Creamy Chicken and Bacon Pasta with Parmesan
Fettuccine tossed in a garlic Parmesan cream sauce with crisp bacon and seared chicken cutlets.
Equipment
- Large pot
- Large skillet
- Tongs
- Meat thermometer
Ingredients
- 8 oz fettuccine or another long pasta
- 6 bacon slices about 6 oz, chopped
- 8 oz boneless skinless chicken breast sliced in half horizontally into two thin cutlets
- 1 tbsp unsalted butter
- 2 cloves garlic minced
- ½ small yellow onion finely chopped
- ¾ cup heavy cream
- ¾ cup starchy pasta cooking water reserved
- ½ cup freshly grated Parmesan plus extra for serving
- 1 tbsp kosher salt for the pasta water
- 1 pinch kosher salt for seasoning the chicken
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Boil. Cook 8 ounces fettuccine in water with 1 tablespoon salt until 2 minutes shy of tender, reserve 3/4 cup of the water, and drain.
- Crisp. Fry 6 chopped bacon slices in a skillet until golden, then lift them out and keep the fat.
- Sear. Season the 8 ounce chicken cutlets with 1 pinch salt and 1/4 teaspoon pepper and brown them for 2 minutes per side until they read 165 degrees F inside.
- Simmer. Wipe the pan, melt 1 tablespoon butter, soften 2 minced garlic cloves and 1/2 chopped onion for 3 to 4 minutes, then simmer with 3/4 cup cream, the pasta water, and 1/2 cup Parmesan for 2 minutes.
- Toss. Fold in the pasta for about 90 seconds until glossy, then add the sliced chicken and bacon.
- Serve. Plate right away with 2 tablespoons parsley and extra Parmesan.
Notes
Substitutions: Use half and half for part of the cream for a lighter sauce, or swap in boneless skinless chicken thighs and cook to 165 degrees F.
Tips: Pull the pasta 2 minutes early and add pasta water a splash at a time to adjust the sauce.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat gently to 165 degrees F.