Empty My Fridge
Creamy Cheesy Chicken & Bacon Pasta
Ingredients
- Chicken breast · cubed2
- Salt¼ tsp
- Black pepper¼ tsp
- Cayenne pepper½ tsp
- Paprika½ tsp
- Poultry seasoning1 tsp
- Oregano · dried1 tsp
- Thyme · dried½ tsp
- Garlic powder½ tsp
- Olive oil2 tbsp
- Bacon · diced250 g
- Onion · chopped½
- Garlic · crushed1 tsp
- Butter1 ½ tsp
- Crème fraîche500 ml
- Mozzarella cheese · grated½ cups
- Grated Gouda½ cups
- Parsley · chopped
- Pasta250 g
Instructions
- Season the cubed chicken with the salt, black pepper, cayenne, paprika, chicken spice, oregano, thyme and garlic powder.
- Heat the olive oil in a pan over medium heat, add the bacon and fry until golden. Remove the bacon and set it aside.
- In the same oil, cook the seasoned chicken for about 5 minutes, until it changes colour.
- Add the chopped onion and crushed garlic and sauté until the onion is translucent.
- Stir in the butter, the fried bacon and the fresh cream.
- Boil the cavatappi in salted water with a little olive oil until al dente, add it to the pan and toss together. Adjust the salt to taste.
- Scatter over the mozzarella and gouda, cover and simmer on low heat until the cheese has melted.
- Garnish with chopped parsley and serve.
Summarized from EatMee Recipes's video. Watch it for the details.
More recipes with
GarlicOnionCheesePastaChicken breastMozzarella cheeseBaconCrème fraîche
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