Creamy Roast Chicken Pasta with Bacon
Creamy Roast Chicken Pasta with Bacon is a delicious and easy-to-make dish perfect for a weeknight meal. The sauce is made with roast chicken, bacon, and peas, and it's creamy and flavorful. The pasta is cooked to perfection, and the dish is garnished with Parmesan cheese.
Creamy Roast Chicken Pasta with Bacon is a delicious and easy-to-make dish perfect for a weeknight meal. The sauce is made with roast chicken, bacon, and peas, and it's creamy and flavorful. The pasta is cooked to perfection, and the dish is garnished with Parmesan cheese.
- 1 tbsp salt
- 2 cloves garlic finely chopped
- 1 to 2 breast or thigh meat ready roast chicken any roast chicken (leftover) skin on
- 1/2 package fettuccine or linguini pasta you can use and thick pasta
- 2 to 4 strips cooked or partially cooked bacon i used ready crisp bacon
- 1/4 small red onion chopped to taste
- 3 tbsp salted butter
- 1 and 1/2 tsp fresh oregano finely chopped
- 1 tbsp white flour
- 1/2 cup dry white wine you can substitute wine for milk or more chicken stock
- 1/2 to 3/4 cup chicken broth
- 1 to 3 tbsp parmesan or reggiano cheese grated reserve some for garnish
- 3/4 small pkg cream cheese or nufshetel cheese
- 3/4 cup frozen or fresh peas
- Carbohydrate 26.7572374909797 g
- Cholesterol 91.509375039243 mg
- Fat 35.2939437646887 g
- Fiber 5.57150000897878 g
- Protein 4.3736612489326 g
- Saturated Fat 22.0742950093576 g
- Serving Size 1 1 Serving (127g)
- Sodium 256.550000104898 mg
- Sugar 21.1857374820009 g
- Trans Fat 2.50135875099791 g
- Calories 442 calories
Step-by-step
- Start a pot of water to boil while prepping other ingredients.
- Place about a tablespoon of butter in a medium saucepan on medium to medium high head until butter in melted. Add finely chopped garlic and loosely chopped red onion and sauté until just soft.
- Add roast chicken and chopped bacon and sauté for approximately 2 minutes or until chicken skin and bacon starts to crisp.
- When crisp remove chicken and bacon from the pan and set aside.
- Add 1 tbsp of butter to the remnants in the pan reduce heat to med-low.
- Add wine then stir in flour, stirring continually with a whisk ( flour will absorb the liquid and will turn lumpy) add cream cheese and continue to stir, add chicken stock and 1/2 tps salt and pepper.
- Continue to stir and as the cream cheese starts to melt the sauce will smooth. Reduce heat to low and stir in Parmesan cheese.
- Continue to stir occasionally to prevent sticking and burning at the bottom of the pan.
- If sauce thickens too much you can stir in about 2 to 5 tbsp of chicken stock or milk and stir to smooth and thin.
- When water is boiling add pasta and about 1/2 tps salt to boiling water set a timer for 4 minutes,
- After 4 mins add peas and check doneness of pasta.
- Set time for 3 mins and check pasta again, add chicken and bacon to a separate saucepan on med heat.
- When pasta and peas are cooked to taste, drain thoroughly then add to pan with chicken and bacon.
- Gently toss together to mix and add sauce in large spoon-fulls to taste.
- Garnish with Parmesan.
Most home cooks make the mistake of adding cold leftover chicken directly into a simmering sauce, which drops the pan temperature and dries out the meat. Instead, rewarm the roast chicken and bacon briefly with butter over medium heat to render the residual fat and crisp the skin before combining everything.
Building a Lump-Free Cream Sauce
When working with flour and cream cheese, whisking continuously prevents scorching. Pouring in the dry white wine first creates an acidic base that cuts through the heavy dairy. If the sauce tightens too much while simmering on low, splash in two to five tablespoons of chicken stock or milk to loosen the emulsion back to a coating consistency.Managing Pasta and Pea Timings
Drop fettuccine into boiling water salted with one tablespoon of salt. Add fresh or frozen peas four minutes into the cooking process so they retain their bright green color without turning mushy. When storing leftovers in the refrigerator, keep the sauce slightly thinner than desired because starch absorption continues during cooling.
