Description
A creamy, cheesy pasta dish combining juicy chicken and crispy bacon, perfect for cozy nights at home.
Ingredients
Scale
- 8 ounces Spaghetti
- 2 pieces Boneless Skinless Chicken Breasts
- 1 cup Monterey Jack Cheese
- 1 cup Heavy Cream
- 3 cloves Garlic, minced
- 1 small Onion, finely chopped
- 1 cup Chicken Broth
- 6 slices Bacon
- 2 tablespoons Butter
- 2 tablespoons Fresh Parsley, chopped (optional)
Instructions
- Boil the spaghetti in salted water until al dente. Drain and set aside.
- Season the chicken with salt and pepper. In a skillet, heat 1 tablespoon butter over medium heat. Cook chicken 5–7 minutes per side until done. Remove and let rest, then slice.
- In the same pan, cook bacon until crisp. Remove bacon and chop. Drain most fat, leaving about 1 tablespoon in the pan.
- Add the remaining tablespoon of butter to the pan. Sauté onion until soft, about 3 minutes. Add garlic and cook for 30 seconds.
- Pour in chicken broth and heavy cream. Stir and bring to a low simmer. Let sauce thicken for 3–4 minutes.
- Stir in Monterey Jack cheese until melted and smooth. Add cooked spaghetti, sliced chicken, and chopped bacon. Toss to coat well.
- Taste and add salt and pepper if needed. Garnish with parsley. Serve hot.
Notes
Serve on warm plates. Extra cheese is a great topping. Pairs well with a green salad or crusty bread.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg