Description
This creamy chicken and bacon pasta recipe combines tender chicken breast and crispy bacon tossed in a rich, buttery garlic cream sauce with parmesan cheese. The sauce is perfectly balanced with sautéed onions and garlic, creating a luxurious pasta dish that’s quick and easy to prepare, ideal for a comforting weeknight meal.
Ingredients
Scale
Pasta
- 6 oz / 180 g fettuccine or other pasta
Meats
- 5-7 oz / 150-200 g bacon, chopped
- 6 oz / 180 g chicken breast, cut in half horizontally
Sauce and Flavorings
- 1 tbsp (30 g) butter
- 2 garlic cloves, minced
- 1/2 small onion, finely chopped (brown, white or yellow)
- 3/4 cup (185 ml) heavy cream / thickened cream
- 3/4 cup (185 ml) pasta cooking water
- 1/2 cup fresh grated parmesan (or 1/4 cup store-bought grated parmesan)
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped
- Parmesan, for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions minus 2 minutes to allow the pasta to finish cooking in the sauce.
- Reserve Pasta Water and Drain: Before draining, scoop out about 3/4 cup of pasta cooking water and set aside. Then drain the pasta completely.
- Cook Bacon: In a skillet, cook the chopped bacon over medium heat until golden and crisp. Remove and drain on paper towels to remove excess fat.
- Cook Chicken: Season both sides of the chicken breast with salt and pepper and cook it in the bacon fat for 2 minutes on each side until cooked through and lightly browned.
- Optional Pan Wipe: Wipe the pan clean to remove excess bacon fat to keep the sauce light in color and taste; this results in a buttery clean sauce rather than a strong bacony flavor.
- Sauté Aromatics: Over medium heat, melt the butter in the pan. Add the minced garlic and finely chopped onion, cooking for 3 to 4 minutes until the onion is soft and lightly golden.
- Make Cream Sauce: Pour in the heavy cream, reserved pasta water, and add the parmesan cheese. Stir the mixture and let it simmer gently for about 2 minutes until it slightly reduces. Season with salt and pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the sauce and toss gently for about 1 and 1/2 minutes. The sauce will thicken and coat the pasta evenly. If the sauce becomes too thick, add a splash of pasta water to loosen it.
- Add Bacon and Chicken: Mix the cooked bacon and chicken pieces through the pasta and sauce to combine all the flavors.
- Serve: Serve the creamy chicken and bacon pasta immediately, garnished generously with fresh parsley and extra parmesan cheese.
Notes
- Note 1: Reserve the pasta water because its starch helps thicken and bind the sauce to the pasta.
- Note 2: Freshly grated parmesan provides a richer and creamier texture compared to store-bought pre-grated cheese.
- Note 3: Wiping the pan of excess bacon fat before making the sauce is optional but recommended if you want a lighter tasting sauce with a buttery flavor rather than a strong bacon flavor.
