Ingredients
- 12 ounces of pasta (fettuccine or penne work well)
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, chopped
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 cup of heavy cream
- 1 cup of chicken broth
- 1 cup of grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon of Italian seasoning
- Fresh parsley, chopped, for garnish
If you’re looking to mix things up, feel free to substitute the chicken with shrimp or the heavy cream with a lighter cream option. For a vegetarian twist, omit the chicken and bacon and add your favorite vegetables, such as mushrooms or spinach.
Instructions
- Start by cooking the pasta according to the package instructions. Once cooked, drain and set aside.
- In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain.
- Using the same skillet, add the olive oil. Once heated, add the chicken pieces. Season with salt, pepper, and Italian seasoning. Cook the chicken until it’s browned on all sides and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
- Add the Parmesan cheese, stirring continuously until the cheese has melted and the sauce has thickened slightly.
- Return the cooked chicken and bacon to the skillet, stirring to coat them in the sauce.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the creamy sauce.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International