This Bacon and Broccoli Pasta recipe is filling, but light. And super flavorful. Plus, you only need one pan, so clean up is crazy easy!
We like to serve this with some delicious homemade garlic bread!
Hey gang! How was your weekend? I’m still recovering from the Super Bowl. The food, that is. Not the game. I popped in every once in a while to see who was winning. And then asked, “Is that a good thing?” Lol. Up until a couple weeks ago, I’d never even heard of The Eagles, so there’s that. But I embraced it. Because…muddy buddies with the team colors. FUN.
I also made a bunch of other super easy appetizers, like my popular dill pickle dip, texas caviar, and crockpot apple kielbasa bites. Along with the usual cheese-laden-stick-to-your-ribs food.
Dinner was a different story, though. I made this Bacon and Broccoli One Pot Pasta and it was fabulous. An instant favorite among all of us and will go into regular rotation, guaranteed. You must make it!
Bacon Broccoli Pasta Ingredients
Here’s what you’ll need:
(Scroll below to the printable recipe card for details and measurements.)
- Bacon
- Broccoli
- Low-sodium chicken broth
- Angel hair pasta, broken in half
- Fresh garlic
- Unsalted butter
- Cracked red pepper flakes
- Kosher salt
- Freshly grated Parmesan cheese
How to Make Bacon Broccoli Pasta
- In a large nonstick skillet, cook bacon over medium-high heat until browned and crispy. 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 cook 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.
Bacon Broccoli Pasta Video
Other One Pot Pasta Recipes
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
One-Pan 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 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.
Video
Nutrition
Other Notes
We tried this recipe and we love it. Most times we have it once a week with salad and garlic-toast.
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!