Ingredients
- 2 boneless, skinless chicken breasts or thighs
- 8 ounces fettuccine or penne pasta
- 8 ounces cream cheese
- 4 slices thick-cut bacon
- 2 cloves fresh garlic, minced
- 1 cup chicken broth (low-sodium)
- Fresh parsley or basil, for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Cook the pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
- Sauté the bacon: In a large skillet over medium heat, cook the bacon until crisp. Transfer it to a paper towel-lined plate, leaving the drippings in the skillet.
- Cook the chicken: In the same skillet, add the chicken cut into bite-sized pieces. Season with salt and pepper, and sauté until golden brown and cooked through (about 7-10 minutes).
- Add garlic: Lower the heat to medium-low and add minced garlic to the skillet, cooking until fragrant for about 1 minute. Be careful not to burn it!
- Make the sauce: Add cream cheese and a splash of chicken broth to the skillet, stirring until creamy. If it’s too thick, add more broth or reserved pasta water to your desired consistency.
- Combine: Add the cooked pasta, crumbled bacon, and fresh herbs to the skillet, mixing everything until well combined. Taste and adjust seasoning as necessary.
- Serve: Plate the pasta and serve with extra herbs or a sprinkle of Parmesan if desired. Enjoy your culinary triumph!
Notes
For a lighter version, substitute turkey bacon and Greek yogurt for the cream cheese. Sautéed vegetables can be used instead of chicken for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: American
- Diet: Non-vegetarian