Ingredients
Equipment
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, add chopped bacon to a large skillet over medium heat. Cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- Season chicken pieces with salt and pepper. Add them to the hot bacon fat in the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce heat to medium-low. Add the softened cream cheese, heavy cream, and chicken broth to the skillet. Whisk until the cream cheese is fully melted and the sauce is smooth.
- Stir in the Parmesan cheese, dried dill, parsley, chives, garlic powder, and onion powder. Season with salt and pepper to taste. Simmer for 1-2 minutes until the cheese is melted and the sauce has slightly thickened.
- If the sauce is too thick, whisk in a few tablespoons of the reserved pasta water until it reaches your desired consistency.
- Return the cooked chicken and half of the crispy bacon to the skillet. Add the drained pasta and toss everything together until the pasta is well coated.
- Serve immediately, garnished with the remaining bacon and fresh chives.
Notes
Pasta Water: Don't forget to reserve the pasta water! It's full of starch and helps create an extra creamy sauce that clings perfectly to the pasta.
Cheese: For the smoothest sauce, use a block of Parmesan and grate it yourself. Pre-shredded cheeses can sometimes result in a grainy texture.
Cheese: For the smoothest sauce, use a block of Parmesan and grate it yourself. Pre-shredded cheeses can sometimes result in a grainy texture.
