Creamy Chicken Bacon Mushroom Pasta
Creamy Chicken Bacon Mushroom Pasta is one of those comfort food meals that I just whipped up one day. It’s hearty, rich, creamy, and bursting with flavor. The bacon gives it a smokey undertone and the cherry tomatoes add a little brightness to the creamy sauce, which is deep and complex thanks to the addition of parmesan cheese. This pasta dish is a great meal for those cold and rainy winter days. That doesn’t mean you can’t enjoy it during the summer, though. Once you try it, you’ll make it any time of year.
Creamy Chicken Bacon Mushroom Pasta
Creamy Chicken Bacon Mushroom Pasta is a hearty comfort dish with smokey bacon, tender chicken, and fresh cherry tomatoes in a rich parmesan cream sauce. Perfect for any time of year!
- Prep Time15 min
- Cook Time45 min
- Total Time1 hr
- Yield4-6
- Serving SizeServings
Ingredients
- 2-3 lbs. Chicken Thighs
- 4-5 Slices Thick Cut Bacon, cut to 1/2″ strips
- 1 Lb. Mushrooms, thinly sliced
- 1 Medium Onion, julienned
- 2-3 Cloves Garlic, thinly sliced
- 1 Small Package Cherry Tomatoes, halved
- 16 oz. Penne Pasta
- 1 Cup Grated Parmesan Cheese, plus more for serving.
- 2 Cups Heavy Cream
- 1/2 Cup White Wine
- 1/3 Cup Flour
- 2-3 Tbsp. Parsley
- Salt & Pepper, to taste
Method
Sauté bacon over medium heat until fat renders. Meanwhile, season chicken thighs with salt and pepper.
Remove bacon and set aside. Sear chicken thighs in bacon fat for 2-4 minutes per side, set aside.
Sauté mushrooms until golden, then add onions and garlic. Sauté until onion is translucent.
Deglaze pan with white wine. Once evaporated, sprinkle in flour and toast until fragrant.
Pour in heavy cream, stirring constantly until a thickened sauce. Reduce heat to medium-low.
Slice chicken thighs into 1/2″ slices, then add back to the pan along with the reserved bacon.
Let sauce simmer for 10-20 minutes while you boil the pasta in salted water until al dente.
Drain pasta, add to sauce with parmesan cheese and tomato halves.
Let simmer on low for another 5-10 minutes and serve with parmesan cheese and parsley.
