Creamy Chicken and Bacon Pasta
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 cloves , minced
- 1/2 small onion , finely chopped (brown, white or yellow)
- 3/4 cup (185ml) heavy cream / thickened cream
- 3/4 cup (185ml) pasta cooking water (Note 1)
- 1/2 cup FRESH grated parmesan (or 1/4 cup store bought grated) (Note 2)
To Serve
- Fresh parsley
- Parmesan
Instructions
- 1
Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
- 2
SCOOP OUT a mugful of pasta cooking water, then drain.
- 3
Meanwhile, cook bacon until golden, drain on paper towels.
- 4
Season chicken on both sides, cook in bacon fat, 2 minutes each side.
- 5
Wipe pan – optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
- 6
Over medium heat, melt butter. Add garlic and onion, cook for 3 – 4 minutes until onion is light golden and soft.
- 7
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.
- 8
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.
- 9
Toss through bacon and chicken.
- 10
Serve immediately, garnished with parmesan and parsley!
