Creamy Crack Chicken Pasta (Printable version)
Tender chicken and pasta in a rich, creamy cheese sauce topped with crispy beef bacon and aromatic herbs.
# What you need:
→ Meats
01 - 2 large chicken breasts, diced
02 - 8 slices beef bacon, chopped
→ Pasta
03 - 12 oz penne or rigatoni pasta
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - ½ cup heavy cream
06 - 1 cup grated sharp cheddar cheese
07 - 2 tbsp unsalted butter
→ Vegetables & Herbs
08 - 3 cloves garlic, minced
09 - 2 spring onions, thinly sliced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped
→ Spices & Seasoning
12 - ½ tsp smoked paprika
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - Salt and freshly ground black pepper, to taste
# How To:
01 - Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
02 - Cook chopped beef bacon in skillet over medium heat for 5–6 minutes until crispy. Remove and drain on paper towels, keeping 1 tbsp fat in skillet.
03 - Season diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
04 - Add butter and seasoned chicken to skillet. Sauté 4–5 minutes until golden and cooked through. Add garlic and cook 1 minute.
05 - Lower heat. Stir in cream cheese and heavy cream, whisking until smooth. Add reserved pasta water as needed for consistency.
06 - Mix in cheddar cheese until fully melted and incorporated.
07 - Add pasta to skillet, toss to coat. Stir in spring onions, half the beef bacon, and half the herbs. Top with remaining bacon and herbs before serving.
# Expert Advice:
01 -
- The sauce clings to every piece of pasta like it never wants to let go
- Beef bacon brings this incredible smoky depth that regular bacon just cant match
- Everything comes together in one pan so cleanup is almost non existent
02 -
- Room temperature cream cheese saves you from a lumpy sauce every single time
- That pasta water is not optional, its the secret to restaurant worthy sauce consistency
- Beef bacon cooks faster than you think, keep an eye on it or it goes from crispy to burnt
03 -
- Grate your own cheese from blocks, pre shredded cheese has anti caking agents that prevent smooth melting
- Warm your serving plates in the oven, it keeps the pasta hot longer and feels like a restaurant experience