I think this Skillet Chicken Alfredo Pasta takes my admiration for the Pioneer Woman to the next level. (Ree? Are you out there? Can I come live on your ranch with you? I promise to be quiet and let you lick the spoon every time!)
Sorry, little creepy). But her recipes are my jam. Have you ever watched a cooking show and actually made the recipe alongside with them?! That’s what I did with this, and it was neato. I may have pretended that I have a big fancy-pants wooden lodge in the middle of nowhere like she does. What did people do before the Food Network?
Adapted From: mygorgeousrecipes.com
Ingredients
- 4 bacon strips
- 1 boneless skinless chicken breast,, large in size
- 1 teaspoon Italian seasoning, a combo of thyme, oregano, & basil
- Salt/Pepper, to taste
- 10 oz. penne pasta
- 2 tablespoons vegetable oil
Alfredo
- 1 teaspoon red pepper flakes
- 2 Tablespoons all-purpose flour
- 1 + 1/3 cups half and half
- 1 + 1/3 cups Parmesan cheese, shredded
- 1 cup cherry tomatoes, halved
- 2 teaspoons garlic, minced
- 2 cups spinach, uncooked
Instructions
- Number One. Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
- Number Two. In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
- Number Three. Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
- Number Four. Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
- Number Five. Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
- Number Six. While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
- Number Seven. Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
- Number Eight. Increase the heat to medium and gradually add in the flour, whisking constantly.
- Number Nine. Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
- Number Ten. Slowly sprinkle in the Parmesan cheese, stirring as you do so.
- Number Eleven. Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
- Number Twelve. Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!