Creamy Chicken and Bacon Pasta
A delightful and comforting pasta dish with savory chicken, crispy bacon, and a rich, creamy sauce, perfect for busy weeknights or special family dinners.
Ingredients
Pasta and Meat
- 6 oz fettuccine or other pasta
- 5 - 7 oz bacon, chopped
- 6 oz chicken breast, cut in half horizontally
Sauce Ingredients
- 1 tbsp butter (30 g)
- 2 cloves garlic, minced
- ½ small onion finely chopped (brown, white, or yellow)
- ¾ cup heavy cream / thickened cream
- ¾ cup pasta cooking water (Note 1)
- ½ cup fresh grated parmesan (or 1/4 cup store-bought grated, Note 2)
- to taste salt and pepper
Garnishes
- Fresh parsley
- Extra parmesan for serving
Instructions
Cooking the Pasta
- Bring a large pot of salted water to boil. Add pasta and cook according to packet instructions, MINUS 2 minutes (it will finish cooking in the sauce).
- Scoop out a mugful of pasta cooking water, then drain the pasta.
Cooking the Bacon and Chicken
- Meanwhile, cook bacon in a skillet until golden and crispy. Drain on paper towels.
- Season chicken on both sides and cook in the bacon fat for about 2 minutes on each side.
- Wipe the pan if you prefer a cleaner sauce. This will keep the sauce pretty white.
Making the Sauce
- Melt butter over medium heat in the same pan. Add minced garlic and finely chopped onion, cooking for 3 - 4 minutes until the onion is light golden and soft.
- Stir in the cream, about 3/4 cup of pasta water, and parmesan. Simmer for 2 minutes until the sauce reduces slightly. Season with salt and pepper to taste.
Combining and Serving
- Add the drained pasta to the sauce and toss gently for about 1 1/2 minutes. The sauce will thicken and coat the pasta. If it gets too thick, add a splash of pasta water.
- Finally, toss in the cooked bacon and chicken.
- Serve immediately, garnished with extra parmesan and fresh parsley.
Notes
For extra flavor, marinate the chicken briefly or use half-and-half instead of heavy cream for a lighter dish. You can also add vegetables like spinach or peas for enhanced nutrition.