Creamy Bacon Roasted Broccoli Pasta is the comfort food of your dreams! Pasta is tossed with oven-roasted broccoli and crispy bacon in a creamy, garlicky parmesan sauce that’s got the perfect kick of Cajun seasoning.
Creamy Bacon Roasted Broccoli Pasta
Of all the pasta dinners I love (and the list is extensive), this one might just be my favorite. Well, it’s at least in my top five! I love when dinner can be all in one single dish and this recipe really delivers. It’s got broccoli, bacon, and pasta all tossed together in the most mouthwatering creamy sauce. No side dish needed! It’s easy to make in under an hour and my family absolutely loves it, making it the perfect weeknight dinner. If you’ve been searching for a way to sneak some broccoli onto a picky eater’s plate, this might just be it! After all, who can resist a creamy bacon pasta dinner?
Enjoy more of my favorite creamy pasta recipes like Creamy Bacon Gnocchi, Creamy Italian Rotini, and Creamy Tomato Tortellini.
Can I steam the broccoli instead?
Yes, and that will save you a few minutes. However, I highly recommend tossing it in the oven if you have the time! Oven-roasted broccoli is tender and also gets the very best char that adds the best flavor to the entire dish.
How to Make Creamy Bacon Roasted Broccoli Pasta
- Prepare. Preheat your oven to 425°F.
- Roast the broccoli. Toss the broccoli with the oil and seasonings. Roast for 15-20 minutes.
- Cook the bacon. I like to do this while the broccoli is roasting. Cook the bacon until it’s crisp enough for your liking!
- Cook the onions and garlic. Remove the bacon from the pot (a slotted spoon is best) and leave some of the grease behind. Cook the onions until soft, then add garlic.
- Cook the pasta. Add the pasta, broth, half and half, and seasonings. Bring to a boil, then lower to a simmer. Stir often and cook until pasta is tender.
- Make it cheesy. Stir in both cheeses until fully incorporated.
- Add the final touches. Fold in the broccoli and bacon. Enjoy!
Storing Creamy Bacon Roasted Broccoli Pasta
Once it’s fully cooled to room temperature, you can store your leftovers for up to 3 days in the fridge. Make sure it’s in an airtight container.
Keep in mind that creamy pasta isn’t ever quite the same after it’s first made! If you notice it’s a little dry after reheating, stir in a splash of half and half to add back some of the creamy consistency.
Ingredient Notes For Creamy Bacon Roasted Broccoli Pasta
- Broccoli – Fresh is best! I don’t recommend using frozen broccoli for this recipe if you can help it.
- Olive Oil – Avocado oil also works well.
- Cajun Seasoning – Use your favorite brand, keeping in mind that they all have varying levels of spice.
- Salt & Pepper – I like to use flaky sea salt and freshly cracked black pepper when I can.
- Bacon – Regular pork bacon works best as it renders the most amount of fat to cook the other ingredients in. Turkey bacon will also work if preferred, but you may need to supplement with butter.
- Onion – A white or yellow onion works best for this flavor profile.
- Garlic – Add more or less as you see fit.
- Pasta – I like to use fettuccini for this recipe, but you can really use any pasta that you have on hand.
- Chicken Broth – I like to use low-sodium broth so I can add more salt as needed and better control the amount of sodium in the dish.
- Half and Half – Heavy cream also works, but it’ll make a much thicker, creamier sauce.
- Red Pepper Flakes – Add more if you like it spicy!
- Cheeses – You’ll need both white cheddar cheese and parmesan cheese. Freshly shredded for both is preferred, so they melt perfectly in with the other ingredients and make the smoothest sauce.
Enjoy!
~Nichole
Creamy Bacon Roasted Broccoli Pasta
Ingredients
- 5 Cups Broccoli florets
- 2 Tbsp Olive oil
- 1 tsp Cajun seasoning divided
- Salt and pepper to taste
- 1 Pound Bacon diced
- 1 Small onion diced
- 3 Cloves Garlic minced
- 12 Ounces Fettuccini pasta
- 3 Cups Low-sodium chicken broth
- 2 Cups Half and half
- 1/4 tsp Red pepper flakes
- 1 1/2 Cups Shredded white cheddar cheese
- 1/2 Cup Grated Parmesan cheese
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the broccoli with the oil, half of the Cajun seasoning, salt, and pepper on a baking sheet.
- Roast for 15-20 minutes, or until tender and slightly charred.
- While the broccoli is in the oven, cook the bacon in a large pot until crispy, about 10 minutes.
- Remove the bacon from the pan and drain most of the grease, leaving only about 2 tablespoons.
- Cook the onion in the pot until soft, about 5 minutes, then add the garlic and cook for 30 seconds or until fragrant.
- Add the pasta, chicken broth, half and half, remaining Cajun seasoning, and red pepper flakes, and stir.
- Bring to a boil, then reduce the heat and simmer, stirring often, until the pasta is tender and most of the liquid is absorbed, about 12-14 minutes.
- Stir in the cheddar and parmesan cheese until melted and creamy.
- Add the roasted broccoli and most of the bacon to the pasta and toss to combine.
- Serve topped with the remaining bacon and freshly minced parsley for garnish if desired.
Notes
This creamy bacon roasted broccoli pasta can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
