Creamy Chicken and Bacon Pasta with Parmesan
Fettuccine tossed in a garlic Parmesan cream sauce with crisp bacon and seared chicken cutlets.
Equipment
- Large pot
- Large skillet
- Tongs
- Meat thermometer
Ingredients
Main Ingredients
- 8 oz fettuccine or another long pasta
- 6 bacon slices about 6 oz, chopped
- 8 oz boneless skinless chicken breast sliced in half horizontally into two thin cutlets
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- ½ small yellow onion finely chopped
- ¾ cup heavy cream
- ¾ cup starchy pasta cooking water reserved
- ½ cup freshly grated Parmesan plus extra for serving
- 1 tbsp kosher salt for the pasta water
- 1 pinch kosher salt for seasoning the chicken
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Boil. Cook the fettuccine in well salted water until 2 minutes shy of tender, reserve a mug of water, and drain.
- Crisp. Fry the bacon in a skillet until golden, then lift it out and keep the fat.
- Sear. Season the cutlets and brown them for 2 minutes per side until they read 165 degrees F inside.
- Simmer. Wipe the pan, melt the butter, soften the garlic and onion for 3 to 4 minutes, then simmer with the cream, pasta water, and Parmesan for 2 minutes.
- Toss. Fold in the pasta for about 90 seconds until glossy, then add the sliced chicken and bacon.
- Serve. Plate right away with parsley and extra Parmesan.
Notes
Substitutions: Use half and half for part of the cream for a lighter sauce, or swap in boneless skinless chicken thighs and cook to 165 degrees F.
Tips: Pull the pasta 2 minutes early and add pasta water a splash at a time to adjust the sauce.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat gently to 165 degrees F.