Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz spaghetti or fettuccine
- 6 slices crispy bacon, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp freshly cracked black pepper
- 2 large eggs
- Fresh parsley (optional)
Instructions
- Gather all ingredients to streamline the cooking process.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions, then drain while reserving some pasta water.
- In a skillet over medium heat, cook chopped bacon until crispy. Add minced garlic and diced chicken breasts; cook until the chicken is golden brown and cooked through.
- Lower the heat and stir in heavy cream, then add beaten eggs off the heat to create a silky sauce without scrambling.
- Combine cooked pasta with the sauce and freshly grated Parmesan cheese. Add reserved pasta water as needed for desired creaminess.
- Serve immediately with extra Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 620
- Sugar: 2g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 150mg