15-Minute Creamy Chicken & Bacon Pasta
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Ingredients
- 500 g dried pasta I used tagliatelle noodles as they cook in 7 minutes or use penne, if you are not in a hurry
- 1-2 chicken breasts or tenderloins diced
- 150 g bacon chopped and diced
- 2-4 cloves garlic crushed
- 1 Tbsp oil or butter
- 500 ml heavy cream
- 1 tsp chicken stock powder
- ½ cup grated Parmesan cheese
- 1 Tbsp lemon juice
- Salt & pepper to taste
- Fresh parsley chopped (to garnish)
Instructions
- Cook pasta in a large pot of salted boiling water until just tender. Then drain.
- While pasta cooks, heat oil in a large frying pan on high. Add bacon and chicken, start cooking, but don't brown. It doesn't have to cook all the way, as it will continue to cook while the sauce thickens.
- Pour in cream and chicken stock powder, stirring to combine. Add the lemon juice and simmer for roughly 7 minutes. Stir frequently, so the sauce doesn't burn.
- While the sauce is still a thin consistency, add pasta, tossing to coat.
- Stir in cheese until melted and sauce is creamy
- Season with salt and pepper. Garnish with parsley and serve hot.
- If the sauce gets too thick add some water.
- Don't stress if this takes you slightly longer to cook. I have made this dish more times than I can remember. Keep making it and you will get faster.
Servings: 6 servings