Creamy Chicken Bacon Pasta
Creamy smoked gouda sauce with sautéed chicken, bacon, and bell peppers makes a satisfying weeknight dinner for the family
Servings: 4
Ingredients
- 1/2 lb dried pasta
- 1/2 lb bacon, diced
- 1 large chicken breast
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup red bell pepper diced
- 1 cup yellow onion diced
- 1 1/2 cups smoked gouda shredded
- 1 1/2 cups heavy cream
- 3/4 cups milk
- 2 tablespoons pasta water reserved while cooking
- 2 teaspoons apple cider vinegar
Instructions
- Heat a wide skillet over medium heat and bring a large pot of well salted water to a boil over high heat.
- Chop all but ½ slice of bacon and add it all to the pan, the unchopped slice included. Stir occasionally, until the bacon is crisped.
- Meanwhile, slice the chicken breast in half to create two thinner filets, then season each with ¼ teaspoon each of salt and pepper.
- When the bacon is crisp, remove it to a paper towel lined plate and add the chicken into the pan to sear on both sides, about 4 minutes per side.
- Remove the chicken, and add in the peppers and onions, sautéing for 3 to 4 minutes, stirring occasionally, until softened.
- Turn the heat down to low, then return the ½ slice of bacon to the pan, and slowly whisk in the heavy cream.
- Stir in the milk, vinegar, and pasta water, then add the cheese in handfuls, stirring between additions.
- Bring up to a gentle simmer and allow to thicken, then remove the bacon piece. Season with salt to taste if needed.
- Add in the cooked pasta. Allow to cook gently until thickened and creamy, stirring occasionally.
- Remove from the heat, stir in the remaining bacon pieces and top with sliced chicken breast.