Garlic Bacon and Chicken Linguine

barbara lentz


Great recipe to use up left over chicken. Taste amazing.


☆☆☆☆☆ 0 votes

5 Min
20 Min
Stove Top


  • 8 oz
  • 5 slice
  • 2 Tbsp
    minced garlic
  • 1 Tbsp
  • 2 Tbsp
  • 2 tsp
    better than bouillon chicken bouillon
  • 2 c
  • 1 medium
    lemon juiced and zest
  • ·
    salt and pepper to taste
  • 3/4 c
    parmesan cheese
  • 2 c
    cooked chicken rotisserie works good
  • ·
    fresh sage leaves chopped for garnish (optional)

How to Make Garlic Bacon and Chicken Linguine


  1. Cook pasta according to direction drain and set aside
  2. Cook the bacon in a large skillet until browned. Remove from pan and drain on paper towels. Leave the bacon grease in the pan and add the butter. Stir in the garlic and cook 20 seconds and then whisk in the flour and chicken bouillon. Slowly add the milk and cook until thickened. Add the lemon juice and zest. Taste and add salt and pepper to taste.
  3. Stir in the Parmesan cheese. Add the chicken and linguine. Chop the bacon and add half to the skillet. Serve garnished with remaining bacon and sage.

Printable Recipe Card

About Garlic Bacon and Chicken Linguine

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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