Creamy Chicken Bacon Pasta

📝 Ingredients

• 8 oz angel hair pasta or spaghetti
• 6-8 slices bacon (cooked and chopped)
• 2 8 oz boneless skinless chicken breasts (1/2-inch cubes)
• 1 tsp dry Italian seasoning
• 1 tsp seasoned salt
• 1/2 tsp black pepper or crushed red pepper flakes
• 1/2 tsp onion powder
• 2 5.3 oz package garlic and herb Boursin cheese
• 2 cups heavy cream or half and half
• 2-3 Tbsp grated Parmesan cheese
• fresh chives

👨‍🍳 Instructions

1. 1Cook spaghetti in a large pot of salted boiling water per the package instructions until al dente. Drain well.
2. 2In a large 12-inch skillet fry bacon slices over medium-high heat until crisp. Remove from the skillet with a slotted spoon reserving 2-3 Tbsp in the pan. Drain on a paper towel lined plate or platter, then chop.
3. 3To the bacon fat add the cubed chicken. Season with dry Italian seasoning, seasoned salt, black pepper and onion powder. Sauté over medium-high heat for 5-7 minutes or just until the juices run clear. Turn as needed for even browning. Remove from the skillet to a platter, keep warm.
4. 4Next, add Boursin cheese and half and half to the pan. Simmer over medium-low-heat until the cheese has melted scraping any brown bits from the bottom of the pan.
5. 5Reduce heat to low and add in chicken and spaghetti. Stir until all the ingredients are coated in the cream sauce.
6. 6Let simmer for 5 minutes until the sauce thickens slightly. Add Parmesan and bacon, stir to distribute.
7. 7Serve immediately garnished with fresh chives.
8. 8The Sauce Thickens As It Sits - Please note that the sauce will thicken the longer that it sits. Don’t over cook the sauce or leave it on the hot stovetop for too long or the sauce may become too thick. If you’ve reached the desired thickness after just 2 minutes on the stovetop, it’s fine to remove it from the heat early since all the ingredients are already cooked. You can use pasta water to thin the sauce, if needed.