners!  Bacon stores amazingly in the freezer and of course chicken breasts do as well.  Pre-sliced scallions also freeze nicely and are great when they are being added to a cooked dish.  They are not great it you want to use as a garnish. 

Simply pull the chicken out of the freezer the night before and let it thaw in the fridge.  For the bacon, just cut off as much as you need while still frozen, then put the rest back in the freezer.  

Now, for the cherry tomatoes, you do not want to freeze them.  But, these are great to have on hand for a variety of quick meals from breakfast to lunch to dinner!

Click here to get my printable cheat sheet with 10 Freezer Hacks to make easy dinners!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for this recipe. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

Oh, I also like to cut my raw chicken with kitchen shears, but you can also just cut with a knife. And mincing garlic is made super easy with a Garlic Press.

PREP-AHEAD FOR YOUR CHICKEN WITH BACON AND TOMATOES

We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you prepare in the day(s) ahead.

 Slice the bacon into small bits.

Cut the chicken breasts into 2 pieces each and then season with a mixture of the ground sage, onion powder, salt, and black pepper. Finely slice the scallions. Mince the garlic.  Store the bacon and chicken separately in the fridge until ready to cook.  The scallions and garlic can be stored together in the fridge.

Hand seasoning raw chicken on plate for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

How far ahead can I prep the chicken?

You can cut and season the raw chicken breasts up to 3 days in advance.  Be sure to store them in an airtight container in the fridge.  Once you cook the chicken, you can save it for another 3 days. 

Do I have to use Bacon?

You can skip the bacon, but it’s what brings the smokiness to this dish.  If you still want that flavor, you can add some paprika to the seasoning for the chicken.  You can also swap the bacon with pancetta if you want that pork flavor without the smokiness. 

COOK YOUR YOUR CHICKEN, BACON, AND TOMATOES

Preheat a large frying pan on high heat. Add the bacon pieces and cook for 7-8 minutes to render the fat and crisp up the bacon. Transfer the bacon to a plate on a paper towel using a slotted spoon, leaving the bacon fat in the pan.

Bacon bits cooking in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

To the bacon fat, add the seasoned chicken breasts. Cook 5 minutes on the first side and then 2 minutes on the other side. Then cover the pan and cook for another 3-5 minutes to cook through until internal temperature of the chicken reaches 165 F or all pink is gone in the center. Transfer chicken to the plate with the bacon.Chicken searing in pan with bacon bits on a plate to the side for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Cooked chicken in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

To the same pan, add the garlic, the tomatoes and half of the scallions. Pour in 1/4 cup of the broth and scrape up all of the browned bits from the bottom of the pan. Cover the pan and cook for about 5 minutes until the tomatoes start to pop and get juicy.

Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Add 1/2 cup of the pasta water and the remaining broth to the pan and then whisk in the half and half slurry. Bring up to a simmer while stirring as it thickens. Add back the chicken and half of the bacon bits. Let cook for 3 minutes so that everything comes together. Serve over Fettuccine.

Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes.  The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.

Can I freeze this after it’s cooked?

Yes, the Chicken, Bacon, and Tomatoes (without the pasta!) will freeze very nicely.  You can store it in the freezer for up to 4 months.  However, don’t freeze the pasta.  Make that fresh when you defrost and warm up the chicken again.  

ENJOY!  😍 Carrie

Smothered Chicken with Bacon, and Tomatoes in a pan. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
5 from 1 vote
Print

Smothered Chicken, Bacon, and Tomatoes

This Smothered Chicken with Bacon, and Tomatoes is a STRESS-FREE dinner that your entire family will LOVE! You will love it because it's so easy to make!  Your family will love it because it's loaded with delicious big comforting flavor.  The chicken is smothered in a creamy sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.  And the chicken seasoned with sage is the perfect moist vessel for all of this goodness! #chickendinnerideas

Course Main Course
Cuisine American
Keyword Bacon, chicken, skillet dinner
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 10 oz Fettuccine
  • 1 lb Chicken breasts, boneless, skinless
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Onion Powder
  • 1/4 tsp Ground Sage
  • 4 oz Bacon
  • 10 oz Grape or Cherry Tomatoes
  • 2 tsp Garlic, minced
  • 4 Scallions
  • 1 1/2 cups Chicken Broth
  • 1/4 cup Half and Half
  • 1 tbsp Corn Starch

Instructions

Prep Ahead Steps

  1. Measure out and mix in a small bowl, the ground sage, onion powder, salt, and black pepper. Cut the chicken breasts in 2 pieces each and season with the seasoning mixture.

    Hand seasoning raw chicken on plate for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  2. Slice the bacon. Finely slice the scallions. Mince the garlic.

Cook

  1. Bring a large pot of water up to a boil. Add a tsp of salt to the pasta water and then add the fettuccine pasta to the boiling water and stir so they noodles do not stick together. Bring back to a boil and cook for 7-8 minutes until al dente. Save 1 cup of pasta water, drain the pasta and add it back to the pot and cover while you finish the chicken.

  2. Preheat a large frying pan on high heat. Add the bacon slices and cook for 7-8 minutes to render the fat and crisp up the bacon. Transfer the bacon to a plate using a slotted spoon, leaving the bacon fat in the pan.

    Bacon bits cooking in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  3. To the bacon fat, add the seasoned chicken breasts. Cook 5 minutes on the first side and then 2 minutes on the other side. Then cover the pan and cook for another 3-5 minutes to cook through until internal temperature of the chicken reaches 165 F or all pink is gone in the center. Transfer chicken to the plate with the bacon.

    Cooked chicken in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  4. To the same pan, add the garlic, the tomatoes and half of the scallions. Pour in 1/4 cup of the broth and scrape up all of the browned bits from the bottom of the pan. Cover the pan and cook for about 5 minutes until the tomatoes start to pop and get juicy.

    Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  5. While the tomatoes are cooking, make the corn starch slurry by mixing the half and half and the corn starch in a small bowl.

  6. Add 1/2 cup of the pasta water and the remaining broth to the pan and then whisk in the half and half slurry. Bring up to a simmer while stirring as it thickens.

    Bacon Tomato Sauce in pan for Smothered Chicken with Bacon, and Tomatoes. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.
  7. Add back the chicken and half of the bacon bits. Let cook for 3 minutes so that everything comes together. If the sauce is too thick, you can whisk in another 1/4 cup of the pasta water. Serve over Fettuccine.

    Smothered Chicken with Bacon, and Tomatoes in a pan. The chicken is smothered in a thickened sauce infused with smokey and salty bacon flavor.  Cherry tomatoes give a sweet and tangy pop.