Chicken Bacon Pasta
I’m pretty sure crispy bacon makes anything better. Especially dinner. When it comes to bacon in anything, I guard it carefully to keep Tay (my daughter) from stealing it. Between her and my other half, Chicken Bacon Pasta would be Chicken Where the “F” is the Bacon Pasta! Remember the Bacon White Cheddar Risotto? She kept stealing the bacon. You can totally see it in the video because she hoped I’d be too focused on what I was doing and not paying attention to her. Stinker.
Two nights during the week Tay has riding lessons. She’s tried eating dinner before riding but complains of a stomach ache and she gets really hungry after riding so we just eat after we’re home and she’s cleaned up. If I start this right away, it’s ready by the time she’s clean with all her gear put away.
I always hesitate to put times on recipes, especially a 30 minute recipe like this, because if your stove is a little slower than mine or your chicken is cut thicker it’ll take a little longer. I can promise you that each and every time I make this recipe, it takes me 30 minutes or a little less. Please don’t come back and kick my butt.
At this time I’ve only made this with gluten full noodles but since I eat more gluten free noodles these days, I’ll come back and leave a note with the brand I used and how it turned out. If you get to it before I do, let me know!
When it comes to gluten free noodles, I use one of the options from Trader Joe’s. If they aren’t overcooked the texture is very close to gluten full noodles and would likely hold up to this recipe just fine but that’s something I need to see for myself.
When it comes to using pasta water (the water used to boil the noodles) this is something I’ve heard good things about. If you want to know a little more about why it can be beneficial to the flavor of your sauces you can read more about it here. According to this article/ blog post on Serious Eats, they conducted a couple experiments to see what the difference is between using water versus the starchy pasta water when cooking noodles with sauce in a pan.
Disclaimer: I always hesitate to put times on recipes because your stove (or oven) may be different than mine. This Chicken Bacon Pasta is a recipe we frequently make at my house and I’ve tested the times to be accurate. As with any new recipes, allow extra time the first time you make this just in case.
- 1 pound cubed chicken breast
- oil for coating the pan
- 1 clove finely chopped garlic (or 4-5 shakes of garlic salt if you don’t have fresh garlic)
- 16 oz. package of noodles
- 1 ½ cup reserved pasta water
- 1 cup heavy cream
- 1 cup sun dried tomatoes
- 1 cup crispy cooked bacon cut into pieces
- optional: chopped fresh parsley for garnish
- Preheat a pot of water and season with salt.
- Also preheat a large pan on medium high heat.
- While the pan is preheating cut the chicken if you haven’t already.
- Drizzle oil in the bottom of the pan and cook the chicken, seasoning with salt and pepper. This should take about 10 minutes.
- As soon as the chicken starts cooking the water for the pasta should be boiling.
- Add the pasta to the water and cook until still just a little tender, about 8 minutes.
- Drain the pasta, reserving the water.
- Add garlic to the chicken and stir or add garlic salt if using.
- Pour in pasta water and heavy cream. Stir to loosen up any brown pieces from the bottom of the pan.
- Measure in sun dried tomatoes and stir.
- Cook for about 10-15 minutes, until most of the liquid is gone and the sauce is thick and creamy.
- While the pasta is cooking chop parsley if you’re using it for a garnish.
- Top with bacon and parsley before serving.