One-Pot Cajun Chicken Bacon Pasta Alfredo

• Meat

  • 8 strips Bacon
  • 1 lb Chicken breasts

• Produce

  • 3 cloves Garlic
  • 2 tbsp Parsley, fresh

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 12 oz Bowtie pasta

• Baking & Spices

  • 1 tbsp Cajun seasoning
  • 1 tbsp Flour

• Oils & Vinegars

  • 2 tbsp Oil

• Dairy

  • 1/2 cup Half-and-half cream
  • 1 cup Milk
  • 1/2 cup Parmesan cheese, grated

• Liquids

  • 1 tbsp Water

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1 lb chicken breasts
• 8 strips bacon
• 2 tablespoons oil
• 12 oz bowtie pasta
• 1 tablespoon Cajun seasoning
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup half-and-half cream
• 1 tablespoon flour
• 3 cloves garlic
• 1 tablespoon water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1 lb boneless skinless chicken breasts, cut into 1-in cubes
• 8 strips bacon, diced into 1/2-in pieces
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 2 cups chicken broth
• 1 cup milk
• 1/2 cup half-and-half cream
• 12 oz dry farfalle pasta
• 1 tablespoon white whole wheat flour
• 1 tablespoon water
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• Salt and pepper to taste

Directions

• In a large skillet over medium-high heat, saute chicken, bacon, and garlic in olive oil until chicken is no longer pink and bacon is cooked through. Stir Cajun seasoning, chicken broth, milk, half-and-half, and dry pasta into skillet and reduce heat to medium. Cover skillet.
• Bring pasta to a boil, stirring occasionally until most of the liquid is evaporated and pasta is cooked, about 10-15 minutes. In a small bowl, whisk flour and water until smooth and add to skillet. Stir Parmesan cheese, parsley, and salt and pepper to taste into pasta and gently stir until combined. Serve pasta hot and enjoy!

Nutrition