Mains
Creamy Chicken and Bacon Pasta
A creamy pasta loaded with chicken, bacon, cream, and parmesan. Saucier and richer than classic Alfredo.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
- 2
SCOOP OUT a mugful of pasta cooking water, then drain.
- 3
Meanwhile, cook bacon until golden, drain on paper towels.
- 4
Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- 5
Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- 6
Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
- 7
Add cream, about 3/4 cup pasta water and Parmesan. Stir, then simmer for 2 minutes until it reduces slightly — you don't need to be exact here. Season with salt and pepper.
- 8
Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
- 9
Toss through bacon and chicken.
- 10
Serve immediately, garnished with parmesan and parsley!
Fresh/Uncured Bulb: This is a fully grown bulb harvested later in the season but pulled straight from the ground without the standard 2–4 week drying process. The cloves are moist and juicy, wrapped in thick, fleshy layers rather than the traditional dry, papery skins.
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