Chicken Bacon Mushroom Pasta
Chicken Bacon Mushroom Pasta in a creamy, garlicky parmesan sauce. A quick and easy pasta dish that the whole family will love!
Ingredients
- 1 lb penne (500g) or other pasta cooked until al dente and tossed with 2 tablespoons butter
- 12 oz (340g) bacon, cooked until crisp and crumbled or chopped
- 2 tablespoons olive or canola oil
- 1 lb (454g) chicken breasts or boneless, skinless thighs
- 1 medium onion chopped
- 1 lb (454g) mushrooms sliced
- 5 cloves of garlic minced fine
- 1 chicken bouillon cube *see note
- 1 cup (227g) water
- 1 ¼ cups (283g) heavy cream
- ¾ cup (85g) grated parmesan cheese
- 1 teaspoon dried Italian seasoning or a mix of thyme and oregano
- ¼ cup fresh parsley chopped
- Salt and pepper to taste
Instructions
- For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
- Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
- When oil is hot, put chicken in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and slice.
- Add remaining tablespoon oil to pan. Add onions and cook until softened.
- Add mushrooms and cook until golden brown.
- Add the garlic, stir, and cook for about 1 minute.
- Deglaze pan with water and bouillon cube, scraping bottom to release any bits sticking to the bottom of the pan.
- Add cream and Italian seasoning. Bring to a simmer. Let simmer 2-3 minutes then turn off heat.
- Add parmesan slowly, whisking constantly until melted.
- Salt and pepper to taste.
- Add chopped bacon and parsley to sauce, then toss with pasta and chicken.
- Serve.
Notes
My favorite brand of bouillon cube is Maggi. You can also use broth instead of bouillon and water.
Tried this recipe?Let us know how it was!