8 ounces (225 g) pasta of your choice (e.g., penne or fusilli)
1 pound (450 g) chicken breast, cut into bite-sized pieces
4 slices bacon, chopped
1 tablespoon (15 ml) olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup (240 ml) heavy cream
½ cup (50 g) grated Parmesan cheese (plus more for garnish)
½ cup (50 g) grated Parmesan cheese (plus more for garnish)
Salt and black pepper, to taste
Optional: fresh parsley for garnish
Directions
Cook the pasta Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté the bacon In a large skillet over medium-high heat, add the chopped bacon. Cook until crisp, about 5–7 minutes. Transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the skillet.
Brown the chicken Add the olive oil to the skillet if needed. Season the chicken pieces with salt and pepper, then cook in the hot skillet until golden and cooked through, about 5–6 minutes. Remove the chicken and set aside.
Sauté onion and garlic Reduce the heat to medium. Add the chopped onion to the same skillet and cook until soft and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute.
Prepare the cream sauce Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Stir gently and let the sauce warm through for 1–2 minutes. Gradually sprinkle in the Parmesan cheese, stirring until it melts and the sauce thickens slightly.
Combine everything Return the cooked chicken and bacon to the skillet. Add the drained pasta and toss well to coat everything in the creamy sauce. Adjust seasoning with salt and pepper if needed.
Serve Divide the pasta into bowls. Top with a sprinkle of extra Parmesan and fresh parsley, if desired, and enjoy while hot.
