Description
A creamy and smoky pasta dish featuring tender chicken and crispy bacon, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz (340 g) penne or rigatoni pasta
- 8 slices of bacon
- 1 lb (450 g) boneless chicken breasts
- 2 cloves garlic, minced
- ½ cup chicken stock
- 1 cup (240 ml) heavy cream
- ½ cup (50 g) grated Parmesan cheese
- 2 tablespoons chopped parsley
- Juice of 1 lemon (optional)
- Salt and pepper to taste
Instructions
- Boil the pasta in well-salted water until al dente, about 10–12 minutes.
- In a skillet, cook the bacon over medium heat until crisp. Remove and drain on paper towels, reserving 2 tablespoons of bacon fat.
- Cut chicken into bite-sized pieces, season with salt and pepper, and sear in the bacon fat until cooked through, about 4–5 minutes per side.
- Remove chicken from skillet and sauté garlic in the same skillet for 30 seconds.
- Deglaze the skillet with chicken stock, then stir in heavy cream and Parmesan, simmering for 3–4 minutes.
- Toss the cooked pasta, chopped bacon, and chicken in the sauce. Finish with parsley and lemon juice if desired.
Notes
For lighter options, reduce the amount of heavy cream or substitute with half-and-half. Reserve pasta water for a silky sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg