Creamy Chicken & Bacon Pasta

Ingredients

  • 1 lb Oak & Barrel Meats boneless chicken breasts, about 2 breasts
  • 6 slices bacon, chopped
  • 12 oz pasta, such as penne, rotini or bow tie
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ¾ cup grated Parmesan cheese
  • ½ cup chicken broth
  • ½ tsp Italian seasoning
  • ½ cup reserved pasta water, as needed
  • Chopped parsley, optional

Instructions

  1. Cook the pasta: Cook the pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain and set aside.
  2. Cook the bacon: Add the chopped bacon to a large skillet over medium heat. Cook until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
  3. Prepare the chicken: Cut the chicken breasts into bite-sized pieces. Season with salt, black pepper and garlic powder.
  4. Cook the chicken: Add the chicken to the skillet with the reserved bacon grease. Cook over medium-high heat for about 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate.
  5. Make the sauce: Reduce the heat to medium-low. Add the minced garlic and cook for about 30 seconds. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream and Italian seasoning.
  6. Add the cheese: Stir in the Parmesan a little at a time until melted and the sauce is smooth. If the sauce becomes too thick, add a splash of the reserved pasta water until it reaches the consistency you like.
  7. Bring it together: Add the cooked pasta, chicken and most of the bacon to the skillet. Toss everything together until well coated in the sauce and heated through.
  8. Serve: Sprinkle the remaining bacon over the top. Add extra Parmesan and chopped parsley if desired.