Creamy Chicken and Bacon Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
2
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Calories
946 kcal
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Course
Main Course, Dinner
Creamy Chicken and Bacon Pasta
Description
This dish starts with fettuccine cooked just shy of al dente, then finished in a sauce made from sautéed garlic and onion in butter, combined with heavy cream and Parmesan cheese. The sauce gains body and silkiness by adding reserved pasta cooking water, which contains starch helping to emulsify and thicken it. Bacon is cooked separately until golden and crispy, contributing a smoky, savory note, while chicken breast is cooked in bacon fat for additional flavor before being combined with the sauce and pasta.
The final pasta is tossed until the sauce thickens and coats all the strands uniformly. Fresh parsley and extra Parmesan can be added at serving for brightness and extra flavor. This dish offers a hearty, indulgent meal with contrasting textures from the crispy bacon pieces and tender chicken and pasta.
Using freshly grated Parmesan ensures it melts smoothly in the sauce. Optionally wiping bacon fat from the pan before making the sauce gives a cleaner, buttery flavour instead of a strong bacony one. Pasta cooking water is essential to get the sauce consistency right.
Ingredients
- 6 oz / 180 g fettuccine or other pasta
- 5 -7 oz / 150 - 200 g Bacon , chopped
- 6 oz / 180 g chicken breast , cut in half horizontally
- 1 tbsp (30 g) butter
- 2 garlic minced, cloves
- 1/2 onion finely chopped (brown, white or yellow, small
- 3/4 cup (185ml) heavy cream or thickened cream
- 3/4 cup (185ml) pasta cooking water (Note 1)
- 1/2 cup Parmesan Cheese or 1/4 cup store bought grated) (Note 2, fresh grated
To Serve
- parsley fresh
- parmesan
Instructions
- 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 & 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!
Notes
- Reserve a mugful of pasta water before draining to help thicken and emulsify the sauce.
- Use freshly grated Parmesan for a smoother sauce; store-bought grated Parmesan may not melt fully.
- Wiping bacon fat from the pan before making the sauce results in a less intense bacon flavor and lighter color but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 946 kcal
% Daily Value*
| Serving | 318g | |
| Calories | 946cal | 47% |
| Carbohydrates | 54.4g | 18% |
| Protein | 57.4g | 115% |
| Fat | 54.6g | 84% |
| Saturated Fat | 24.9g | 125% |
| Cholesterol | 276mg | 92% |
| Sodium | 1444mg | 60% |
| Potassium | 745mg | 16% |
| Sugar | 0.8g | 2% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 320mg | 32% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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