Creamy Chicken and Bacon Pasta
30 minYield: 2
A two-serving pan sauce of cream, bacon, and chicken tossed with fettuccine; finished with parmesan and fresh parsley.
| prepBring a large pot of salted water to boil | ||||
| 180 g fettuccine | Cook pasta, minus 2 min | Toss pasta in sauce 1 1/2 min, taste | Toss in bacon & chicken, serve | |
| 180 ml pasta cooking water | Reserve 3/4 cup pasta water, drain | Simmer cream, pasta water & parmesan 2 min | ||
| 5–7 oz / 150–200 g bacon, chopped | Cook bacon until golden, drain | |||
| 180 g chicken breast, cut in half horizontally | Season & cook chicken 2 min each side | |||
| 1/4 tsp each salt and pepper (for seasoning chicken) | ||||
| 15 g unsalted butter | Melt butter, sauté garlic & onion 3–4 min | |||
| 2 garlic cloves, finely minced | ||||
| 1/2 small onion, finely chopped | ||||
| 180 ml heavy cream | ||||
| 1/4 tsp each salt and pepper (for sauce) | ||||
| 50 g finely shredded parmesan | ||||
| Fresh parsley and parmesan (for serving) | ||||
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