Description
This Creamy Balsamic Chicken Bacon Mushroom Pasta is a delightful one-pan meal combining tender chicken strips, crispy bacon, and sautéed mushrooms in a rich, balsamic-infused cream sauce. Tossed with perfectly cooked pasta and topped with freshly grated Parmesan, this dish is both comforting and flavorful, perfect for a quick weeknight dinner or a cozy weekend treat.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Protein and Vegetables
- 2 chicken breasts, cut into bite-size strips
- 3 strips bacon, cut into small pieces
- 7 ounces mushrooms (white or cremini), sliced
Sauce and Seasonings
- 1 tablespoon balsamic vinegar
- 1 cup heavy/whipping cream
- 1-2 dashes Italian seasoning
- Pinch of garlic powder
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook Bacon: While the pasta cooks, heat a skillet over medium-high heat. Add the bacon pieces and cook, stirring occasionally, until crispy, about 7-10 minutes. Remove bacon from skillet and set aside.
- Sauté Mushrooms: Drain most of the bacon fat from the skillet, leaving enough to cook the mushrooms. Add the sliced mushrooms and sauté for 3-4 minutes until they begin to release their moisture.
- Cook Chicken: Add the chicken strips to the skillet with mushrooms. Cook for 4-5 minutes until chicken is cooked through and most of the liquid evaporates. If needed, cook a little longer until the pan is mostly dry.
- Add Balsamic Vinegar: Stir in the balsamic vinegar and cook for about one minute to reduce slightly and meld flavors.
- Make Sauce: Pour in the heavy cream, then add Italian seasoning and garlic powder. Stir well, scraping up any browned bits from the bottom. Let the sauce simmer gently for 5 minutes, reducing heat if it bubbles vigorously, taking care not to overcook the chicken.
- Finish Sauce: Stir in the grated Parmesan cheese and cooked bacon pieces. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss continuously with tongs for 1-2 minutes to combine and help thicken the sauce.
Notes
- Use white or cremini mushrooms depending on your flavor preference.
- For a lighter option, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Cooking pasta al dente is key for texture in this creamy dish.
- Allow the balsamic vinegar to reduce slightly to avoid overpowering the sauce.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to prevent sauce separation.
