Chicken, Bacon, Pesto Pasta with Parmesan

This pasta dish is the ultimate bowl of comfort and joy. I won’t pretend it’s the healthiest, but I also can’t deny it’s one of the yummiest mac and cheese renditions you can make. I used jarred pesto to make this mac and cheese, but I encourage you to use fresh pesto or a basil oil instead if you have that as an option. This recipe includes instructions on how to make your own basil oil. 

• Chicken breasts

• Bacon

• Farfalle pasta

• Gruyere

• Parmesan

• Heavy whipping cream

• Butter

• Garlic

• Salt and Pepper

• Pesto or basil oil (fresh or jarred)

1. Chop three pieces of bacon into bits and cook over medium heat in a large pan until just crispy. Remove from pan.

2. Dice two chicken breasts into half inch pieces. Season with salt and pepper. Saute chicken over medium heat in the same pan that you cooked the bacon in. While chicken is cooking, mince one tablespoon of garlic. Add garlic to the pan when chicken is nearly done (after 8-10 minutes) and cook for two minutes more.

3. While chicken is cooking, cook 16 oz of farfalle pasta according to instructions. Drain and reserve a 1 tablespoon of pasta water. Add 1 tablespoon of butter, pasta and pasta water to the pan with chicken and swirl to melt over low heat. Shred 1 cup of gruyere cheese, 1 cup of parmesan and add to the pot. Follow with ¼ cup heavy cream and 4 oz of pesto or basil oil. Miix the bacon back in, and then season with salt and pepper to taste.