Creamy Angel Hair Pasta with Chicken and Bacon
A combination of cream cheese, heavy cream, mozzarella cheese, and Parmesan cheese makes this Creamy Angel Hair Pasta with Chicken and Bacon extremly rich and satisfying.
Servings: 5
Equipment
- nonstick skillet
Ingredients
- 12 ounces uncooked Angel Hair Pasta
- 8 slices bacon, diced
- 1 pound boneless, skinless chicken breasts, cut into 1-inch dice
- 1 1/2 teaspoons Cajun or Creole seasoning
- 3 garlic cloves, minced
- 4 ounces cream cheese, cut into pieces
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup heavy cream
- 1 cup Shredded mozzarella cheese
- 1/3 cup shredded Parmesan cheese
- salt and pepper
- 2 green onions, sliced
Instructions
- Cook Angel Hair pasta according to package directions in salted water. Reserve 1/2 cup of cooking liquid and drain pasta. Set aside.
- Cook bacon in a large nonstick skillet until crispy. Remove with a slotted spoon and set aside.Pour off all but 2 tablespoons of bacon grease from the skillet.
- Pat chicken dry with paper towels and season with Cajun seasoning.Heat bacon grease over medium-high heat. Add chicken and cook until browned and cooked through. Remove chicken and set it aside with the bacon.
- Add garlic to skillet and cook 1 minute.Add cream cheese, Italian seasoning and red pepper flakes and stir until cream cheese is melted.
- Stir in diced tomatoes and heavy cream. Bring to a simmer and simmer for 2 to 3 minutes.
- Turn heat to low and stir in mozzarella cheese and Parmesan cheese.Season to taste with salt and pepper.
- Add angel hair pasta, chicken, and bacon to skillet and mix into the sauce.If sauce is too thick, add some of the reserved cooking liquid.
- Sprinkle with green onions and serve.