Best Chicken Bacon With Penne In Creamy Garlic Sauce Recipes

PRESSURE COOKER CHICKEN BACON PENNE IN A GARLIC CREAM SAUCE

Steps:

• Add chicken, paprika and Italian seasoning to a Ziploc bag and toss to combine. Set aside.
• Select Sauté and add the bacon to the pressure cooking pot. Fry for about 5 minutes until crisp, stirring frequently. Transfer the bacon to a plate, leaving the bacon fat in the pot.
• Add the butter to the pressure cooking pot. Add the garlic and red pepper flakes and sauté for 1 minute. Add the chicken to the pressure cooking pot and sauté for 3 minutes, stirring occasionally.
• Stir in the chicken broth and deglaze the pot if necessary. Add the pasta and stir to combine. Add enough water to cover the pasta, about 3 cups. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release, or if necessary, use an intermittent release to prevent liquid from coming out of the valve.
• When the valve drops, carefully remove the lid. Stir the mixture and taste penne for doneness. If needed, select Simmer/Sauté and cook for a few minutes more, stirring often, until the pasta is tender. Stir in the half and half and Parmesan a little at a time until cheese melts. Stir in the bacon, spinach, and grape tomatoes. Season with salt and pepper to taste.

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

CREAMY CHICKEN AND BACON PASTA

Steps:

• Bring a large pot of salted water to boil. Add pasta and cook for time per packet MINUS 2 minutes (finishes cooking in Sauce).
• SCOOP OUT a mugful of pasta cooking water, then drain.
• Meanwhile, cook bacon until golden, drain on paper towels.
• Season chicken on both sides, cook in bacon fat, 2 minutes each side.
• Wipe pan - optional, to keep sauce pretty and white, and for a buttery clean tasting sauce rather than very bacony (Note 3).
• Over medium heat, melt butter. Add garlic and onion, cook for 3 - 4 minutes until onion is light golden and soft.
• Add cream, about 3/4 cup pasta water and parmesan. Stir, then simmer for 2 minutes until it reduces slightly - you don't need to be exact here. Season with salt & pepper.
• Add pasta and toss gently in the sauce for about 1 1/2 minutes. The sauce will thicken and coat the pasta, do this step until you get the sauce consistency you want. If your sauce gets too thick, add a splash of pasta water.
• Toss through bacon and chicken.
• Serve immediately, garnished with parmesan and parsley!

CHICKEN & BACON WITH PENNE IN CREAMY GARLIC SAUCE

Steps:

• 1. Combine ingredients for marinate in a ziploc bag or marinate container; add boneless chicken breast. Make sure chicken is coated well. Refrigerate over night or at least a couple of hours prior to grilling. You can grill the chicken outside over charcoal, on a gas grill or in a cast iron stove top grill. For this recipe I used my cast iron stove top grill.
• 2. Put water on stove to boil for pasta; add salt. Once water boils add pasta and cook according to directions on package.
• 3. Fry bacon. I cut up the bacon before frying.
• 4. Cut cream cheese up into small piece. Combine cream cheese and heavy cream in a small pan, simmer over low heat, stirring occassionally until cream cheese has melted.
• 5. Heat grill over medium high heat. Once good and hot, drain marinate off chicken and add chicken to hot grill, reduce heat to medium. Cook 5 to 7 minutes on each side or until chicken is done with no pink showing.
• 6. Once chicken is done, remove from pan and slice into bite size pieces. Return to pan, cover and keep warm over a low heat until ready to add to pasta.
• 7. Once cream cheese has melted; whisk in parmesan cheese, egg yolks, chives, garlic powder, red pepper flakes, salt and pepper. NOTE: Don't worry about the raw egg yolk, it will cook in between this warm mixture and the hot pasta.
• 8. When pasta is done, drain reserving 1/2 cup of the hot liquid. Return pasta to pot and immediately add cream cheese mixture. Add some of the reserved water to loosen the sauce. Add chicken and bacon, toss to combine. Sprinkle top with some dried chives or fresh parsley and serve with a green salad and a roll. NOTE: if you feel you have too much chicken, store some in ziploc bag in the fridge to use in a salad for another day.
• 9. NOTE: I had four pots and pans on the stove all at one time. This dish goes fast once it gets going. I started heating the cast iron grill first and then I started my water for pasta, started melting the cream cheese in the heavy cream, started frying the bacon and added chicken to hot stove top grill. It seemed to all come together nicely in the end.

