Mains

Creamy Chicken and Bacon Pasta

A creamy pasta loaded with chicken, bacon, cream, and parmesan. Saucier and richer than classic Alfredo.

Prep5 min

Cook15 min

Total20 min

Serves2

Scale

Units

Ingredients

6 ozfettuccine or other pasta180 g

5 ozbacon150-200 g, chopped

6 ozchicken breast180 g, cut in half horizontally

1 tbspbutter30 g

2garlic clovesminced

½ smallonionfinely chopped (brown, white or yellow)

¾ cupheavy cream / thickened cream185ml

¾ cuppasta cooking water185ml

½ cupfresh grated Parmesanor 1/4 cup store-bought grated

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 and 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!

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