This Bacon and Broccoli Pasta recipe is filling but light, and super flavorful. Plus it’s all done is less than 30 minutes and cooked in just one pot, so clean up is crazy easy!
5 STAR REVIEW
We love this bacon and broccoli pasta recipe so much, it graces my dinner table several times a month.
This dish checks all the boxes for me – it’s full of flavor from salty bacon, chicken broth, and Parmesan, you get your veggies built in with tender broccoli, the pasta makes it hearty, it’s read in under 30 minutes, and all made in one pot so clean up is a breeze. Make it for your family, and I promise it will be an instant favorite.
Helpful Tips
- Broccoli – Fresh broccoli cut into 1-inch florets. Frozen can be used, but it should be thawed first.
- Use angel hair pasta – You’ll need uncooked angel hair pasta, broken in half. If you use a different pasta, the broth and cooking time will need to be adjusted which might overcook the broccoli.
- Don’t use the full box of pasta. This recipe calls for 12 ounces of pasta – that’s about 3/4 of the box. If you use the full box, there won’t be enough liquid in the pot for the pasta to absorb and cook it properly.
{One Pot} Bacon and Broccoli Pasta
Ingredients
- 1/2 pound bacon , diced
- 1 pound broccoli , cut into 1-inch florets
- 4 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1/4 teaspoon cracked red pepper flakes
- 1 teaspoon kosher salt
- 3 & 1/2 cups low-sodium chicken broth
- 12 ounces angel hair pasta , broken in half
- 1/2 cup freshly grated Parmesan cheese , plus more for serving
Instructions
- In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy, about 5-6 minutes. With a slotted spoon, transfer to a paper-towel lined plate. Drain all but 1/2 tablespoon grease from the pan.
- Add butter to the pan. Once melted, stir in the garlic, red pepper flakes, and salt. Add in the broccoli and toss to coat.
- Pour in the chicken broth; bring to a boil.
- Add in the pasta and give it a stir, separating the strands so it doesn't stick together. Cook for 4-5 minutes until pasta is al dente and broccoli is tender.
- Sprinkle with the cheese, reduce heat to low, cover the pan and allow to steam for an additional 1-2 minutes to absorb any remaining liquid.
- Add cooked bacon back to the pan and toss gently to combine.
- Divide into bowls and serve with more Parmesan at the table.
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Notes
Nutrition
Other Notes
Serving Suggestions
Pasta with bacon and broccoli is hearty and filling, but it pairs perfectly with homemade garlic bread and a simple side salad if you want more of a complete meal.
Storing Leftovers
- Store. Cool completely, then transfer to an airtight container and store in the refrigerator. It is best eaten up within 2-3 days.
- Freeze. You can also freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight. Keep in mind that thawed pasta will have a much softer texture.
- Reheat. Gently reheat in the microwave, adding a bit of chicken broth to loosen, if necessary.
More One Pot Pasta Recipes:
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This was so delicious, I added some shrimp to mine for extra protein, even my Italian husband loved it!!!!!
This was great. Not a family of broccoli lovers but stayed true to the recipe because this site has never let us down before. This was no exception. No changes needed. We loved it.
My husband loved this pasta so much. Throughout the meal he must have said he loves this pasta at least 10 times. This will become a regular.
Amy, I love all of your recipes so much! I was thinking about adding chicken, but then I saw the protein is 20g! Dumb question I guess, but, where’s all that protein coming from?
Thanks, Teresa! The protein is coming from the bacon, broccoli, and chicken broth I imagine.
We tried this recipe and we love it. Most times we have it once a week with salad and garlic-toast.
This is the best pasta recipe I have ever made. So easy and so delicious!! I am definitely making this again!
This is one of those go to recipes that we absolutely love. The kids go back for seconds, and so easy to prepare.
My family absolutely loved this – even my kids who I can never get to eat peas. THANK YOU!
Delicious! This recipe is a keeper for sure. I suggest adding the zest of one lemon, it adds a bit of extra freshness to the dish.
Can I use frozen broccoli?
Hi Bill! You can as long as you thaw it first or at least partially thawed, otherwise the chill will bring down the temperature of the chicken broth and the pasta won’t cook properly.
I used frozen and did not thaw first, still turned out perfect.
My husband and I loved this recipe! Used chicken stock rather than broth. The stock was salted so I added no additional salt. I was a bit generous with the bacon and I can’t make myself break pasta in half!! I used a Rachael Ray oval saucepan….I am so happy I bought this years ago! Spaghetti type pasta is very happy in it!
My husband and I loved this recipe!! There is so much flavor! I’m sure I used 3/4 lbs of bacon (I used 4 slices for the Olive Garden Zappa Toscana….another favorite!). Didn’t add any additional salt because I used regular chicken stock. Yes stock…more flavor! We were eating it saying OMG repeatedly! The 1/4 tsp of red pepper flake had a little roundness to it! I’d rather take a Tum or two at night than give up the flavor of this recipe!
Made this recipe several times; it is very delicious. My husband loves it and my family and friends can’t get enough.
It was a hit!
Loved this!
How about using gluten free Asian noodles, the kind I have is very thin like Angel hair?
Hi Amber! Since I’m not entirely familiar with the product you have, I can’t say for sure how it will turn out, but you can definitely try it! If the these Asian noodles typically cook faster than angel hair pasta, you will want to cut back on the cooking time.
My entire family loved this so much – even my little kids are the broccoli. Excellent, easy recipe!