Creamy Bacon Roasted Broccoli Pasta is pure comfort food. Tender pasta is combined with oven-roasted broccoli and crispy bacon in a creamy, garlicky Parmesan sauce with a touch of Cajun seasoning for just the right amount of heat.
Creamy Bacon Roasted Broccoli Pasta
This is one of my favorite pasta dinners—simple to make, full of flavor, and all served in one pan. Roasted broccoli brings a caramelized, slightly smoky note, while crisp bacon adds savory crunch. The sauce is rich and garlicky, finished with Parmesan and white cheddar for a smooth, satisfying bite. It’s an easy weeknight meal that comes together in under an hour and is a great way to get extra vegetables onto the plate when kids or picky eaters are around.
For other creamy pasta ideas, try variations like creamy bacon gnocchi, creamy Italian rotini, or creamy tomato tortellini.
Can I steam the broccoli instead?
You can steam the broccoli to save time, but roasting brings the best flavor. Oven-roasted broccoli becomes tender with browned, slightly charred edges that deepen the overall taste of the dish.
How to Make Creamy Bacon Roasted Broccoli Pasta
- Prepare. Preheat your oven to 425°F (220°C).
- Roast the broccoli. Toss broccoli florets with oil, half the Cajun seasoning, salt, and pepper. Roast 15–20 minutes until tender and lightly charred.
- Cook the bacon. While the broccoli roasts, cook diced bacon in a large pot until crispy, then remove and drain most of the grease, leaving about 2 tablespoons.
- Sauté the aromatics. In the reserved bacon fat, cook diced onion until soft, about 5 minutes. Add minced garlic and cook briefly until fragrant.
- Cook the pasta in the sauce. Add uncooked pasta, chicken broth, half-and-half, the remaining Cajun seasoning, and red pepper flakes to the pot. Bring to a boil, then reduce to a simmer, stirring often, until the pasta is tender and most liquid is absorbed (about 12–14 minutes).
- Add the cheeses. Stir in shredded white cheddar and grated Parmesan until the sauce is smooth and creamy.
- Finish the dish. Fold the roasted broccoli and most of the crispy bacon into the pasta. Serve topped with the remaining bacon and minced parsley if desired.
Storing Creamy Bacon Roasted Broccoli Pasta
Allow the pasta to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheated creamy pasta can sometimes seem a bit dry; stir in a splash of half-and-half or milk while warming to restore a silky texture.
Ingredient Notes For Creamy Bacon Roasted Broccoli Pasta
- Broccoli – Fresh florets roast best; frozen broccoli won’t develop the same char and texture.
- Olive oil – Avocado oil works well as an alternative for roasting.
- Cajun seasoning – Adjust the amount depending on the spice level of your blend and your heat preference.
- Salt & pepper – Finish with flaky sea salt and freshly cracked black pepper if available.
- Bacon – Regular pork bacon renders more fat and gives the best flavor; turkey bacon can be used but may need added butter or oil.
- Onion – Yellow or white onion provides a mild, sweet base flavor.
- Garlic – Add to taste; it brightens the sauce.
- Pasta – Fettuccine works nicely here, but any medium-to-wide pasta will hold the creamy sauce well.
- Chicken broth – Low-sodium broth lets you control the final salt level.
- Half-and-half – Heavy cream can be substituted for a richer, thicker sauce.
- Red pepper flakes – Increase for more heat, or omit for a milder dish.
- Cheeses – Freshly shredded white cheddar and freshly grated Parmesan melt best and create the creamiest 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
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Preheat the oven to 425°F (220°C).
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Toss broccoli with 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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While broccoli roasts, cook bacon in a large pot until crispy, about 10 minutes.
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Remove bacon and drain most grease, leaving about 2 tablespoons in the pot.
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Cook onion until soft, about 5 minutes, then add 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 the sauce is creamy.
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Fold in roasted broccoli and most of the bacon; toss to combine.
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Serve topped with remaining bacon and minced parsley if desired.
Video
Notes
Store leftovers 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 restore creaminess.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.