Creamy Chicken And Bacon Spaghetti Recipes

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.