500ml/2cupsdouble/heavy cream see notes for non dairy substitute
1tbsptomato paste
3-4leavesfresh basil,sliced or ¼ tsp dried basil
50g/1/2cupfreshly grated Parmesan cheese
salt to taste
1 lbspasta shells or any other short pasta
Instructions
Cook the pasta in a large pot of salted boiling water according to package instructions.
Heat 1 tbsp of olive oil in a pan. Cut each chicken breast lengthwise to create four thin cutlets. Season with salt and pepper. Pan fry in olive oil for 5 minutes on each side over medium heat until golden on the outside and cooked all the way through. Remove to a separate plate and keep warm.
To the same pan add chopped bacon and cook until the fat is rendered, discards all fat but 1 tbsp. Add minced garlic and cook briefly for 30 seconds, do not allow the garlic to burn, add the cream, tomato paste, sliced basil and bring to a boil, lower the heat and stir in Parmesan cheese, let it simmer over low heat for a couple of minutes until the sauce is thickened. Add salt to taste. Cover with a lid and take it off the heat.
Drain the cooked pasta and reserve ½ cup of pasta water. Add the pasta directly to the sauce and gently toss until it's coated with the sauce, add some pasta water until the sauce is desired consistency. Slice the chicken breasts and top the pasta. Serve sprinkled with grated Parmesan and sliced fresh basil.
Notes
Dairy Free Version
Use Soya Single Cream as a dairy free substitute.
Plant based Parmesan will also work in this recipe.