One-Pot Spicy Chicken & Bacon Pasta

Tips

• For extra crispiness, spoon the mixture into a cast iron skillet or oven safe baking dish and bake at 400 degrees for 5 to 10 minutes.

Step 1

In a large pot with a lid (5+ quarts), cook 2 cups of rotini pasta until al dente, according to the package directions. Drain, reserving 1 cup of the pasta water, and set pasta and pot aside.

Step 2

In a bowl, season the chicken with the paprika and salt and pepper and set aside. In the large pot, heat 1 tablespoon of oil over medium high heat for 1 to 2 minutes. Add the seasoned chicken, and cook until browned on all sides, about 5 to 7 minutes. 

Step 3

Turn heat down to medium, and add the Campbell’s® Cream of Chicken Soup, milk, sliced red bell pepper, and crushed red pepper. Stir to incorporate everything well, cover the pot with its lid, reduce heat to medium low, and let cook for an additional 10 minutes or until the chicken is cooked through. Stir often.

Step 4

Remove the pot from the heat, add the cooked pasta, Parmesan, and bacon and stir well until the pasta is thoroughly coated. If the sauce is too thick, add pasta water. If it is too thin, let simmer over low heat until thickened.  Season with salt and pepper to taste. Garnish with chopped parsley before serving.