Creamy Bacon, Chicken and Ricotta Pasta
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Creamy Bacon, Chicken and Ricotta Pasta

Creamy Bacon, Chicken and Ricotta Pasta

with Parmesan and Peas

Inspired by the perfect Roman pasta, carbonara, this penne dish features rich bacon and a creamy, silky ricotta sauce. Sweet green peas burst in each bite!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

100 g

Bacon Strips

100 g

Ricotta Cheese

(Contains Milk)

170 g


(Contains Wheat)

56 g

Green Peas

113 g

Yellow Onion

2 unit

Garlic, cloves

56 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tsp

Garlic Salt

1 unit

Chicken Broth Concentrate

56 g

Baby Spinach

2 unit

Chicken Breasts

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1101 kcal
Fat56 g
Saturated Fat26 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber7 g
Protein68 g
Cholesterol235 mg
Sodium1420 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.


Large Non-Stick Pan
Paper Towel
Large Pot
Measuring Cups
Measuring Spoons
Medium Bowl


Cook bacon

Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium heat. Meanwhile, halve bacon strips crosswise.(TIP: Use kitchen shears to cut bacon with ease!)When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** (TIP: Don't worry about bacon slices overlapping as they cook!)Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.Reserve bacon fat in pan.

Cook penne

Meanwhile. add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/2 cup pasta water, then drain penne. Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.Heat another large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**

Prep and season ricotta

Peel, then cut onion into 1/2-inch pieces. Peel, then mince or grate garlic. Roughly chop spinach, if desired. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)Add ricotta, half the Parmesan and half the garlic salt to a medium bowl. Season with pepper, then stir to combine.

Cook veggies

Reheat the pan with reserved bacon fat (from step 1) over medium-high heat. When hot, add onions and peas. Cook, stirring often, until onions are tender, 3-4 min.Add garlic and remaining garlic salt. Season with pepper. Cook, stirring often, until fragrant, 30 sec.

Make sauce and finish penne

Add cream and broth concentrate to the pan with veggies. Bring to a simmer. Cook until sauce thickens slightly, 1 min.Remove from heat, then add penne, 1/4 cup reserved pasta water, spinach and 1 tbsp butter (dbl for 4 ppl). Toss until spinach wilts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.

Finish and serve

Thinly slice chicken. Divide penne, veggies, any remaining sauce and chicken between bowls. Dollop ricotta over top.Crumble bacon and sprinkle remaining Parmesan over top.