Creamy Parmesan chicken
Ingredients
- 1 tbsp olive oil
- 4 chicken breasts
- 100 g Parmesan grated
- 200 g smoked bacon chopped
- 2 onions chopped
- 3 cloves garlic finely chopped
- 300 ml cream
- Salt and pepper
- 400 g pasta we used Torfie pasta
Method
- Heat a saucepan over medium heat and drizzle the oil.
- Add the chicken and sprinkle half of the parmesan. Season with salt and pepper.
- Sear the chicken to colour on each side for 2 minutes or until the cheese starts to colour well too. The crispy cheese will bring extra flavour to the sauce.
- Add an extra drizzle of oil and add the bacon and onions.
- Cook for 2-3 minutes until coloured and stir in the garlic.
- Cook for a further 30 seconds and add the cream and the rest of the parmesan. Stir once and place the lid on the pan.
- Simmer for 10-12 minutes until the sauce is bubbling and the chicken are cooked through.
- Remove from the heat and check the seasoning.
- In the meantime, cook the pasta in a large saucepan of salted boiling water according to package instruction.
- Add the cooked pasta and toss to combine.
- Serve with extra sprinkle of parmesan.
