Cooked - Creamy Chicken And Bacon Pasta

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Creamy Chicken And Bacon Pasta

2.0

6 oz / 180 g fettuccine or other pasta

7 oz / 150 - 200 g bacon (, chopped)

6 oz / 180 g chicken breast (, cut in half horizontally)

1 tbsp (30 g) butter

200 g mushroom

2 garlic cloves (, minced)

½ small onion (, finely chopped (brown, white or yellow))

¾ cup (185ml) heavy cream / thickened cream

¾ cup (185ml) pasta cooking water ( (Note 1))

½ cup FRESH grated parmesan ((or ¼ cup store bought grated) (Note 2))

Fresh parsley

Parmesan

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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 ¾ 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 ½ 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!

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Created 44 weeks ago

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