I love, love, love pasta, but don't make it too frequently since the hubs isn't a huge pasta fan. Meat and rice...
So I am sneaking around trying out different pasta dishes and guess what? The hubs approves of them!
I made this the other night and it is a total winner!
This pasta dish is bursting with flavor.
I seasoned the chicken breasts with salt and pepper (my favorite way for a grilled breast) and cooked them on the George Foreman while the bacon crumbles crisped up in the skillet.
Remember to use fresh Parmesan and not the powder stuff.
When you make your sauce, make it right before the pasta is ready to drain. This way once the water is drained, you can add the sauce to the still-freshly hot noodles. It makes a difference in the creaminess.
Bacon Chicken Parm Pasta
2 chicken breasts
salt & pepper
16oz penne noodles
1/3 cup butter
3/4 cup heavy cream
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon red pepper flakes
Bring salted water to a boil according to package directions for amount of water.
Boil the noodles until they are done how you like.
Cut the bacon strips into 1 inch pieces.
Cook in a skillet until crispy.
Drain on paper towels.
Season the chicken breasts with salt and pepper as desired.
Cook in skillet or small indoor grill.
Cut into strips or bite-sized pieces.
In a small saucepan melt the butter.
Stir in the heavy cream, Parmesan cheese, garlic powder and red pepper flakes.
Remove from the heat and whisk in the eggs.
Drain the noodles and place back into the pan they were boiling in.
Stir in the cream sauce until noodles are coated.
Add the bacon pieces and toss around until mixed with the noodles.
Serve with the chicken on top and extra grated cheese and red pepper flakes; if desired.