Creamy Chicken Pasta with Bacon and Aromatic Herbs

Name: Creamy Chicken Pasta with Bacon and Aromatic Herbs
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Polish, Italian
Ingredients: 1 pcs garlic; 2 tbsp rapeseed oil; 2 tbsp water; 1 pcs red pepper; 50 g rosemary; 50 g fresh thyme; 320 g farfalle pasta; 3 tbsp butter; 300 g brown mushroom; 1 pinch black pepper; 500 g chicken breast fillet; 60 g grated parmesan; 1 pinch salt; 100 g smoked bacon slice; 250 ml cream; 250 g baby spinach

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Immerse yourself in a wealth of flavors with this exceptional dish! Succulent pieces of chicken in a velvety, garlic cream sauce, combined with delicate pasta, crispy bacon, and fresh vegetables, create an unforgettable combination. This simple yet exquisite dish is perfect for a quick lunch or an elegant dinner, and will delight every gourmet.

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Creamy Chicken Pasta with Bacon and Aromatic Herbs

Prep time 30 min

Cook time 30 min

Servings

👨‍🍳

Difficulty Hard

Category Pasta

Cuisine Polish, Italian

Dietary Lactose-free

Ingredients

1 pcs garlic
2 tbsp rapeseed oil
2 tbsp water
1 pcs red pepper
50 g rosemary
50 g fresh thyme
320 g farfalle pasta
3 tbsp butter
300 g brown mushroom
1 pinch black pepper
500 g chicken breast fillet
60 g grated parmesan
1 pinch salt
100 g smoked bacon slice
250 ml cream
250 g baby spinach

Instructions

1
In a saucepan, over very low heat, warm the cream together with the garlic cloves, grated on a fine grater. Continue warming until the cream begins to simmer, then set the saucepan aside to allow the sauce to cool.
2
On a cold skillet, with a drop of oil, arrange the bacon slices. Fry the bacon for about 3-4 minutes on each side, until it becomes crispy and golden. Remove from the skillet and transfer to a plate.
3
Wash and thoroughly dry the chicken breasts, then cut them lengthwise in half, and then into cubes.
4
Transfer the chicken pieces to a bowl. Season with salt, pepper, and a little rapeseed oil. Add chopped fresh rosemary needles and chopped thyme. Mix everything thoroughly so that the chicken is evenly coated with the spices.
5
In the skillet where the bacon was fried, pour a little rapeseed oil and add a knob of butter. Heat the skillet.
6
When the skillet is hot, add the chicken pieces and fry them for about 2-3 minutes on each side, until nicely browned. Transfer the fried chicken to a separate dish.
7
Add the quartered mushrooms to the same skillet and season with a pinch of salt. Sauté, stirring occasionally, until the mushrooms soften and release their liquid.
8
Add the red bell pepper, cut into triangles, and a small amount of rapeseed oil to the sautéed mushrooms. Sauté briefly.
9
Pour in 2 tablespoons of water (or optionally, dry white wine) and sauté everything for another 2 minutes, stirring regularly.
10
Add the fresh spinach and a little salt. Sauté, stirring, until the spinach has significantly reduced in volume.
11
Pour the previously prepared cream with garlic over the vegetables. Mix thoroughly.
12
Add the sautéed chicken to the sauce. Reduce the mixture over low heat until the sauce thickens to the desired consistency.
13
In a large pot, bring water to a boil with a little salt and rapeseed oil. Cook the pasta al dente according to the package instructions.
14
Drain the pasta and transfer it directly to the reduced sauce. Mix thoroughly to coat the pasta with the sauce.
15
Chop the fried bacon slices into small pieces (for garnish).
16
Transfer the finished pasta to a dish. Sprinkle with chopped bacon strips and grated Grana Padano cheese, using a fine grater.