Creamy Bacon Roasted Broccoli Pasta is the kind of comforting dinner everyone asks for again and again. Tender pasta is combined with oven-roasted broccoli and crispy bacon in a rich, garlicky Parmesan cream sauce with a touch of Cajun seasoning for a subtle, savory kick.
Creamy Bacon Roasted Broccoli Pasta
This pasta is one of my favorites for a reason: it’s a one-pan meal that feels indulgent but comes together quickly. Roasted broccoli adds a caramelized, slightly charred flavor that pairs perfectly with smoky bacon and a creamy sauce. The Cajun seasoning adds just enough warmth without overpowering the dish. It’s easy to make in under an hour and is a great way to get even picky eaters to enjoy their vegetables.
Serve it on its own for a simple weeknight meal or pair with a light salad if you want a fresher side. The recipe adapts well to what you have on hand—use any pasta shape you prefer and swap half-and-half for heavy cream if you want an extra-lush sauce.
Can I steam the broccoli instead?
You can steam the broccoli to save time, but roasting is my preferred method. Oven-roasted broccoli becomes tender while developing charred edges that add depth and a slightly sweet, nutty flavor the sauce benefits from.
How to Make Creamy Bacon Roasted Broccoli Pasta
- Prepare: Preheat the oven to 425°F.
- Roast the broccoli: Toss broccoli with oil, half the Cajun seasoning, salt, and pepper. Roast 15–20 minutes until tender and slightly charred.
- Cook the bacon: While broccoli roasts, cook diced bacon in a large pot until crisp. Remove with a slotted spoon and drain excess fat, leaving about 2 tablespoons in the pot.
- Sauté aromatics: Cook diced onion in the reserved bacon fat until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
- Cook the pasta: Add dry pasta, chicken broth, half-and-half, remaining Cajun seasoning, and red pepper flakes to the pot. Bring to a boil, then reduce to a simmer. Stir often and cook 12–14 minutes until pasta is tender and most liquid is absorbed.
- Make it cheesy: Stir in shredded white cheddar and grated Parmesan until melted and creamy.
- Finish: Fold in roasted broccoli and most of the bacon, toss to combine, and serve topped with the remaining bacon and freshly minced parsley if desired.
Storing Creamy Bacon Roasted Broccoli Pasta
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheated creamy pasta can thicken or dry out slightly; stir in a splash of half-and-half or milk while reheating to restore a smooth consistency.
Ingredient Notes For Creamy Bacon Roasted Broccoli Pasta
- Broccoli: Fresh florets work best; frozen broccoli can be wetter and won’t char the same.
- Olive oil: Avocado oil or another neutral oil may be used.
- Cajun seasoning: Choose your favorite brand and adjust quantity to taste; heat levels vary.
- Salt & pepper: Season to taste—flaky sea salt and freshly cracked pepper enhance texture and flavor.
- Bacon: Regular pork bacon renders fat for cooking; turkey bacon can be used but may require added butter for richness.
- Onion & garlic: Yellow or white onion and fresh garlic create the best base; adjust garlic quantity for milder or bolder flavor.
- Pasta: Fettuccine is recommended, but any short or long pasta will work.
- Chicken broth: Low-sodium broth allows better control of the dish’s final salt level.
- Half-and-half: Swap with heavy cream for a thicker, richer sauce.
- Red pepper flakes: Optional, add more for extra heat.
- Cheeses: Freshly shredded white cheddar and grated Parmesan melt smoothly and give the creamiest texture.
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
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Preheat the oven to 425°F (220°C).
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Toss broccoli with olive oil, half the Cajun seasoning, salt, and pepper on a baking sheet.
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Roast 15–20 minutes until tender and slightly charred.
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Meanwhile, cook diced bacon in a large pot until crispy, about 10 minutes. Remove bacon and drain most of the grease, leaving about 2 tablespoons.
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Cook the diced onion in the pot until soft, about 5 minutes, then add minced garlic and cook 30 seconds until fragrant.
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Add pasta, chicken broth, half-and-half, remaining Cajun seasoning, and red pepper flakes. Stir to combine.
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Bring to a boil, then reduce heat and simmer, stirring often, until pasta is tender and most liquid is absorbed, about 12–14 minutes.
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Stir in cheddar and Parmesan until melted and creamy.
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Add roasted broccoli and most of the bacon to the pot and toss to combine.
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Serve topped with the remaining bacon and freshly minced parsley if desired.
Notes
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently and add a splash of half-and-half if needed to loosen the sauce.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.