Description
A delightful weeknight meal combining chicken, bacon, mushrooms, and a creamy sauce with penne pasta.
Ingredients
Scale
- 8 ounce penne pasta
- 2 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 4 slices bacon, chopped
- 8 ounce mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Boil the penne pasta in a large pot according to the package instructions until it reaches al dente. Drain and set aside, saving some pasta water for later if needed.
- In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped bacon. Cook until it becomes crispy, about 5 minutes. Remove the bacon and set aside while leaving the drippings in the skillet.
- Add sliced mushrooms to the skillet and sauté for about 4 minutes, or until they are soft. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and chicken broth. Stir in Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, allowing the flavors to meld.
- Return the cooked chicken and crispy bacon to the skillet. Add the drained penne pasta and toss to combine all ingredients. Cook for an additional 2-3 minutes, ensuring everything is heated through.
- Stir in the grated Parmesan cheese until melted and well incorporated. Garnish with fresh parsley for an added touch of flavor and a pop of color.
Notes
Consider using whole grain pasta or turkey bacon for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg