Posted on | June 5, 2011 | 2 Comments
I love to make pasta. I used to think that it would be so difficult, but it really isn’t. If you can make gravy, you can make delicious creamy pasta sauce. This pasta has a creamy alfredo-like sauce and is so good. I usually save these types of recipes for special occasions, because they are anything but fat free, but they are totally worth it for a splurge. This recipe is delicious the day you make it, but I think it has an even deeper flavor the next day. It reheats really well. You can also use this basic sauce and add whatever veggies or meats you’d like to make several new combinations. Enjoy!
Chicken Bacon Alfredo Pasta
1 1/2 c. of cooked diced or shredded chicken breast (I like to use Rotisserie)
1 c. bacon, diced
3 c. steamed broccoli
1 box linguini pasta
1 c. milk
1 c. chicken broth
1 c. whipping cream
2 c. Italian blend shredded cheese (Parmesan, Romano, Asiago)
2 Tbsp. butter
2 Tbsp. flour
1/4 tsp. garlic powder
1/4 tsp. onion powder
*Can add more seasoning to your taste
a few sprinkles of red pepper flakes (optional)
1 tsp. white sugar
1/2 tsp. cracked black pepper
Fry bacon until crispy, place on paper towels and set aside. Chop or shred the chicken breasts. In the same pan that you fried the bacon in, over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour, seasonings, and sugar and whisk together with the butter until bubbly. Continue whisking, and slowly add the milk, cream and the chicken broth. Whisk constantly while adding liquid, to avoid lumps in the sauce. Keep whisking until the sauce has thickened. Turn heat to low, and add the grated cheese. Once melted and mixed thorougly, turn your heat to the lowest temperature. Add the bacon, broccoli, and chicken pieces to your sauce. Mix well and simmer covered over very low heat. Prepare your pasta until al dente. Drain well. Toss the pasta with the sauce. Serve topped with fresh parsley and Parmesan cheese.
*If the sauce gets too thick before you are ready to serve it, add more milk, cream or chicken broth. This also warms up nicely the next day. Just heat in a skillet, but don’t let the sauce boil. This is actually better the second day, after the flavors have had time to meld.