Cajun Chicken Pasta
Directions
- 1Start four slices of bacon in a cold pan and cook on medium-high heat until slightly colored on both sides, then remove.
- 2Add a little olive oil to the bacon fat in the pan.
- 3Season with Tony's Sacheries over the pan.
- 4Cut the heat down to medium-low and add a small diced onion.
- 5When the onions are almost cooked, add some garlic.
- 6Add a big handful of chopped sun-dried tomatoes.
- 7Add about a quarter stick of butter.
- 8Add flour to make a roux and cook for a minute to cook off the flour taste.
- 9Add chicken stock to deglaze the pan.
- 10Add heavy whipping cream.
- 11Season with onion powder, garlic powder, red pepper flakes, black pepper, and a little salt.
- 12Place chicken breasts back into the sauce, turn them over to coat fully.
- 13Cover and cook for about 10 minutes until chicken is cooked through.
- 14Cut the heat off, stir, and add cheese, the cooked bacon, and pasta.
- 15Stir thoroughly to emulsify the sauce with the pasta water and starch.
Ingredients
- 4 slices bacon
- a little bit olive oil
- Tony's Sacheries seasoning
- 1 small diced onion
- garlic
- 1 handful chopped sun-dried tomatoes
- 0.25 stick butter
- flour
- chicken stock
- heavy whipping cream
- onion powder
- garlic powder
- red pepper flakes
- black pepper
- a little bit salt
- chicken breasts
- cheese
- pasta
Equipment
pan
Tips
- Start your bacon in a cold pan on medium-high heat.
- Cook the roux enough to remove the raw flour taste.
- Chicken stock helps deglaze the pan and incorporate flavor.
- The starch from pasta water helps emulsify the sauce.
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