Creamy, flavorful, and super satisfying, this restaurant copycat is a dinner you'll make again and again.
Prep Time:20 minutesmins
Cook Time:30 minutesmins
Total Time:50 minutesmins
Ingredients
1poundcooked penne pasta
1poundchicken breasttenderloins or pounded thin
6slicesbacon
1tablespoonolive oil
1tablespoonsalt
1tablespoonsugar
1½tablespoonssmoked paprika
½teaspooncayenne pepper
1clovegarlic
¼cupminced onion
1¼cupschicken brothdivided
1cupheavy cream
1cupwhole milk
2tablespoonsflour
1cupgrated Parmesan
To serve
Shredded parmesan
Chopped parsley or basiloptional
Diced red onion or tomatooptionl
Instructions
Cook the bacon. In a very large skillet, cook the bacon until crisp. Remove to paper towels, crumble and set aside. Dispose of most of the bacon grease, but do not clean the pan.
Cook the chicken and pasta. Heat the pan over medium-high and cook the chicken breast 3 minutes per side, until browned and cooked through. Remove to a cutting board, cover with foil, and let rest while you prepare the sauce. (This is a good time to start cooking the penne.)
Cook the veggies and spices. Heat the olive oil over medium heat in the same large skillet. Add the salt, sugar, smoked paprika, cayenne, and onion. Cook until the onion is translucent and softened, about 3-4 minutes. Add the garlic and cook one minute more.
Add liquids. Add 1 cup of chicken broth, scraping the pan to incorporate all the seasonings. Add the cream and milk and simmer for 3-5 minutes, until the sauce reduces slightly. (Meanwhile, slice the cooked chicken)
Thicken the sauce. In a small bowl or liquid measuring cup, combine the remaining ¼ cup of chicken broth with the flour and add to the sauce to thicken it. Add the grated parmesan. Simmer over low heat while stirring until cheese is melted.
Assemble and serve. Pour the cooked pasta into the sauce, stir, and add the bacon, cooked chicken, additional parmesan, and any herbs or fresh veggies you’d like. Serve immediately.
Notes
The pasta will be a bit spicy as is. If you don’t like spicy food, reduce or eliminate the cayenne. (It’s still delicious.)