Creamy Bacon Chicken Pasta
Creamy Parmesan sauce loaded with crumbled cooked bacon then topped with perfectly seasoned sliced chicken breast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Saute
- Cuisine: American
Ingredients
Dry rub for the chicken
1/2 teaspoon garlic powder
1/2 teaspoon chicken bouillon powder
1/4 teaspoon annatto (for color)
1/4 teaspoon onion powder
1/4 teaspoon salt
Dash of pepper
6 slices of bacon, cooked and crumbled
2-3 pieces of thin chicken breast (I take one large chicken breast, butterfly into 2 pieces then pound thin)
16oz box thin spaghetti noodles (I only cook about 3/4 of the box)
3 garlic cloves, grated
1 tablespoon butter
1 tablespoon flour
2 cups light cream
3/4 cup fresh grated Parmesan cheese
1/3 cup shredded asiago cheese
1/2 cup reserved pasta water
3/4 teaspoon salt
1/4 teaspoon pepper
Instructions
1. Season your chicken breasts with the dry rub ingredients then set aside.
2. Bring a salted pot of water to boil and cook 3/4 of the box of noodles (I always find the full box is too much). While the noodles are boiling, carefully reserve 1/2 cup of the water to use in the cheese sauce.
3. Cook the strips of bacon, then crumble into pieces. Reserve 2 tablespoons of the bacon grease then clean the rest of the pan.
4. To the cleaned pan, add 2 tablespoons of reserved bacon grease and add the seasoned chicken breasts. Cook over medium heat for 4-5 minutes per side depending on the thickness, internal temperature needs to reach 165 degrees. Once fully cooked, place on a plate and cover with foil. Allow to rest before slicing into strips or dicing into pieces.
5. Clean the pan that the chicken was just cooked in, then add the 1 tablespoon of butter over medium heat and add the grated garlic. Cook for 1 minute. Whisk in the 1 tablespoon of flour then pour in the light cream and season with the salt and pepper. Heat for 5 minutes to thicken.
6. Add the Parmesan and asiago cheeses and whisk to fully melt into the cream. Add as much pasta water as you’d like, I usually use most of the 1/2 cup of reserved water. As the sauce cools it will thicken.
7. Add the cooked noodles, the sliced/diced chicken, and the crumbled bacon to the sauce. Garnish with more shredded cheeses!