Chicken Bacon Mushroom Pasta
This chicken bacon mushroom pasta is loaded with white meat chicken, mushrooms, bacon, zesty seasonings and pasta in a rich, creamy sauce.
Ingredients
- 1 lb chicken breast
- 2 tablespoon Costabile garlic olive oil
- 2 cups heavy cream
- 1 cup chicken broth
- 1 teaspoon dried jalapeno
- 8 oz mushrooms sliced
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella cheese
- 2 ½ teaspoon sweet paprika
- 1 ½ teaspoon oregano
- 1 teaspoon garlic powder
- 7 pieces cooked bacon crumbled small
- 12 oz Jovial gluten free fusilli pasta
- 4 tbsp butter
- 2 teaspoon dry shallots
- 2 teaspoon Italian seasoning
- 2 tablespoon Bob's Red Mill 1:1 gluten free flour
- ¼ cup pasta water only if the sauce is too thick at the end
- ½ teaspoon salt
- ½ tbsp olive oil
- ½ teaspoon thyme
Instructions
- Combine the sweet paprika, oregano, garlic powder, thyme, black pepper, and salt in a small bowl and set aside. Pound the chicken to uniform thickness.
- Boil the pasta according to the package directions for al dente and set aside. Reserve ¼ cup of pasta water.
- Fry the bacon in the skillet until crispy. Set aside on a plate lined with paper towels to absorb any excess grease and cool.
- Season both sides of the chicken breasts liberally with the herb mixture.
- Heat the garlic olive oil over medium heat in a large skillet. Then, sear the chicken for 5 minutes per side.
- Reduce the heat to medium-low, cover the pan, and cook for another 10 to 12 minutes until the internal temperature registers 165 degrees. Remove the chicken from the pan.
- Add the butter to the same pan and let it melt. Then, add the jalapeno, shallots, and Italian seasoning. Cook for 1 minute, scraping the bottom of the pan.
- Add the mushrooms and saute for about 5 minutes, stirring occasionally.
- Add the chicken broth, heavy cream, and flour, whisking until a smooth, creamy sauce forms.
- Add the parmesan and mozzarella and stir until melted. Cook until your sauce reaches your desired consistency.
- Add the pasta to the sauce and toss to coat evenly. Add pasta water 1 tablespoon at a time if the sauce is too thick.
- Slice the chicken breast and add it and the bacon to the pasta, stirring carefully. Enjoy!
Notes
- Refrigerate any leftovers for up to 3 days in an airtight container.
- Freezing is not recommended, as cream sauces break when defrosted.
- To reheat the dish, place leftovers in a saucepan on medium-low and cook until heated through.
- Pork chops or seafood like shrimp, crab, or even lobster work well in this dish.
- Use cheddar in place of parmesan for a mac and cheese vibe.
- Cook the chicken on medium-high. The goal is to sear the chicken, not cook it through.
- To easily pound your chicken to uniform thickness, place it between two layers of parchment paper and pound with the flat side of a meat mallet.
Nutrition
Calories: 868kcalCarbohydrates: 51gProtein: 42gFat: 56gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 191mgSodium: 1.06mgPotassium: 698mgFiber: 3gSugar: 5gVitamin A: 2.152IUVitamin C: 2mgCalcium: 561mgIron: 2mg
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