Leftover Roast Chicken and Bacon Pasta served with chilli flakes
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5 from 6 votes

Leftover Roast Chicken and Bacon Pasta

Looking for ways to use up leftover roast chicken? Look no further than this quick, easy and dang right delicious Chicken and Bacon Pasta!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Main Course
Cuisine: Original
Servings: 2
Calories: 778kcal
Author: Chris Collins


  • 7oz / 200g Penne Pasta (or pasta of choice)
  • 4 rashers Streaky Bacon
  • 1 small Onion, finely diced
  • 1 clove Garlic, finely diced
  • 1 cup / 150g Cooked Chicken, sliced to cubes
  • 1/4 cup / 60ml Sour Cream
  • 1/4 cup / 60ml Double/Heavy Cream
  • 1/4 cup / 60ml Sweet Chilli Sauce
  • 1/4 cup / 20g Parmesan, plus extra to serve
  • pinch of Chilli Flakes
  • Salt & Black Pepper
  • Olive Oil


  • Pop your pasta in salted boiling water and cook according to packet instructions. Retain a cup of pasta water.
  • Meanwhile, fry your bacon in a drizzle of olive oil until it just begins to crisps, then add your onion. Fry until the onion begins to soften then add your garlic and fry for a minute or so longer.
  • Add your chicken just to heat it through, then add your sour cream, double/heavy cream, sweet chilli sauce, chilli flakes and seasoning.
  • Drain and stir through your pasta, then add your parmesan and give it a final stir. Thin out with pasta water if needed. Serve with an extra helping of parmesan and chilli flakes.



a) Calories - Based on using 1 tsp olive oil for frying and 1 tbsp extra to serve between 2 people.


Calories: 778kcal | Carbohydrates: 48.79g | Protein: 38.64g | Fat: 47.23g | Saturated Fat: 19.717g | Polyunsaturated Fat: 5.997g | Monounsaturated Fat: 18.11g | Trans Fat: 0.185g | Cholesterol: 195mg | Sodium: 959mg | Potassium: 570mg | Fiber: 3.1g | Sugar: 2.96g | Vitamin A: 1650IU | Vitamin C: 4.1mg | Calcium: 200mg | Iron: 2.9mg