Bacon & Rosemary Chicken Pasta
A delicious roasted chicken folded into a bacon and rosemary cream sauce over pasta
Ingredients
- 6 Chicken thighs skinless, bone-in
- ½ lb Bacon
- ¼ cup Butter
- ¼ cup Flour
- 1 qt Chicken Broth
- 2 cups Heavy Cream
- 2 cups Parmesan Cheese grated
- 1½ lb Fettuccini salt for water
Seasoning Mixture
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Rosemary leaves
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
Instructions
- Preheat oven to 375degF.
- Combine seasoning mixture in your mortar and smash it up with your pestle. NOTE: You can use a spice grinder, or you can use a small bowl and the back of spoon.
- In your largest saute pan over medium-high heat, add bacon. Cook until crispy and then remove to paper towel covered plate. Reserve all bacon grease in the pan. Reduce heat in pan to medium. Once cooled some, chop up bacon to bits
- Use half of the seasoning mixture to sprinkle over both sides of the chicken. Add chicken to same pan you cooked bacon in. Cook for 3 minutes on each side. Then remove to 13x9 baking dish. Place in oven and bake for 25 minutes.
- Start water bowling for pasta (salt as desired)
- Add butter to pan that you cooked the bacon and chicken in. Once it is melted, add flour and let cook for 3 minutes. Whisk in remaining seasoning mix. Then slowly whisk in chicken broth. Reduce heat to medium low and let thicken.
- Add pasta to boiling water and cook as directed on package.
- Once sauce has thickened some, add heavy cream and let cook for 3 minutes. Then add parmesan and cook another 3 minutes then add bacon.
- Remove chicken from oven and move to cutting board. Let cool a few minutes then cut chicken from bones and into bite sized pieces. Add to sauce mixture.
- Drain pasta in colander. Then add directly to the sauce and toss to coat.
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