Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices thick-cut bacon, chopped
- 1 cup heavy cream
- 2 cups low-sodium chicken broth
- 12 ounces penne pasta
- 1 cup roasted red peppers, sliced
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
Instructions
- 1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- 2. Add the chicken pieces to the pot with the bacon drippings. Cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside with the bacon.
- 3. Add the minced garlic to the pot and sauté for 1 minute until fragrant.
- 4. Pour in the chicken broth, heavy cream, honey, Dijon mustard, and sliced roasted red peppers. Stir to combine.
- 5. Add the penne pasta to the pot. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until pasta is tender and the sauce has thickened, about 12-15 minutes.
- 6. Stir in the cooked bacon and chicken. Taste and adjust seasoning with salt and pepper if needed.
- 7. Serve hot, garnished with fresh parsley or grated Parmesan if desired.
Notes
For a lighter version, use half-and-half instead of heavy cream. You can also add a pinch of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650 kcal
- Sugar: 15 g
- Fat: 35 g
- Carbohydrates: 50 g
- Protein: 38 g