Chicken and Bacon Pesto Pasta
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Chicken and Bacon Pesto Pasta

Chicken and Bacon Pesto Pasta

with Fresh Linguine and Blistered Tomatoes

This summer get ready to tuck into a bowl of utter deliciousness! This pasta dish is fresh, hearty and packed full of succulent chicken, juicy tomatoes, umami-rich bacon, herbaceous basil pesto, fresh linguine and tangy goat cheese.

Family Friendly
Pine nuts/Noix de pin

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

113 g

Baby Tomatoes

28 g

Goat Cheese

(Contains Milk)

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

½ cup

Basil Pesto

(Contains Milk)

½ tbsp

Italian Seasoning

Not included in your delivery

1 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories1100 kcal
Fat63 g
Saturated Fat15 g
Carbohydrate70 g
Sugar2 g
Dietary Fiber6 g
Protein59 g
Cholesterol205 mg
Sodium1190 mg
Trans Fat0.3 g
Potassium1150 mg
Calcium75 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Pot
Paper Towel
Parchment Paper
Measuring Cups
Measuring Spoons
Large Non-Stick Pan


Boil water and cook bacon

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, arrange bacon strips in a single layer on a parchment-lined baking sheet. Roast in the top of the oven until crispy and cooked through, 8-12 min.**When bacon is done, set aside on a paper towel-lined plate.When cool enough to handle, crumble bacon into bite-sized pieces.

Cook chicken

Pat chicken dry with paper towels. Season with salt, pepper and half the Italian seasoning (use all for 4 ppl).Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil, then chicken. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 1-2 min per side.Remove from heat. Transfer chicken to another unlined baking sheet.Roast in the middle of the oven until cooked through, 10-12 min.**When done, rest chicken on a cutting board, 5 min.

Blister tomatoes

Meanwhile, halve tomatoes.Add tomatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine.Roast in the bottom of the oven until tender, 12-14 min.

Toast pine nuts

Wipe the pan (from step 2) clean and reheat over medium.When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!)Transfer pine nuts to a plate.

Cook linguine

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min. Reserve 3/4 cup (1 1/2 cups) pasta water, then drain linguine and return to the same pot, off heat.Add pesto, goat cheese, bacon and 1/2 cup (1 cup) reserved pasta water to the pot with linguine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, then toss to combine until goat cheese melts, 1-2 min.

Finish and serve

Thinly slice chicken. Divide pasta between plates. Top with tomatoes and chicken.Sprinkle pine nuts over top.

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