Creamy Chicken and Bacon Pasta

22 mins
Serves 1
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Directions

  1. 1Start with four slices of bacon in a cold pan and cook on medium-high heat.
  2. 2Once the bacon is cooked, remove it from the pan, leaving the bacon fat.
  3. 3Add a little bit of olive oil to the bacon fat.
  4. 4Season the chicken breast with Tony Chachere's seasoning.
  5. 5Sear the seasoned chicken breast in the pan until lightly browned on both sides, but don't cook it all the way through.
  6. 6Remove the chicken breast from the pan and set aside.
  7. 7Reduce the heat to medium-low and add a small diced onion to the pan.
  8. 8Add a big handful of chopped sun-dried tomatoes and a quarter stick of butter to the pan.
  9. 9Add one tablespoon of flour and cook for a minute until the flour taste is gone.
  10. 10Add two cups of chicken stock and stir well to scrape up any fond from the bottom of the pan.
  11. 11Add one cup of heavy whipping cream along with onion powder, garlic powder, red pepper flakes, black pepper, and a pinch of salt.
  12. 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.
  13. 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