• ⏲️ Prep time: 45 minutes
• 🍽️ Servings: 2

Ingredients

Required

• 150g pasta
• 1 pound bacon
• 2 tablespoons flour
• 2 tablespoons butter
• 1 1/4 cup cream
• 1 cup Italian Cheese
• Seasoning to taste

Seasonings (suggested)

• Salt
• Pepper
• Italian seasoning

Directions

1. Start cooking the pasta according to directions.
2. Cut bacon into small peices, ~1" long
3. Cook bacon in a large cast iron skillet or heavy pan on medium high heat.
4. Remove bacon from pan.
5. Reduce heat to low, and add butter to the pan.
6. After allowing butter to melt somewhat, add flour and whisk until mixed.
7. Add seasons to pan, and mix using whisk.
8. Add a small amount of cream to the pan, and whisk until fully mixed. Repeat until all cream has been mixed in. Adding too much cream at once will ruin the sauce.
9. Add cheese to sauce and mix until dissolved using whisk.
10. Cut bacon into bite sized pieces.
11. Add bacon to pan, and mix with sauce using a spoon spatula.
12. Add drained pasta to the pan, and mix with sauce and bacon.
13. Done.

• ⏲️ Prep time: 45 minutes
• 🍽️ Servings: 2

Ingredients

Required

• 150g pasta
• 1 boneless skinless chicken breast
• 2 tablespoons flour
• 2 tablespoons butter
• 1 1/4 cup cream
• 1 cup Italian Cheese
• Seasoning to taste

Seasonings (suggested)

• Salt
• Pepper
• Italian seasoning

Directions

1. Start cooking the pasta according to directions.
2. Butterfly the chicken.
3. Season the chicken with salt and pepper.
4. Add the oil to a large cast iron skillet or heavy pan on medium high heat.
5. Cook the chicken in the pan for 5-7 minutes on each side or until the correct internal temp.
6. Remove chicken from pan, and allow to rest for 5 minutes.
7. Reduce heat to low, and add butter to the pan.
8. After allowing butter to melt somewhat, add flour and whisk until mixed.
9. Add seasons to pan, and mix using whisk.
10. Add a small amount of cream to the pan, and whisk until fully mixed. Repeat until all cream has been mixed in. Adding too much cream at once will ruin the sauce.
11. Add cheese to sauce and mix until dissolved using whisk.
12. Cut chicken into bite sized pieces.
13. Add chicken to pan, and mix with sauce using a spoon spatula.
14. Add drained pasta to the pan, and mix with sauce and chicken.
15. Done.

• ⏲️ Prep time: 50 minutes
• 🍽️ Servings: 6

Ingredients

Chicken

• 1 pound thin spaghetti
• 4 boneless skinless chicken breasts
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon coarse ground black pepper
• 1/4 cup flour
• 2 large eggs
• 1 cup breadcrumbs
• 3 tablespoons cooking oil

Parmesan Cream Sauce

• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream, cashew milk, or similar
• 6 ounces shaved parmesan
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

To Finish the Dish

• 3 tablespoons basil pesto
• 1/2 cup chicken broth
• 2 tablespoons butter
• 2 ounces shaved parmesan
• 1 lemon cut juced into the pan
• parsley optional

Directions

Chicken

1. Cook the pasta to one minute shy of the directions.
2. Place the chicken between two pieces of saran wrap.
3. Butterfly the chicken.
4. Season the chicken with salt and pepper.
5. Dredge the chicken in flour, then beaten eggs, then breadcrumbs.
6. Add the oil to a large cast iron skillet or heavy pan on medium high heat.
7. Cook the chicken in the pan for 5-7 minutes on each side or until the correct interal temp.
8. Wipe out the oil and crumbs and leave skillet for finishing dish.

Parmesan Sauce

1. Add the butter to the pan and let melt on medium heat.
2. Add the flour and whisk well, let cook for 30 seconds.
3. Add in the cream slowly while whisking.
4. Add in the parmesan, salt and pepper and whisk until thickened.

To Finish the Dish

1. Add the basil pesto, chicken broth, lemon juice, and butter to the skillet and heat over medium heat.
2. Add the pasta back in along with the shaved parmesan and toss to coat.
3. Plate with pasta, topped with cooked chicken, more Parmesan cheese (if desired), the cream sauce, more of basil pesto (if desired.)