Ingredients:
- 2 cups pasta (penne, fusilli, or your choice)
- 2 chicken breasts, diced
- 4 slices of bacon, chopped
- 2 cups broccoli florets
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Directions:
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside, leaving about 1 tablespoon of the bacon grease in the pan.
- In the same skillet, add diced chicken and season with salt and pepper. Cook for 6-8 minutes or until browned and fully cooked. Remove chicken from the skillet and set aside.
- Add olive oil to the skillet and sauté the minced garlic until fragrant, about 1 minute.
- Pour in the chicken broth and heavy cream, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Stir in cheddar cheese and Parmesan until melted and smooth.
- Add the cooked chicken, bacon, and broccoli to the skillet, then fold in the pasta. Toss everything together until well-coated in the creamy sauce.
- Serve warm, garnished with extra cheese if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 560 kcal (per serving) | Servings: 4 servings
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