I could have been an Italian in my past life! I love pizza and pasta and would never get sick of it. When we went to Italy (& Spain) in October, it was like food heaven for me; pizza, pasta, gelato! The household will eat pasta at least once a week. I always have a box of linguini, or macaroni or spaghetti in my pantry. Whenever I ran out of idea of what to cook, as long as I have a box of pasta…I’m pretty much all set!!
I love bacon in pasta as it gives the sauce a nice smoky flavor. This recipe here is inspired by a pasta I had at Friday’s years ago.
CREAMY BACON & CHICKEN PASTA RECIPE
- 10 Oz Uncooked Pasta (Spaghetti, Fettuccini, Linguine, or etc)
- 10 Oz Roasted Chicken, Chopped
- 4 Oz Fresh Mushroom, Sliced
- 4 Pieces Bacon, Cut into 1/2”
- 1 Medium Onion, Chopped
- 3 Cloves Garlic, Minced
- 1-1/2 Cup Heavy Cream
- 1/2 cup Chicken Stock
- 1 Tbsp Oil
- Black Pepper
- 1-2 Tbsp Chopped Parsley
- Parmesan Cheese (*Optional)
Boil pasta in seasoned water (oil + salt) till al-dente. Set that aside.
In a large pan, heat oil over medium high heat. Then add bacon and sauté bacon until it starts to shrivel and brown. At this point add onion and garlic. Continue to sauté until onion started to soften. Add roasted chicken and mushroom and stir fry till mushroom starts to wilt. Pour in chicken stock and heavy cream and continue cooking until sauce thickens slightly.
Once sauce starts to thicken, add cooked pasta. Toss pasta well so that it’s thoroughly coated in the sauce. Season with salt and pepper to taste. Sprinkle some chopped parsley and serve with some grated parmesan cheese! This should serve about 3-4 people.
June’s Notes: Make it slightly healthier by adding about 1/4 to 1/2 cup of frozen peas or chopped tomatoes! If you add frozen peas, you could add that in when you pour in the liquid. If you add tomatoes, add that in at the very last; when you sprinkle the parsley!