Ingredients
Directions
- 1
Place the pasta on to boil.
- 2
Flatten out the chicken breasts then drizzle with some olive oil & season with smoked paprika, dried parsley, garlic granules & plenty of salt and pepper.
- 3
Fry off in a pan on a medium heat on 5 mins either side until cooked through.
- 4
In the same pan add the cream, stock pot, garlic, salt & pepper then leave to simmer on a low heat for 5 mins.
- 5
Add the bacon to another pan & cook on a high heat until really crispy.
- 6
Once the pasta is cooked drain is off saving a ladle of pasta water to add in to the sauce along with the fresh parsley, parmesan & bacon.
- 7
Turn up the heat & simmer for another 5 mins.
- 8
Add the pasta & stir through until all the pasta is coated.
- 9
Slice up the chicken & add to the pasta.
- 10
Leave on a low heat for another 5 mins for the sauce to thicken up a bit more.
