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Cheesy Bacon Wrapped Chicken Thighs Rigate

Cheesy Bacon wrapped Chicken Thighs Rigate smothers penne pasta, mushrooms, sun-dried tomatoes and vegetables in a creamy sauce with bacon wrapped chicken thighs for a delicious, flavorful dinner.

This simple mushroom sauce is made with Italian seasonings and three different cheeses including cream cheese and Swiss for a creamy texture that is pourable and decadent over pasta. We added a side of our favorite steamed veggies for a complete meal that creates a wonderful meal for any occasion.

Bacon wrapped chicken thighs brings a high protein, flavorful element to this pasta dish by combining versatile chicken thighs with smoky, cured bacon; a pairing that is iconic and popular because the flavors and textures go so well together.

Cheesy Bacon Wrapped Chicken Thighs Rigate
Cheesy Bacon Wrapped Chicken Thighs Rigate

There is some versatility in this dish, for instance, you can change out the type of pasta used, or even omit it completely if you prefer. Bacon wrapped chicken thighs covered in a cheesy mushroom sauce is a delicious dinner on it’s own.

The chicken can be stuffed before it is wrapped in bacon, which is a popular way to enjoy these two meats together. Cream cheese stuffed chicken thighs wrapped in bacon, mushroom stuffed chicken thighs wrapped in bacon, or even spinach stuffed chicken thighs wrapped in bacon are all delicious variations that you can try.

We love to take recipes and make them our own by using what ingredients we have on hand, and by incorporating our favorite seasonings and preferred cooking methods.

What is rigate?

Simply put, rigate is a generic term used to describe the texture of a pasta. Rigate means ‘furrowed or ridged’ and can be applied to any shape of pasta including shells and penne. We usually have penne pasta in our home, so that is the shape of pasta we are using for this recipe; and because it is ridged, it is considered a rigate pasta.

You can use any pasta that you prefer, or even swap it out for rice or omit altogether. This recipe is buildable and you can enjoy it in any way to desire.

Bacon Wrapped Chicken Rigate 2
Cheesy Bacon Wrapped Chicken Thighs Rigate

Can you cook raw bacon and raw chicken together?

Yes, raw bacon and raw chicken can be cooked at the same time. In fact, cooking these two meats together is how you create that rich flavor combination that is so well loved by pairing them in the same dish.

Bacon will need to be raw in order to be wrapped around the chicken most easily. Simply season the chicken beforehand, wrap with the bacon, and cook for the allotted time.

Are chicken thighs or chicken breasts better for bacon wrapped chicken?

Our cheesy bacon wrapped chicken thighs rigate makes excellent use of the two meats, and by enjoying them alongside a cheesy mushroom pasta, it creates a full meal that is a favorite dinner option. Bacon wrapped chicken thighs in oven is the method that we used, and they come together quickly and with ease.

If you are looking to make a stuffed chicken wrapped in bacon, chicken breasts are a great option because they are larger and can be pounded into thinner portions that can be stuffed and more easily rolled to hold the fillings. But, you can still enjoy stuffed chicken thighs Jamie Oliver style, they just take a little more finesse in preparation.

What is mushroom sauce made of?

A simple mushroom sauce is very basic and made with a butter or olive oil base, white wine, and some basic seasonings like salt and pepper. There are variations, and additional ingredients can include shallots, garlic, lemon juice, and fresh herbs.

We did not use white wine in our mushroom sauce but you absolutely can. White wine will deepen the flavor and bring a rich undertone to the sauce.

If you need to thicken your mushroom sauce you can use cornstarch or flour and make a slurry with water. Whisk it into the sauce and allow it to cook until the sauce has thickened to your liking.

Raw Bacon Strips On A Baking Tray

What can I serve with bacon wrapped chicken thighs?

This cheesy bacon wrapped chicken thighs rigate is a well rounded dinner when made as directed. It includes a side of our favorite steamed veggies, and a cheesy mushroom pasta. If you are looking to change up how you serve these bacon wrapped chicken thighs, here are some other ideas for sides and substitutions.

Cheesy Bacon Wrapped Chicken Thighs Rigate

Cheesy Bacon Wrapped Chicken Thighs Rigate is an excellent use of smoky cured bacon, organic, free range chicken, and an array of delicious organic veggies in a creamy cheesy sauce. This is one of our favorite dinners to make when we want something a little extra.

