How to Make a Delicious Chicken & Pasta Dish

Quick & easy dish for those busy days!

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First up, fry the bacon. Why? Why would you NOT?! Better to get your kitchen smelling good right away. Drain & reserve two tbsp of bacon fat in the pan.

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Yum ... Look at all that flavor on the bottom of the pan.

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Finely chop the garlic. Your garlic probably doesn't look like this, all arctic & covered with ice crystals. Mine hangs out in the freezer, though. Add more or less depending on your garlic passion.

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Dice & seed those big beautiful tomatoes.

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Use two tbsp of reserved bacon fat to cook the garlic until its soft & fragrant, about 8 mins on med-low heat. Keep an eye on it, because there's no coming back from burned garlic. *shudder*

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Add the diced asparagus & tomatoes to the pan & sauté until tender. The lemons are optional, and are only in there because I vacuum packed my asparagus with it before I stored it in the freezer. :)

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Cook the pasta per package directions.

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Scoop one ladle of pasta water into a saucepan, then drain pasta.

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In the saucepan, add chicken stock, sea salt, Parmesan, pasta water, and 1/2c milk. Bring to a boil & whisk in a heaping tbsp of flour. Add it SLOWLY and whisk briskly to avoid lumps.

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A pinch of red chili pepper flakes to spice it up. Continue cooking over med heat, stirring frequently, until sauce thickens. If it gets too thick, add a little milk. Too thin, add a bit more flour.

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Sautéed veggie goodness! (With lemons removed)

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Dice about two cups of cooked chicken. I used a roasted chicken I had leftover, but rotisserie chicken or boneless/skinless breasts & thighs work just as well!

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Pour thickened sauce over drained pasta & give it a gentle stir.

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Add veggies & repeat gentle stir.

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Lastly, toss in the bacon and - you guessed it - gentle stir.

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Sprinkle some shredded Parmesan over the top and serve warm. Delicious! Enjoy xo

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