Get ready to indulge in the ultimate comfort food: a creamy chicken and bacon pasta that's as easy to make as it is irresistible.
Imagine tender chicken, crispy bacon, and perfectly cooked pasta all enveloped in a luscious, creamy sauce—prepare to be amazed!
Ingredients
For this dish, I'm using a bunch of awesome ingredients that will make our creamy pasta super tasty! We're talking fettuccine – or really any pasta you dig, about 6 oz. Then, we need 5-7 oz of bacon, chopped and ready to sizzle.
Next, I can't forget 6 oz of chicken breast: cut that right in half so it cooks evenly! You'll see how easy it is.
I depend on ingredients, like 1 tbsp of butter, a couple–2 to be exact–minced garlic cloves, and ½ of a small–brown, white or yellow will work–finely chopped onion. Mushrooms would also pair nicely with this dish.
Don't forget the creamy goodness: ¾ cup of heavy cream. Pasta water is key; save about ¾ cup of that. Now, about ½ cup of that freshly grated parmesan–or ¼ cup of the store-bought. Fresh parsley is optional, but you should consider it. Sounds yummy, right?!
Instructions
I always kick things off by bringing a large pot of salted water to a boil! I'm adding my fettuccine – or whatever pasta I'm feeling today – and cooking it for two minutes less than the package says. This creamy pasta bake features a delightful combination of texture and flavor, just like the recipe in the knowledge. Don't forget to scoop out a mug of that starchy pasta water before you drain it; it's liquid gold!
Now, let's crisp up that bacon. Once it's golden and irresistible, place it on paper towels. Next, I'm seasoning my chicken and cooking it in the bacon fat for about two minutes per side. It should be nicely cooked!
Now, I'm melting butter! I throw in the minced garlic and chopped onion, cooking them until they're soft and slightly golden, about 3-4 minutes. Add cream, that reserved pasta water, and parmesan; stir, and let it simmer for a couple of minutes until thickened. Season with salt and pepper. Finally, I add the pasta, bacon, and chicken to the sauce and toss gently for 1 1/2 minutes.
Recipe Notes
Before you drain the pasta, make sure you scoop out about a mugful of the pasta cooking water – you'll need it for achieving that perfect, creamy sauce, as the starch in the water reacts beautifully with the fats from the cream and butter, thickening it up just right!
Now, let's talk parmesan. Freshly grated is best because it's finer and melts like a dream. If you're using the store-bought stuff, make sure it's finely grated. Otherwise, it might not melt properly, and you won't get that super silky sauce. Don't worry, though, the flavor will still be amazing!
Okay, about that bacon fat – I know it feels wrong to throw it out. I filmed this without wiping the pan – it tasted too bacony, and the sauce was brown, not white! That's why I wipe the pan now. You could totally skip the butter and use the bacon fat instead – but fair warning, it'll taste super bacony!
Last note – I'm only giving you the nutrition info reluctantly! This is indulgent, I tell ya!
Short Recipe Version
Creamy Chicken and Bacon Pasta
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
Ingredients:
- 1 lb pasta
- 1 lb chicken breast, cubed
- 6 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pasta water (reserved)
- Salt and pepper to taste
Instructions:
- Cook pasta according to package directions, reserving 1/4 cup pasta water.
- Cook bacon in a large skillet until crispy. Remove bacon and set aside, reserving bacon fat.
- Add chicken to the skillet and cook until browned and cooked through.
- Add onion and garlic to the skillet and cook until softened.
- Stir in heavy cream and Parmesan cheese. Simmer until cheese is melted and sauce is thickened.
- Add cooked pasta and bacon to the sauce. Toss to combine, adding pasta water to thin if needed.
- Season with salt and pepper to taste.
- Serve.
Nutrition Information (Per Serving – Estimated):
- Calories: 550-650
- Protein: 30-40g
- Fat: 30-40g
- Net Carbs: 40-50g