Here is a look at how you will prepare this dinner as directed

  • Boil a large pot of water and cook pasta according to directions.
  • Cook the noodles to al dente, drain them and toss them with olive oil. Set aside covered to keep warm.
    (For the Chicken)
  • Melt coconut oil in a large skillet on medium low heat.
  • Wrap the chicken with bacon and hold the bacon on with pre soaked wooden toothpicks.
  • Place the bacon covered chicken in the skillet and cook covered on medium heat for 10 minutes, until the bacon is crisp, and the internal temperature of the chicken reaches 165 degrees F.
  • Remove chicken to a serving plate.
    (For the Sauce)
  • In a two-quart pot on low heat, place all the cheeses and the heavy cream. Cover and let warm until all the cheese is melted.
  • Once the cheese is melted, stir the sauce until it is smooth and thick but pourable sauce.
  • Add the sliced onions and mushrooms to the pan that the bacon wrapped chicken was cooked in.
  • Cook covered for until the onions are browned.
  • Add the chopped broccoli, tomatoes, carrots and cauliflower to the skillet and cook until chicken and carrots are completely done.
  • Toss the cooked veggies with the cooked pasta.
  • Pour the cheese sauce into a serving dish.
  • Serve plated with bacon wrapped chicken, vegetables and noodles on a plate. Pour on the cheese sauce and garnish as desired.
Cheesy Bacon Wrapped Chicken Thighs Rigate
Yield: 6 servings

Cheesy Bacon Wrapped Chicken Thighs Rigate

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Cheesy Bacon Wrapped Chicken Thighs Rigate is Richly flavorful. Cheesy Sauce smothers Penne Rigate pasta, mushrooms, sun-dried tomatoes and vegetables. Partner this with bacon wrapped chicken Thighs to make a heavenly dinner.

Ingredients

  • 8 oz. package organic penne Rigate
  • Mushrooms, sliced
  • 6 chicken thighs
  • 6 slices bacon, chopped
  • 1 large yellow onion, sliced
  • 1 Cup marinated dried tomatoes
  • 1 Cup broccoli, chopped
  • 1 Cup cauliflower, chopped
  • 1 Cup baby carrots
  • 2 Tablespoon coconut oil or butter
  • 1/2 Cup shredded swiss cheese
  • 8 oz. cream cheese
  • 1 Cup pepper jack cheese
  • 2 Cups heavy cream
  • 1 Tablespoon olive oil
  • 1 to 2 Tablespoon balsamic vinegar
  • 1 Tablespoon pepper
  • 1 Tablespoon crushed red pepper flakes
  • 2 Tablespoons Italian seasonings
  • Parsley or cilantro, for garnish

Instructions

  1. Boil a large pot of water and cook pasta according to directions and toss with olive oil
  2. Set aside in a large bowl

For the Chicken:

  1. Melt coconut oil in a large skillet on medium low heat
  2. Wrap the chicken with bacon and hold the bacon on with skewers or toothpicks
  3. Place the bacon covered chicken in the skillet and cook covered on medium heat for 10 minutes

For the sauce:

  1. In a two quart pot on low heat, place all the cheeses and the heavy cream. Cover and let warm until all the cheese is melted, stirring occasionally to ensure no sticking
  2. Once the cheese is melted, stir the sauce until it is smooth and thick but pourable sauce
  3. Add the sliced onions and mushrooms to the chicken skillet
  4. Cook covered for until the onions are a bit browned. Turn the chicken over, add the chopped broccoli, tomatoes, carrots and cauliflower to the skillet and cook until chicken and carrots are completely done
  5. Remove chicken to a serving plate
  6. Add veggies to a large bowl with the noodles
  7. Pour the cheese sauce into a serving dish
  8. Serve plated with chicken and noodles on a plate and sauce poured over as desired

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 1030Total Fat 82gSaturated Fat 44gTrans Fat 1gUnsaturated Fat 33gCholesterol 337mgSodium 737mgCarbohydrates 27gFiber 4gSugar 9gProtein 51g

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Susie

Tuesday 24th of May 2016

Hi Diane -

I'm looking for easy, cost-effective, but healthy recipes for the older patrons at the VFW. I'm thinking I'll give this a try soon.

Can I bake the bacon-wrapped chicken in the oven rather than a grill? I'd be making around 70 servings and it would be much easier.

I'm gonna go through a lot of your recipes and put them on our weekly menu. I'm also thinking to print out your photos and website link so they can look up future recipes.

Love your website! ?

Diane

Tuesday 24th of May 2016

Hi Susie, I think your seniors at the VFW hall would love this recipe! You can bake the chicken if you wish. While it's baking make the cheese sauce and veggies. It should go together fine at the end. I'm so honored you are planning to use our recipes for your menu! I appreciate the link back and you not publishing the entire recipe. Have a great day!

swathi

Monday 29th of February 2016

Delicious, Love to try it, Thanks for sharing with Hearth and soul blog hop, pinning. s

homemadefoodjunkie

Monday 29th of February 2016

Thanks you Swathi! Enjoy!

Adri

Monday 22nd of February 2016

I completely agree with you about organic chicken being worth the price. Once I learned about the industrial chicken growing business - all of its horrors and cruelty - well, I was off chicken for quite some time. I do not mind paying more for what is surely a superior product, and for birds that live a decent life. Thank you for the tip on Fat Pig Farm. I will check them out. And that is quite a story about teh aggressive rooster. I am with your husband though. I do not think I could have eaten the bird either!

This dish sounds absolutely delicious. I know my family will enjoy it.

homemadefoodjunkie

Monday 22nd of February 2016

Thank you Adri! This is a really tasty meal! I've been horrified by what I've been paying people to do to the animals I eat. I'm so glad we are gaining a greater awareness of mass production of meat processes, and their problems. The solutions are out there in good local organic farming. Have a great day!

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