BBQ Chicken bacon pasta

Barbecue Chicken and Bacon Pasta

Make pasta more interesting with succulent chicken and smoky bacon in a sweet barbecue sauce.
Course Main Course
Prep Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 434kcal


  • 4 servings of uncooked pasta I use 300g of dried fusilli
  • 1 tbsp olive oil
  • 1 onion
  • 2 x 400g cans chopped tomatoes
  • 2 cloves garlic
  • 4 tbsp Worcestershire sauce
  • 3 tbsp white wine vinegar
  • 2 tbsp soft brown sugar
  • 1 large chicken breast roughly 200g
  • 4 rashers smoked streaky bacon
  • Salt and pepper


  • Bring a pan of salted water to the boil for the pasta.
  • Meanwhile, finely chop the onion and crush the garlic.
  • In a separate pan, heat half the olive oil (½ tbsp) and add the chopped onion. Cook on a low heat for 5 minutes, stirring occasionally to prevent it burning.
  • After 5 minutes, add the garlic, chopped tomatoes (2x 400g cans), Worcestershire sauce (4 tbsp), white wine vinegar (3 tbsp) and soft brown sugar (2 tbsp) and cook on a low heat for 25-30 minutes until the liquid has reduced, stirring occasionally to prevent burning. Season with salt and pepper.
  • Meanwhile cook the pasta according to the packet instructions.
  • While the sauce and pasta are cooking, chop the chicken breast (1 large) and bacon (4 rashers) into small bitesized pieces.
  • Heat the remaining olive oil (½ tbsp) in a frying pan and add the chicken. Brown for a minute or so and then add the bacon. Cook the chicken and bacon for a further 5 minutes until cooked through.
  • Once the pasta, sauce and meat have all finished cooking, drain the pasta. Add the sauce and meat and stir to combine.
  • Serve


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Calories: 434kcal | Carbohydrates: 68g | Protein: 17g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 10g | Vitamin A: 0.3% | Vitamin C: 6.1% | Calcium: 4.8% | Iron: 11.6%