Chicken Featured Pasta

Creamy Chicken Corn Bacon Pasta


Sunday is always a very busy time for me. The kids will be running amok after their Sunday enrichment class, refusing their naps after lunch (don’t kids ever get tired?!), the helper out of her well deserved day off, and the husband also running amok on the baseball field training for his next game. On top of all that going on, I will still make Sunday dinner almost every weekend. So I’ve resorted to efficient cooking all in one pot. So when I searched through the fridge, I saw chicken thighs and my carton of milk. So I got inspired by Jamie Oliver’s Chicken in Milk, and improvised to make this one pot dinner.

One pot meals like this means that I will only have minimal dishes to wash. However, after having made quite a few one pot pasta, I realised that they all kind of ends up in the same texture. That is probably because everything was cooked at the same time, in the same pot, for the same amount of time. So staggering the time to add the ingredients will make a difference. And of course playing with the natural texture of the ingredients itself. 

Searing the chicken gives the chicken a different texture, colour, and appearance as compared to just cutting it up and putting it all into the pasta at the start. Crumbling the bacon bits just before serving ensures that it gives the meal a smoky, savoury, crispy crunch. Then when you bite into the corn kernels, the sweetness just burst into action balancing out the saltiness of the bacon, chicken, and pasta. 

4 One pot Creamy Chicken noodle

I really liked the fact that no heavy cream was used to make this meal. The low-fat milk reduced to a cream like sauce that coats each individual pasta beautifully. And the pasta took in all the goodness of the chicken, and seasoning. The husband came back from his baseball practice just when dinner was served. He took his first bite and said, “Wow, is there some more where this came from?”. Even before he finished his plate, he was already planning for second serving. The girls were a little dubious with the new dinner served, as usual. But very quickly and readily exclaimed that they liked it and wants me to make it again. Another one pot winner in our book! 

In celebration of Le Creuset‘s 90th anniversary, I am hosting a 5 pcs Le Creuset Skillet Bundle giveaway worth $572! Stand a chance to win the bundle that includes:

  • 1 Skillet 26cm in Dijon Yellow
  • 1 Spatula medium in Caribbean Blue 
  • 1 Silicone handle sleeve in Caribbean Blue
  • 1 Bowl in Dijon Yellow
  • 1 Bowl in Caribbean Blue

To take part in this giveaway, simply complete the rafflecopter at the end of the post. This giveaway is made possible by the good people at Le Creuset. 

One pot Creamy Chicken Corn Bacon Pasta Process

Creamy Chicken Corn Bacon Pasta

Servings 4


  • 4-6 Chicken Thighs
  • 4 slices bacon cut into 1/2 inch pieces
  • 1 medium yellow onion diced
  • 1 head of garlic separated & unpeeled
  • 120 g uncooked spiral pasta
  • 1 3/4 to 2 cups milk
  • 1 chicken bouillon cube
  • 1 sprig rosemary
  • 1 cup frozen corn
  • Zest of a lemon
  • 2-3 tbsp olive oil
  • Salt and pepper
  • Lemon wedges to serve
  • Baby arugula to serve


  • Rinse and pat dry chicken.
  • Season generously with salt and pepper.
  • In your French oven, sear chicken with 2-3 tbsp of olive oil.
  • About 4 minutes on the skin side then 4 minutes on the other.
  • Then set aside, and use a paper towel to absorb grease.
  • Add bacon, cook until fat renders and crisp.
  • Remove and set aside for use later.
  • Add onion, and garlic.
  • Saute until onion is soft.
  • Add pasta, rosemary, milk, bouillon cube, corn, and lemon zest.
  • Season with salt and pepper, then stir.
  • Place chicken on top of pasta, skin side up.
  • Bring to boil, cover, and allow to cook for about 10 minutes over medium heat or until chicken and pasta are done.
  • Crumble bacon on top of pasta, and serve immediately with baby arugula.
2 One pot Creamy Chicken Corn Bacon Pasta

a Rafflecopter giveaway

This giveaway ends on Tuesday, September 22, 2015 at 12:00 a.m. Singapore time (GMT+8).  Giveaway bundle includes: Skillet 26cm in Dijon yellow x 1, Spatula medium in Caribbean x 1, Silicone handle sleeve in Caribbean x 1, Bowl in Dijon x 1, Bowl in Caribbean x 1. The winner will be selected by and will contacted by email. The winner will need to respond within 48 hours. If there is no response from the winner after 48 hours, another winner will be selected. The winner will need to self-collect the prize at Le Creuset’s office;  therefore, it is open to Singapore entrants only.

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Beef Pho (Pho Bo)
Black Vinegar Pork Trotters (įŒŠč„šé†‹)

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  • Reply
    Chan May Li
    9 September, 2015 at 7:59 am

    I’d love to try making your Breakfast Skillet dish with Le Creuset.

  • Reply
    low Josephine
    9 September, 2015 at 8:21 am

    First thing I’d cook in the Le Creuset is your creamy pasta with pan seared chicken.

  • Reply
    9 September, 2015 at 5:51 pm

    The first dish I will make is chicken curry

  • Reply
    Rachel Soh Zi Xin
    9 September, 2015 at 8:16 pm

    I would try curry chicken though is just a simple dish but is my families favorites.

  • Reply
    chin oi lin
    9 September, 2015 at 9:02 pm

    creamy mushroom chicken pasta

  • Reply
    adeline koo
    9 September, 2015 at 9:08 pm

    Curry chicken! My three sons love curry chicken to the Max. We can have it for lunch and dinner.

  • Reply
    Wendy Tay
    10 September, 2015 at 12:24 am

    My hubby’s and son’s favourite beef stew!

  • Reply
    Kathy Woon Tan
    14 September, 2015 at 9:43 am

    Definitely your Black Vinegar Pig Trotters recipe!!! I am like so wishing to be your neighbour after seeing you cook this dish on this blog!!!! I tell myself I will try this recipe real soon.. if I really win this french oven.. wohooo so so so gonna enjoy the experience.. Mmmm can almost smell the great smell now!!! Wish me luck 🙂

    • Reply
      Sharon Lam
      14 September, 2015 at 10:25 am

      Hi Kathy, thanks for the lovely comment! The giveaway is for a Skillet, as stated. Not the French oven. 🙂 But anyhow good luck!!!

  • Reply
    10 February, 2016 at 1:44 pm


    I just bought a Le cresuet. Do I need to season before use ?

    Appreciate your advise.


    • Reply
      Sharon Lam
      10 February, 2016 at 3:24 pm

      Did you buy a French oven or skillet? There is actually no need to season the French oven, or skillet. But I’d recommend seasoning the skillet although it’s been pre-seasoned. Wash the pan with hot soapy water. Heat it on low heat for a couple of minutes, when pan is hot add about a tbsp of oil. Use a kitchen towel to spread the oil around, wipe off any excess oil. And allow to cool before storing.

  • Reply
    30 April, 2016 at 8:44 pm

    Hi Sharon, I just made creamy bacon pasta. Its so tasty! Thank you for all the tasty recipes 🙂

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