Creamy Chicken and Bacon Pasta
A creamy pasta loaded with chicken, bacon, cream, and parmesan. Saucier and richer than classic Alfredo.
Ingredients
- fettuccine or other pasta
- bacon
- chicken breast
- butter
- garlic cloves
- onion
- heavy cream / thickened cream
- pasta cooking water
- fresh grated Parmesan
- fresh parsley
- Parmesan
Method
- Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
- SCOOP OUT a mugful of pasta cooking water, then drain.
- Meanwhile, cook bacon until golden, drain on paper towels.
- Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
- 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.
- 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.
- Toss through bacon and chicken.
- Serve immediately, garnished with parmesan and parsley!