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!
We like to serve this with some delicious homemade garlic bread!
One Pot Bacon Broccoli Pasta Recipe
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.
Ingredients Needed
Here’s what you’ll need to make this one pot pasta dish:
(Scroll below to the printable recipe card for details and measurements.)
- Bacon – Regular or thick cut, diced small.
- Broccoli – Fresh broccoli cut into 1-inch florets. Frozen can be used, but it should be thawed first.
- Chicken broth – This is needed for the pasta to cook and provides additional flavor. Opt for low-sodium so the dish isn’t overly salty.
- 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.)
- Garlic – For flavor and aromatics. Make sure it’s fresh minced garlic.
- Butter – To sauté the garlic and broccoli. Adds richness and moisture.
- Seasoning – Coarse salt, pepper, and red pepper flakes season the dish.
- Parmesan cheese – Freshly grated Parmigiano-Reggiano for best flavor.
How to Make Bacon Broccoli Pasta
This pasta dish comes together in just a few simple steps and it all gets cooked in one single pot.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Sauté the bacon. 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, garlic, and broccoli. Add butter and once melted, stir in the garlic, red pepper flakes, and salt. Add in the broccoli and toss to coat.
- Add chicken broth and pasta. 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.
- Toss in the cooked bacon. Add cooked bacon back to the pan and toss gently to combine.
- Serve. Divide into bowls and serve with more Parmesan at the table.
Don’t use the full box of pasta
Video: Bacon Broccoli Pasta
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:
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 TikTok, Facebook, Instagram, Pinterest, and YouTube!
{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 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.
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!