Ingredients
- 1 pound boneless chicken breasts or thighs
- 8 ounces cream cheese
- 8 slices thick-cut bacon
- 8 ounces egg noodles or penne pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup freshly grated parmesan cheese
- Fresh parsley or chives, for garnishing
Instructions
- Begin by frying the bacon in a large skillet over medium heat until crispy. Remove the bacon and let it drain on paper towels.
- In the same skillet, add the boneless chicken and cook over medium heat until golden brown, about 5-7 minutes per side. Remove and let rest before slicing.
- Add the diced onion and minced garlic to the skillet. Sauté until softened, about 3-4 minutes. Add the chicken broth and bring to a simmer.
- Stir in the cream cheese, allowing it to melt and blend into the broth, creating a smooth sauce.
- Add the cooked pasta, tossing to coat it in the sauce. Fold in the sliced chicken and crumbled bacon. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and stir in freshly grated parmesan cheese until melted and incorporated.
- Serve hot, garnished with fresh herbs.
Notes
This dish is versatile; feel free to substitute chicken with shrimp or a veggie protein for a lighter version. Use low-fat cream cheese or Greek yogurt for a healthier alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Non-Vegetarian