Creamy Chicken & Bacon Pasta | Can It Be Made In Under 25 Minutes?

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based; chicken thighs are cheaper and more flavorful.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat; pancetta is a cost-effective alternative.

Place a pot of water over high heat, season with salt, and cover to bring to a boil.

Slice 6 rashes of streaky bacon into medium to large pieces.

Dice a red onion into small to medium pieces.

Crush and rough chop 5 cloves of garlic.

Chop 5 grams of flat leaf parsley.

Slice 2 small to medium chicken breasts open like a butterfly for even cooking.

In a bowl, mix the chicken with 2 teaspoons of olive oil, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, salt, and cracked black pepper.

Place a pan over medium-high heat and add the bacon without any oil, cooking for about 4 minutes until done to your liking.

Remove the bacon and leave the fat in the pan, then add the chicken and sear for about 4 minutes on each side until cooked through.

Add 350 grams of pasta to the boiling water and cook for 1 minute less than package instructions.

Remove the chicken from the pan and let it rest for 5 to 10 minutes.

Wipe out the pan and add 1 tablespoon of unsalted butter and 2 tablespoons of olive oil.

Add the diced red onion and a pinch of salt, sauté for about 3 minutes until transparent.

Add the chopped garlic and cook for about 1 minute until fragrant.

Pour in 1 cup of chicken stock to deglaze the pan and reduce for about 2 minutes.

Stir in 200 grams of creme fraiche and the chopped parsley, simmering for 2 to 3 minutes until slightly thickened.

Add the bacon back into the sauce and mix well, then slice the rested chicken and add it along with any juices into the sauce.

Adjust the sauce consistency with reserved pasta water if needed, then fold in the cooked pasta until well coated.

Serve topped with grated Parmigiano-Reggiano cheese, chopped parsley, and cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens