Chicken and Bacon Pasta
Pasta shells coated in creamy Parmesan sauce flavoured with bacon, then topped with pan fried chicken breast.
Servings: 6
Ingredients
- 2 chicken breasts, cut into half lengthwise
- salt and pepper
- 1 tbsp This is an affiliate link.olive oil
- 3 strips of bacon
- 2 cloves garlic
- 500ml / 2 cups double/heavy cream see notes for non dairy substitute
- 1 tbsp tomato paste
- 3-4 leaves fresh basil, sliced or 1/4 tsp dried basil
- 50g / 1/2 cup freshly grated Parmesan cheese
- salt to taste
- 450g / 1 lbs pasta 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 1/2 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
- I’ve had success using Soya Single Cream as a dairy free substitute. Plant based Parmesan will also work in this recipe.
- A short, thick pasta shape is best here because it will hold onto the sauce. Pasta shells are perfect but penne will also work well.
- Reserve a cup of pasta water to loosen up the sauce if needed. It will add both saltiness and creaminess to the dish, so is the best option.
- Chicken thighs can be used in place of chicken breasts.
- Frying garlic in leftover bacon fat adds a lot of taste to the dish, but you will need to keep a close eye on it. Garlic can burn quickly because it has lots of sugar and not a lot of water, and tastes unpleasant when it does.
Nutrition
Calories: 735kcal | Carbohydrates: 60g | Protein: 32g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 175mg | Sodium: 739mg | Potassium: 565mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1367IU | Vitamin C: 2mg | Calcium: 174mg | Iron: 1mg