Creamy Crack Chicken Pasta (Printable)
Tender chicken in rich creamy sauce with crispy beef bacon, fresh herbs, and pasta. Ready in 45 minutes.
# What You'll Need:
→ Meats
01 - 2 large chicken breasts, diced
02 - 8 slices beef bacon, chopped
→ Pasta
03 - 12 oz penne or rigatoni pasta
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - ½ cup heavy cream
06 - 1 cup grated sharp cheddar cheese
07 - 2 tbsp unsalted butter
→ Vegetables & Herbs
08 - 3 cloves garlic, minced
09 - 2 spring onions, thinly sliced
10 - 2 tbsp fresh parsley, chopped
11 - 1 tbsp fresh chives, chopped
→ Spices & Seasoning
12 - ½ tsp smoked paprika
13 - ½ tsp garlic powder
14 - ½ tsp onion powder
15 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water, drain and set aside.
02 - Cook chopped beef bacon in a large skillet over medium heat until crispy, 5–6 minutes. Remove with slotted spoon and drain on paper towels. Pour off excess fat, leaving 1 tbsp in skillet.
03 - Season diced chicken with smoked paprika, garlic powder, onion powder, salt, and pepper.
04 - Add butter and seasoned chicken to the skillet. Sauté 4–5 minutes until golden and cooked through. Add garlic and cook 1 more minute.
05 - Lower heat. Stir in cream cheese and heavy cream, whisking until smooth. Add reserved pasta water as needed for desired consistency.
06 - Mix in cheddar cheese until melted and fully incorporated.
07 - Add cooked pasta to skillet, tossing to coat. Stir in spring onions, half the crispy beef bacon, and half the fresh herbs. Divide onto plates and top with remaining bacon and herbs.
# Expert Advice:
01 -
- The crispy beef bacon adds this incredible smoky crunch that you cannot get from regular pork bacon
- The sauce clings to every piece of pasta like a warm hug from an old friend
02 -
- Never skip reserving that pasta water because it is the secret to a silky sauce that actually coats the pasta
- The cream cheese must be completely softened or you will never get it smooth without leaving heat on it too long
03 -
- Low heat is your friend when making the sauce or the cream cheese might separate and get grainy
- Grate your own cheese from a block because pre-shredded cheese has anti-caking agents that prevent smooth melting