Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Cook the bacon: While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the bacon fat in the skillet.
Cook the chicken: Add a tablespoon of olive oil to the skillet with the bacon fat. Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
Make the sauce: Add the minced garlic to the skillet and cook for 1 minute until fragrant. Pour in the heavy cream and bring it to a simmer. Let it cook for 2-3 minutes, allowing it to thicken slightly.
Combine: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. Stir in the cooked bacon and parmesan cheese, and toss again. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
Serve: Adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with extra parmesan cheese.
Serving and Storage Tips
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