Super Green Pasta with Chicken and Bacon

Super Green Pasta with Chicken & Bacon

If you’re looking for a creamy chicken and bacon pasta that feels indulgent but secretly packs in a load of greens, this is it. Super Green Pasta with Chicken & Bacon is one of those recipes that looks vibrant, tastes rich, and comes together fast enough for a proper midweek dinner.

The twist here is the sauce. Instead of cream, butter or a heavy béchamel, you blitz hummus, avocado, peas, fresh herbs and lemon into a silky bright green sauce. It coats the pasta like a pesto, clings to every bow of farfalle, and brings serious flavour without weighing you down.

It’s creamy. It’s fresh. It’s salty from the bacon, juicy from the chicken, sweet from the corn, and zingy from the lemon. And yes, using hummus as a pasta sauce base is genius. It gives body, protein and richness in seconds.

If you’re trying to keep dinners interesting, use up herbs, or just want a quick green pasta recipe that actually tastes good, this one earns its place on repeat.

Why this super green pasta works so well

This isn’t just “green for the sake of it.” Every ingredient in the sauce does something important.

Avocado gives natural creaminess and healthy fats, helping the sauce feel luxurious without actual cream.

Frozen peas add sweetness and body while boosting the green colour.

Hummus is the clever move. It contains chickpeas, tahini and garlic, so you get depth, nuttiness and structure instantly. It thickens the sauce without needing flour or cream.

Fresh basil brings that classic Italian herb note.

Fresh mint lifts everything and stops it tasting heavy.

Coconut milk loosens the sauce and adds a subtle sweetness without overpowering it.

Lemon zest and juice cut through the richness and keep the whole dish bright.

Then you layer in crispy bacon lardons for salt and texture, juicy chicken breast for protein, and sweetcorn for little pops of sweetness.

It’s balanced. Creamy but fresh. Comforting but vibrant.

A quick word on green pasta sauces

Green pasta sauces have long been a staple in Italian cooking. Traditional pesto Genovese is the most famous example, using basil, pine nuts and parmesan to create a raw herb sauce.

Modern variations have expanded that idea to include spinach, rocket, peas and even avocado. The logic is the same, use fresh ingredients, blitz them into a smooth sauce, and toss through hot pasta.

This recipe sits somewhere between pesto and a creamy pasta sauce. It has the freshness of pesto, but the body and richness of a cream-based sauce, without actually relying on double cream.

That makes it ideal for weeknight cooking when you want something that feels indulgent but still light.

Ingredients

1 avocado, roughly chopped
100 g frozen peas
100 g hummus
20 g fresh basil, torn
20 g fresh mint leaves
100 ml coconut milk
Zest and juice of 1 lemon
200 g farfalle
1 chicken breast
200 g bacon lardons
140 g tinned sweetcorn, drained
Parmesan, grated to serve

Salt and black pepper
Cooking oil

How to make super green pasta with chicken & bacon

Put the hummus, avocado, coconut milk, frozen peas, mint, basil, lemon zest and lemon juice into a blender.

Blitz until completely smooth and bright green. Scrape down the sides if needed. The texture should be silky and spoonable.

Bring a large pan of salted water to the boil and cook the farfalle for 2 minutes less than the packet instructions.

Meanwhile, cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.

Heat a drizzle of cooking oil in a large frying pan over medium to high heat.

Add the chicken and bacon lardons and cook until the chicken is cooked through and the bacon is crispy and golden.

Add a ladle of pasta water into the pan and reduce the heat slightly.

Drain the pasta, reserving some pasta water.

Add the drained pasta to the pan with the chicken and bacon.

Pour in the super green sauce and a splash of reserved pasta water.

Add the sweetcorn and toss everything together over medium heat just to warm through. Do not boil aggressively. Think of it like warming pesto rather than cooking a cream sauce.

Taste and adjust seasoning.

Serve immediately with grated parmesan over the top.

Tips for the best creamy green pasta

Use ripe avocado for maximum creaminess.

Do not overheat the sauce once it’s added. High heat can dull the colour and affect the texture.

Reserve plenty of pasta water. The starch helps bind the sauce to the pasta.

Salt the pasta water properly. It seasons the whole dish from within.

If the sauce thickens too much, loosen it with extra pasta water.

For extra greens, stir in a handful of baby spinach at the end.

Variations and substitutions

You can easily adjust this super green chicken pasta depending on what you have.

Swap chicken breast for chicken thighs for juicier meat.

Use pancetta instead of bacon lardons for a slightly richer flavour.

Replace coconut milk with double cream if you want it richer.

Make it vegetarian by skipping the chicken and bacon and adding mushrooms or courgette instead.

Use penne or rigatoni instead of farfalle if that’s what you have.

Add chilli flakes if you like a little heat.

What to serve with super green pasta

This is a complete meal on its own, but if you want to round it out:

Serve with garlic bread.

Add a simple tomato salad.

Or pair with roasted tenderstem broccoli.

It also works brilliantly as meal prep for lunches.

If you enjoy this kind of creamy chicken pasta, you might also like creamy paprika chicken pasta or one pot pesto chicken pasta for similar quick weeknight energy.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 2 days.

The sauce may thicken as it sits because of the avocado and hummus.

Reheat gently on the hob or in the microwave with a splash of water to loosen.

Freezing is not recommended due to the avocado texture.

FAQs

Can I make super green pasta ahead of time?
You can prep the sauce in advance and store it in the fridge for up to 24 hours, but toss it with pasta just before serving for best texture.

Will the avocado go brown?
The lemon juice helps prevent browning, and once mixed with pasta it stays vibrant.

Can I make this dairy free?
Yes. Skip the parmesan and ensure your hummus is dairy free.

Is this healthy?
It’s packed with greens, healthy fats and protein, making it a balanced midweek option.

Can I use fresh peas instead of frozen?
Yes. Blanch them briefly before blending.

What pasta works best for green pasta sauce?
Short shapes like farfalle, penne or fusilli hold the sauce well.

Creamy, herby, vibrant and packed with flavour. This super green pasta with chicken and bacon proves that healthy-ish midweek dinners do not need to be boring.

Bright green. Big flavour. Quick enough for any night of the week.