Creamy Chicken & Bacon Pasta | Can It Be Made In Under 25 Minutes?

By Chef Jack Ovens · 25 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. Remove and set aside.
4. In the same pan over medium-high heat, sear the chicken for 4 minutes per side, until cooked through to an internal temperature of 74°C (165°F). Rest for 5 minutes, then slice or dice.
5. In the same pan over medium heat, sauté the red onion for 4 minutes until transparent. Add the garlic and cook for 1 minute.
6. Raise the heat to medium-high, deglaze the pan with the chicken stock and reduce it by one third. Add 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 mix well. Grate in the parmesan or pecorino and mix thoroughly.
8. Serve in bowls and top with parsley, basil, more 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