This creamy chicken and bacon risoni is comfort food in one pan. The risoni cooks right in the stock so it soaks up all the flavour, then cream, parmesan and spinach go in to make it rich and creamy. Chicken and bacon make it properly filling.
It feeds four and comes together in about 30 minutes, with only the one pan to wash. A real crowd-pleaser for a cosy dinner.
Why You’ll Love It
This gets made on repeat. It’s one pan with easy clean up, creamy and comforting, ready in about 30 minutes, with the risoni soaking up all the flavour. Filling with chicken and bacon.
The Shortcut That Makes It Work
It is all one pan. The risoni cooks right in the stock so it soaks up the flavour, with no separate pot to boil and drain. That is what makes it a true weeknight dinner.
Handy Tips
Brown the chicken and bacon well first for the best flavour. Stir the risoni through before the stock goes in so it toasts a little. Keep the lid on while it cooks so the risoni cooks evenly in the stock. Add the cream, parmesan and spinach at the end, and stir until the spinach wilts.
Make It Suit Your House
The recipe uses chicken breast. Chicken thigh works well too and stays lovely and juicy. Use any small pasta if you do not have risoni, like small shells or macaroni. Adjust the cooking time to suit. Use light cooking cream for a lighter version.
What To Serve With It
It is a full meal on its own. A simple green salad or some garlic bread on the side is nice.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of stock or water, as the risoni thickens as it sits.
Don’t Forget to Share
Tried my Chicken and Bacon Risoni recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Chicken and Bacon Risoni
Prep Time 10 minutes 
Setting Time
20 minutes 
Total Time 30 minutes 
Ingredients
Equipment
Method
- Dice the chicken breast and bacon
- In a hot pan with some olive oil, brown your chicken breast and bacon. Sizzling start!
- Add garlic, thyme, and Risoni; stir to mix all together.
- Pour in chicken stock, stir, and turn down the heat to low and pop a lid on. Patience is the key!
- Leave it for 10 minutes. Relax and enjoy the aroma.
- Take the lid off, make sure the pasta is cooked, add cream, cheese, and spinach.
- Give a good stir to combine and wilt your spinach leaves. Voilà, it’s ready to serve!
Nutrition
Video
Tried this recipe?
Let us know how it was!
FAQs
Can I use a different pasta?
Yes. Risoni (orzo) works beautifully, but any small pasta like small shells or macaroni will do. Adjust the cooking time to suit.
Can I use chicken thigh instead of breast?
Yes. Chicken thigh works well and stays juicy.
How can I make it lighter?
Use a light cooking cream in place of full-fat cream to cut back on the richness.
Great recipe, I’ve made it twice and it’s a winner in our house
This was bloody delicious and so much easier than risotto. I’m a terrible cook generally but this I made in 20min and it was so good! I had everything except spinach so substituted with peas and broccolini. So good.,Thank you!
Unfortunately, we were disappointed with this recipe. In saying that, I did use Zymil Full Fat LF Cream and GF pasta (as I have to) so not sure if this had a bearing on the result. We found it to be soup like in consistency and the taste of thyme was overpowering. I did use dried thyme maybe I should have used fresh? Usually love your recipes Steph – followed the recipe but not sure what I did wrong?
Unfortunately, we were disappointed with this recipe. In saying that, I did use Zymil Full Fat LF Cream and GF pasta (as I have to) so not sure if this had a bearing on the result. We found it to be soup like in consistency and the taste of thyme was overpowering. I did use dried thyme maybe I should have used fresh? Usually love your recipes Steph – followed the recipe but not sure what I did wrong?
Hi Lisa, Im sorry you are disappointed. GF pasta is very different to risoni because of the starch it releases. The starch given off by the risoni will thicken the sauce a lot and also risoni will absorb much more water. Cheers Steph
Very easy, quick & really yummy.
What is the cream
Hi Matthew, it’s thickened cream. I’ve updated my recipe. Thanks for asking. Let me know how many stars it’s worth:)
So creamy and absolutely delicious! The whole family loved it. I added a handful of mozzarella with the Parmesan for extra cheesiness, and it made the sauce even more rich and creamy. Easy to make and definitely putting it on our dinner rotation for winter!