Chicken, bacon and leek pasta

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  • 400g linguine
  • 1 tbsp olive oil
  • 5 RSPCA Assured rashers of streaky bacon, chopped
  • 450g RSPCA Assured boneless and skinless chicken thighs, chopped
  • 3 medium leeks, chopped
  • 1 or 2 garlic cloves, chopped
  • 300ml double cream
  • 1 tsp Dijon mustard
  • A handful of basil leaves

For a vegetarian alternative

Replace bacon with vegetarian bacon and the chicken with Quorn pieces.  Fry the vegetarian bacon first and remove from the pan before adding the Quorn pieces and leeks. Otherwise, follow the recipe as above, putting the cooked vegetarian bacon back into the finished dish.


  • Bring the pasta water to the boil and add salt.
  • Heat the olive oil in a large frying pan, add the bacon and cook for three minutes.
  • Add the chicken and leeks and cook for three to four minutes - or until the chicken is golden-brown and cooked through.
  • Cook the pasta according to the packet instructions. Drain and return to the pan while you finish the sauce.
  • Add the garlic to the bacon, chicken and leeks and cook for one minute.
  • Season, to taste, with salt and freshly ground black pepper.
  • Add the cream and mustard and warm through.
  • Add the creamy sauce to the cooked, drained pasta and stir well.
  • Serve sprinkled with basil leaves.

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