This pasta dish is creamy, satisfying and so easy to make. I smother it with crumbled Parmesan cheese and freshly chopped parsley, and serve piping hot with crusty bread. The sauce for this dish can be blended with any pasta – you can use it with spaghetti, fettucine, linguine, raviloi, tortellini, gnocci, the options are endless. For a vegetarian option you can replace the chicken and bacon with sauteed button mushrooms or sun-dried tomatoes, and add 2 Tbsp of Pesto to the sauce for an interesting flavour combination.
2 Large skinless chicken breasts, roasted and shredded
4 Rashers Streaky Bacon
1 Large onion, finely diced
2 cloves crushed garlic
4 Tbsp flour
Grated/shaved Parmesan Cheese to taste
Salt & Pepper
Saute onion in a pan with a knob of butter until soft. Add diced bacon bits, cook.
Remove bacon and onion, leaving the bacon fat and butter from the onion in the pan. This will add flavour to your sauce.
Add butter to the pan, melt. Rub the flour into the butter, cook for 1 minute.
Gradually add cream, mixing well between additions. Slowly the mixture will become more of a sauce, and less of a big pile of goo.
Keep adding cream until you are happy with the consistency. Add Parmesan to thicken & flavour. This will melt into the sauce.
Add a pinch of salt & a good amount of freshly cracked black pepper.
Add cooked shredded chicken, bacon bits & onion. Cook for 5 minutes, adding more cream or Parmesan until desired consistency is achieved.
Boil Water, splash with olive oil and add a dash of salt. The oil will prevent your pasta from sticking. Add pasta, cook until al dente.
Mix your sauce with the pasta, serve in large pasta bowls covered with a generous amount of grated Parmesan and chopped parsley.
(in this photo I have used spring onion instead of parsley – which is just as yummy!)