Creamy Chicken & Bacon Pasta

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Bring a pot of salted water to the boil and cook the pasta for 1 minute less than the packet says.
2. Put the butterflied chicken in a bowl with the oil, onion powder, garlic powder, smoked paprika, salt and pepper, and mix well.
3. Dice the bacon into medium pieces. Fry in a pan over medium-high heat for 3–4 minutes, until the fat has rendered and the bacon is golden. Set aside.
4. In the same pan over medium-high heat, sear the chicken for 4 minutes per side, or until it reaches 165°F (74°C) inside. Rest for 5 minutes, then slice or dice.
5. In the same pan over medium heat, cook the red onion for 4 minutes until translucent. Add the garlic and cook for 1 minute. Raise the heat to medium-high, add the chicken stock and reduce by a third.
6. Stir in the parsley and crème fraîche, season to taste, and simmer for 4–5 minutes until thick.
7. Add the bacon, chicken and drained pasta to the sauce and toss well. Grate in the Parmesan or Pecorino Romano and mix thoroughly.
8. Serve in bowls and top with parsley, basil, extra cheese and cracked black pepper.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseParmesan cheeseRed onionChicken breastPastaBacon