Creamy Chicken and Bacon Pasta

• Meat

  • 5 oz Bacon
  • 6 oz Chicken breast

• Produce

  • 2 Garlic cloves
  • 1/2 Onion, small white or yellow brown
  • 1 Parsley, fresh

• Pasta & Grains

  • 6 oz Fettuccine or other pasta

• Dairy

  • 1 tbsp Butter
  • 3/4 cup Heavy cream / thickened cream
  • 1/2 cup Parmesan, fresh grated
  • 1 Parmesan

• Liquids

  • 3/4 cup Pasta cooking water

Found on recipetineats.com

Description

Ingredients

• 6 oz / 180g fettuccine or other pasta
• 5 -7 oz / 150 - 200 g bacon, chopped
• 6 oz / 180g chicken breast, cut in half horizontally
• 1 tbsp butter (30g)
• 2 garlic cloves, minced
• ½ small onion, finely chopped (brown, white or yellow)
• ¾ cup heavy cream / thickened cream (185ml)
• ¾ cup pasta cooking water (185ml) (Note 1)
• ½ cup FRESH grated parmesan (or ¼ cup store bought grated) (Note 2)
• Fresh parsley
• Parmesan

Directions

• 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 ¾ 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 & pepper.
• Add pasta and toss gently in the sauce for about 1½ 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!

Nutrition