Ingredients
- 8 ounces pasta penne or fettuccine
- 6 slices bacon chopped
- 1 pound chicken breast boneless, skinless, cut into bite-size pieces
- Salt and pepper to taste
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 1 small onion finely chopped
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1 cup heavy cream
- 2/3 cup Parmesan cheese freshly grated
- Fresh parsley chopped, optional (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
- Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then set it aside.
- Season the chicken with salt and pepper. Add olive oil to the skillet, if needed, and cook the chicken until golden and fully cooked, about 7-10 minutes. Remove and set aside with the bacon.
- In the same skillet, add the minced garlic and chopped onion. Sauté until the onion is soft and the garlic is fragrant, about 5-10 minutes. Then mix in the onion powder, paprika, and Italian seasoning.
- Pour in the heavy cream and gradually add the Parmesan cheese. Stir until the sauce begins to thicken, about 2 minutes. Add the reserved pasta water slowly until the sauce reaches your desired consistency.
- Return the chicken and bacon to the skillet, then add the drained pasta. Toss everything together until well coated with the sauce. Remove from heat.
- Garnish with fresh parsley and additional Parmesan cheese if desired. Serve immediately.