1cupwhite cheese blendParmesan, Romano, Gouda, etc.
For the pasta
1poundcavatappi noodlescooked
½poundbaconcooked and crumbled or chopped up
1-2poundsboneless skinless chicken breastcubed
2clovesgarlicchopped
2tsporegano
Salt and pepper
Instructions
Sauce
In a saucepan, add butter and cream over med/high heat until butter is melted and cream begins to froth and bubble. Reduce heat and simmer 6-8 minutes, stirring often. Add in cheese and heat until melted, then simmer LOW for 2-3 minutes. Stir frequently.
Pasta
In a large pot, start the water to boil the pasta. Once boiling, add pasta and cook as directed on package. (Work on the sauce and meat mixture while the water is heating.)
In a large skillet cook the bacon until crispy. Remove and set aside to drain on paper towels. (Pour out most of the grease, but don’t wipe the pan clean.) Chop or crumble bacon after it's cooled.
Next, cook the chicken, seasonings and garlic in the same pan with the bacon grease. Once the chicken is cooked (no pink) add the bacon pieces back to the pan.
When the sauce is done, pour it over the chicken mixture and simmer together for 2-3 minutes. Then drain the noodles, and add them to the skillet. Stir together.
Top with a sprinkle of parsley and additional cheese if desired. Serve with garlic bread and salad for a great meal!
Notes
To cut calories, use half and half instead of heavy cream.
Don't have quite enough butter or cream on hand? You can use what you have and supplement the rest with jarred alfredo sauce!
Add mushrooms for a delicious extra boost of flavor.
To make a cheesy and hearty "pasta bake" just add a little extra sauce, stir in some mozzarella cheese and bake for 10-15 minutes.