Pasta with Chicken, Bacon, and White Sauce

Updated at: Thu, 17 Aug 2023 13:48:15 GMT

Step 1

Prep the ingredients by shredding your cheese, finely chopping the bacon, finely chopping the onion, and mincing your garlic. Get a pot of heavily salted water on to boil (for the pasta) ready and push off to the side.

Step 2

Heat a dutch oven (or pot) to a a medium-high heat. Add bacon and cook until crispy and fat is rendered. Remove bacon and place to the side. Drain fat if you wish, or keep for flavor.

Step 3

Add salt and pepper to your chicken. Sear in dutch oven (or pot) until internal temp reaches 165 degrees. Remove chicken and place to the side. While other steps are being completed, slice, chop, or shred the chicken (dealers choice!)

Step 4

Add onion to dutch oven. Let cook for approximately 1 minute and then add white wine to deglaze. Once wine has reduced by 50% add garlic. Once garlic is fragrant (probably about 45 second) add butter.

Step 5

Once butter is melted (should happen quickly) add the flour and whisk constantly for 3-5 minutes. We want to cook out the rawness of the flower.

Step 6

Once the mixture has started to darken slightly (again, should be around 3-5 minutes) slowly pour in the chicken broth. Want to mix very well to eliminate any clumps. Once done, cut the heat and add sour cream and milk while still mixing. Then add the cheese and herbs. Mix until melted.

Step 7

Add the peas and bacon to the party. Then simmer mixture while you cook the pasta according to the directions of your pasta. I recommend stopping once al dente.

Step 8

Add pasta and chicken. Season with salt and pepper to taste.

2 liked

1 disliked

Bland