Creamy Chicken and Bacon Pasta
Directions
- 1Start with four slices of bacon in a cold pan and cook on medium-high heat.
- 2Once the bacon is cooked, remove it from the pan, leaving the bacon fat.
- 3Add a little bit of olive oil to the bacon fat.
- 4Season the chicken breast with Tony Chachere's seasoning.
- 5Sear the seasoned chicken breast in the pan until lightly browned on both sides, but don't cook it all the way through.
- 6Remove the chicken breast from the pan and set aside.
- 7Reduce the heat to medium-low and add a small diced onion to the pan.
- 8Add a big handful of chopped sun-dried tomatoes and a quarter stick of butter to the pan.
- 9Add one tablespoon of flour and cook for a minute until the flour taste is gone.
- 10Add two cups of chicken stock and stir well to scrape up any fond from the bottom of the pan.
- 11Add one cup of heavy whipping cream along with onion powder, garlic powder, red pepper flakes, black pepper, and a pinch of salt.
- 12Return the chicken breasts to the pan, turn them over to coat them fully in the sauce, cover and let it simmer for about 10 minutes.
- 13After 10 minutes, remove from heat, stir, add cooked pasta and parmesan cheese and stir.
Ingredients
- 4 slices bacon
- 1 little bit olive oil
- 1 tablespoon Tony Chachere's seasoning
- 1 chicken breast
- 1 small diced onion
- 1 big handful garlic
- 1 big handful sun-dried tomatoes
- 0.25 stick butter
- 1 tablespoon flour
- 0 wine
- 2 cups chicken stock
- 1 cup heavy whipping cream
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 pinch red pepper flakes
- 1 pinch black pepper
- 1 pinch salt
- 1 cup pasta
- 1 cup Parmesan cheese
Equipment
potwooden spoontongs
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