Creamy Crack Chicken Pasta Beef Bacon (Printable Version)
Tender chicken meets rich creamy sauce, crispy beef bacon, and aromatic herbs in this hearty 45-minute pasta dish.
# What You Need:
→ Meats
01 - 2 large chicken breasts, diced into bite-sized pieces
02 - 8 slices beef bacon, chopped into 1/2-inch pieces
→ Pasta
03 - 12 oz penne or rigatoni pasta
→ Dairy & Cheese
04 - 8 oz cream cheese, softened to room temperature
05 - 1/2 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 - 1/2 tsp smoked paprika
13 - 1/2 tsp garlic powder
14 - 1/2 tsp onion powder
15 - Salt and freshly ground black pepper to taste
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, approximately 8-10 minutes. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
02 - Heat a large skillet over medium heat. Add chopped beef bacon and cook until crispy and fat has rendered, about 5-6 minutes. Remove bacon with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of bacon fat from the skillet.
03 - Pat diced chicken dry with paper towels. Season evenly with smoked paprika, garlic powder, onion powder, salt, and black pepper, tossing to coat all pieces.
04 - In the same skillet with reserved bacon fat, add butter and seasoned chicken. Sauté over medium-high heat for 4-5 minutes until golden brown and cooked through, reaching an internal temperature of 165°F. Add minced garlic during the last minute of cooking, stirring constantly until fragrant.
05 - Reduce heat to medium-low. Add softened cream cheese and heavy cream to the skillet, whisking continuously until completely smooth and melted. If sauce appears too thick, incorporate reserved pasta water 1 tablespoon at a time until desired consistency is achieved.
06 - Stir in grated sharp cheddar cheese, continuing to mix until fully melted and incorporated into the sauce. The sauce should be glossy and coat the back of a spoon.
07 - Add cooked pasta to the skillet, tossing thoroughly to coat evenly with sauce. Stir in spring onions, half the crispy beef bacon, and half the fresh herbs. Divide among serving plates and top with remaining beef bacon and herbs. Serve immediately while hot.
# Expert Advice:
01 -
- The beef bacon adds this incredible smoky depth you cant get from regular pork bacon
- The sauce comes together velvety smooth every single time, like restaurant quality but easier
02 -
- Reserving pasta water is absolutely crucial because the starch helps bind the sauce to the pasta
- Letting your cream cheese soften completely on the counter prevents those frustrating lumps in your finished sauce
03 -
- Grating your own cheese from a block makes a huge difference in how smoothly it melts compared to pre shredded varieties
- Don't rush the cream cheese melting process, patience prevents grainy sauce and ensures restaurant quality results