Ingredients
Scale
- 12 oz (340 g) fettuccine or penne pasta
- 2 large chicken breasts, cut into bite-sized pieces
- 6 slices bacon, chopped
- 8 oz (225 g) cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook the pasta according to the package directions until al dente. Reserve ½ cup pasta water and drain.
- Cook the bacon in a large skillet until crispy. Remove with a slotted spoon and set aside.
- Leave about 1 tablespoon of bacon fat in the pan. Add olive oil and cook the chicken until golden and fully cooked. Season with salt, pepper, paprika, and Italian seasoning. Remove from the skillet.
- Melt the butter in the same skillet. Add mushrooms and sauté for 5–6 minutes until browned.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and simmer for 2 minutes.
- Add the heavy cream and Parmesan cheese, stirring until smooth and creamy.
- Return the chicken and bacon to the skillet.
- Toss in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
- Garnish with chopped parsley and extra Parmesan before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 690