CREAMY CHICKEN PENNE PASTA RECIPE BY TASTY

Steps:

• In a deep skillet, fry the bacon until crispy. Remove to a paper towel to drain, then chop.
• In the same skillet, add the chicken and season with salt, pepper, Italian seasoning, and paprika. Cook until no longer pink inside.
• Add the garlic and cook until softened.
• Add spinach and tomatoes and cook until the spinach is wilted.
• Add the cream, Parmesan, an red pepper flakes and bring to a boil.
• Add the penne and bacon, and stir until fully coated in sauce.
• Serve with parsley, Parmesan, and red pepper flakes, if desired.
• Enjoy!

CREAMY CHICKEN WITH BACON & PENNE

Steps:

• Wrap 1 bacon slice around each chicken breast. Heat large nonstick skillet on medium-high heat. Add chicken; cover. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm. Discard drippings in skillet.
• Cook pasta in large saucepan as directed on package. Meanwhile, cook cream cheese spread and broth in skillet until cream cheese is melted and sauce is thickened and well blended, stirring constantly with whisk. Stir in tomatoes and onions; cook 2 min. or until heated through, stirring occasionally.
• Drain pasta; return to pan. Add sauce; mix lightly. Serve topped with chicken.

DELICIOUS CHICKEN AND BACON WITH PENNE PASTA IN CREAM SAUCE

Steps:

• Put chicken in pot with water and bay leaves. I used about 1 tablespoon of chopped dried bay leaves. Boil the chicken until done. I boil it low so it doesn't get tough and infuses the flavor of the dried bay leaves.
• Meanwhile, fried the bacon low. When almost done, put 1 tablespoon of garlic in with it and about 1/2 teaspoon of onion powder. Take bacon and garlic up when the bacon is done - drain on paper towel. You will reserve one tablespoon or so of the grease, but dump the rest out. Add a little margarine to the bacon grease and then two tablespoons of flour (to make a paste). After the paste is made, slowly add cream while you are stirring. If you add it slowly, a little at a time, you can watch the sauce thicken and doesn't take as long over heat to thicken it. After the sauce is thickened, add a tablespoon of garlic, pepper and salt to taste. Reduce to low heat and stir frequently while you cook the 1/2 box of penne pasta (11 minutes till done). Drain pasta, put that in cream sauce. After chicken is done, chop it and mix that into the pasta and cream sauce. Mix together nicely and top with drained (chopped) bacon! Add some parmesan on top if you wish. Delicious! Serve with a salad.

CHICKEN & BACON WITH PENNE PASTA IN A CREAMY GARLIC TOMATO S

Steps:

• Cook the pasta, drain and set aside.
• Pan fry the chicken and bacon in a little olive oil until cooked and set aside.
• Saute the onions and garlic in a little olive oil until tender.
• Add the diced tomatoes and heat through.
• Add the chicken stock and allow to simmer for a few minutes.
• Return the Chicken and Bacon to the pan and heat through.
• Add the cream and bring it all to a simmer.
• Add the cheese and stir through until melted.
• Toss the pasta through the sauce and heat.
• Add the spinach and then turn the heat off so it wilts.
• Season with salt and pepper.
• ENJOY!

CHICKEN WITH CREAMY BACON PENNE

Steps:

• Heat the oil in a deep nonstick frying pan, then add the chicken breasts and scatter round the lardons. Leave to cook over a high heat for 4 minutes while you gather the other ingredients together.
• Turn the chicken over in the pan, give the lardons a stir, then pour in the wine and let it bubble over a high heat until it has virtually evaporated. Now add the petit pois, the cream and penne, season, then stir well. Cover the pan and cook for 4 minutes more until the chicken is cooked all the way through. Serve straight away.