The Creamiest Creamy Chicken and Bacon Pasta Recipe
Servings: 2
Calories: 690kcal
Ingredients
- 7 oz pasta I used spaghettoni
- 1 tbsp olive oil
- 2 oz guanciale chopped
- 4 garlic cloves minced
- 2 tbsp capers rinsed, squeezed, and chopped
- 2 chicken thighs cubed
- 1/2 cup white wine
- 1/2 cup cream
- 1 oz high quality aged cheese such as parmesan
- 1 tbsp freshly ground pepper
Instructions
- Bring a large pot of salted water to the boil. Cook your pasta according to package directions minus one minute.
- Heat the olive oil and guanciale in a large skillet over medium heat for 2-3 minutes until the fat renders.
- Add the garlic and capers. Cook, stirring occasionally, for 1-2 minutes.
- Add the chicken and wine. Bring the heat up to medium high and cook until the wine is reduced by half, 2-3 minutes, flipping the chicken to ensure even cooking.
- Add the cream. Reduce the cream by half, stirring occassionally to form an emulsified, glossy sauce, 2-3 minutes.
- Reduce heat to low or remove from heat, then add cheese and black pepper. Whisk until cheese is melted, 1 minute. Taste and add salt as needed.
- Reserve 1/2 cup pasta water, then drain the pasta and add to the pan. Turn the heat up to medium high and gently toss pasta for 1 minute or until every strand or piece of pasta is properly coated. Add pasta water, 1 tablespoon at a time, if needed.
- Serve immediately, with extra grated cheese on top
Nutrition
Calories: 690kcal | Carbohydrates: 62.8g | Protein: 36.6g | Fat: 28g | Saturated Fat: 9.2g | Cholesterol: 169mg | Sodium: 847mg | Potassium: 427mg | Sugar: 1.8g