Blackened Chicken Pasta with Bacon & Parma Sauce
The tasty blackened chicken accented with bacon and a creamy parma sauce is perfect with a buttery Chardonnay. Visit choresandchow.com
Servings: 5
Ingredients
- 1 ½ pounds boneless chicken breast filleted
- 7 Slices thick smoked bacon
- 2 tablespoon butter
- Emeril's Blackened Seasoning
- 1 lb Penne Pasta
- Chives for garnish
Creamy Parmesan Garlic Sauce:
- ¼ cup butter
- 1 medium onion chopped
- 2 garlic cloves minced
- ½ tablespoon flour
- ⅔ cup chicken broth
- ½ cup white wine
- 1 cup heavy cream or half and half
- 1 cup shredded parmesan cheese
- ¼ teaspoon pepper
- ½ teaspoon salt
Instructions
- Fillet boneless chicken breast. Pound breast with meat mallet until about 1/2 inch thick. Season both sides with blackening and pepper.
- Boil water in large pot with a couple pinches of salt. Once boiling, add penne pasta and cook al dente.
- Heat cast iron pan over medium heat until hot. Add 1 tablespoon of olive oil and 2 tablespoon butter. Once melted and hot, add chicken and cook until done, 6-8 minutes. Remove from pan and place in aluminum foil, lightly seal and set aside.
- In same pan, add bacon and cook until done, but not crispy. Place on paper towel lined plate and pat with additional paper towel. Chop bacon and set aside.
- Drain excess bacon fat, keeping about 1 tablespoon in pan. Add chopped onion and sauté for 6-8 min or until soft and golden. Add minced garlic and sauté 1 min. Add bacon and cook an additional 1 min.
- Add wine to onion, garlic, and bacon and deglaze pan. Add ¼ cup butter and melt. Add in flour and mix well.
- Turn heat to low. Stir in chicken broth, heavy cream, parmesan cheese, pepper and salt and let simmer until it starts to thicken.
- Cut chicken into 1/2 inch strips. Add to pan and mix in well. Meanwhile, drain pasta and return to pot. Add chicken and sauce to pasta. Mix well, garnish with chives and serve.