Creamy Chicken Bacon Pesto Pasta

 How to make a quick and easy  Creamy Chicken Bacon Pesto Pasta

Creamy Chicken Bacon Pesto Pasta

 I love this pasta with chicken, bacon and pesto. It's easy and you can make hundreds of different types of creamy chicken bacon pesto pasta with this base. These are chicken bacon guacamole bombs. Once you've written this recipe (you'll save it after a few rounds), you'll bake things that look and taste as if they were from a fancy dish.

This cake base absorbs moisture from fruit, sundae, liquor and syrup well. As you can see from Creamy Chicken Bacon Pesto Pasta, I am a fan of Creamy Chicken Bacon Pesto Pasta.


Over the years I've tried countless different ways to make creamy chicken bacon pesto pasta, and this is the best foolproof chicken bacon pesto bomb I've ever tried.

 Ingredients

4 servings

      6 slices bacon, cut into strips
      2 boneless, skinless chicken breasts, cut into strips
      2 teaspoons salt
      1 teaspoon pepper
      1 teaspoon garlic powder
      2 sliced onions
      4 cloves minced garlic
      5 ounces spinach (140 g)
      5 cups of milk (1.2 liters)
      1 pound fettuccine (455 g)
      ½ cup pesto (110 g)
      1 cup (110 g) Parmesan cheese, plus more for serving
      Fresh parsley, chopped, to serve

Prepare

1.       In a large saucepan or Dutch oven over medium heat, cook bacon until crispy. Add chicken and season with salt, pepper and garlic powder. Cook until the chicken is no longer pink, then remove the saucepan from the saucepan and set it aside.

2.       Add onions and garlic, cook in the pot and cook until softened. When the onions are caramelized, add the spinach and cook until wilted. Add milk and let it come to a boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk has thickened and the pasta is cooked through, about 7 minutes.

3.       Return the chicken to the pot. Add pesto and parmesan cheese, stirring. Garnish with parsley and more Parmesan cheese.