Chicken and Bacon Pasta

This recipe is an indulgence like no other. Imagine crispy bacon, tender chicken, sautéed mushrooms, and perfect al dente penne tossed in a homemade white wine, cream sauce and fresh parmesan cheese.  Finish that heavenly combination with a perfectly golden crust of broiled tomatoes and mozzarella.

No need to just imagine this delish dish, I've got an amazing recipe and Beth's pictures to prove it.

I have developed this recipe over time and it has become a favorite of guests and friends. The recipe was born out of a craving for both pasta and bacon and has grown into maturity with chicken, veggies, and broiled cheese.

It is a little more expensive to prepare but is great for impressing out of town visitors and family. If you are on a tight budget, ask your friends to go in on the ingredients with you as it makes enough for four to six people.

Whitney's Chicken Bacon Pasta

1 box (16 oz) penne pasta

2 chicken breasts

1 Tbls Italian seasoning

3 cloves of garlic, minced

1 Tbls olive oil

½ lb bacon (6 slices)

1 container (1-2 cups) of sliced mushrooms

1 small yellow onion, diced

1 cup heavy cream

1 cup white wine

Salt and pepper to taste

1 cup parmesan cheese, shredded

1 cup tomatoes, diced

1 cup of mozzarella cheese, shredded

Preheat oven to 375 degrees.

Bring a large pot of water to boil, cook penne according to package directions. Drain and set aside in a large mixing bowl. 

While the penne is boiling, place chicken on a small baking sheet and drizzle with a tablespoon of olive oil. Season each side of the chicken with Italian seasoning, salt and pepper, and 1-2 cloves of minced garlic. Bake for 20 minutes, flipping the chicken half way through. Let chicken cool slightly and then shred with two forks. Set aside. 

In a frying pan, cook bacon over medium heat until crisp. Remove excess grease from bacon using a paper towel, crumble and set aside. 

In the same frying pan, sauté the onion, mushrooms, and remaining garlic over medium-high heat in about 2 tablespoons of the bacon drippings.  When the onion is almost translucent and the mushrooms are easily pierced with a fork, stir in heavy cream and white wine.  Reduce to a medium heat and let simmer for about 5 minutes, stirring occasionally.  Once the sauce has slightly thickened, add the bacon and chicken, stir until warm and remove from heat.

Poor the sauce and ingredients over the penne, toss together and gradually combine with parmesan cheese. Salt and pepper to taste.

Preheat broiler. Individually portion the pasta into shallow, oven safe bowls. Cover each bowl of pasta with diced tomatoes and a layer of shredded mozzarella (make sure to thoroughly cover pasta as it will dry out if exposed).  Place under broiler and watch carefully. Cheese should bubble and brown after one minute. 

Place pasta bowl on top of a larger plate to save your table and hands from the heat, garnish with parsley, and dig in!

As always, much love for you and your kitchen!

Whitney