A dish that combines the comforting embrace of creamy sauce with the savory crunch of bacon and tender chicken.
Ingredients
Scale:
8 ounces Fusilli or penne pasta
1 pound Chicken breast, diced
4 slices Bacon, chopped
3 cloves Garlic, minced
1 cup Heavy cream
1 cup Grated Parmesan cheese
Salt to taste
Pepper to taste
Fresh parsley, chopped (optional) for garnish
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the drippings in the skillet.
Add the diced chicken to the skillet and season with salt and pepper. Cook for about 6-8 minutes, or until the chicken is cooked through and no longer pink.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the heavy cream to the skillet and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
Combine the cooked pasta with the sauce and toss to coat evenly. Add the crispy bacon back to the skillet.
Garnish with fresh parsley if desired. Serve immediately.
