Ingredients
Method
- Using meat mallet or skillet, pound chicken to flattened and tenderize it. Season chicken on both sides with salt, pepper, garlic powder and paprika. Set aside.
- In a small bowl, mix tablespoon of garlic powder, onion powder, dried chives and dried parsley. Set aside.
- Cook pasta according to instructions on package.
- Heat a large skillet over medium-high heat. Add bacon and cook until done. Drain on paper towels. Reserve 1/4 cup of bacon fat, and leave the rest in the skillet. If not using a nonstick skillet, you may need to add a little oil if not enough bacon fat was left. Add chicken to skillet, and cook on both sides until an internal temperature of 165 is reached, approximately 5 minutes on each side.
- While chicken is cooking heat a large skillet over medium heat. Add bacon fat, then mix in flour. Stir or whisk until a creamy roux is formed.
- Add heavy cream and cream cheese. Bring to a simmer, and stir until cream cheese starts to melt. Mix in chicken broth, garlic, seasoning mixture and lemon juice. Simmer for 5 - 7 minutes, stirring or whisking occasionally. Taste sauce and add salt if needed. Turn heat down to low.
- Add mozzarella cheese pearls, and stir until cheese melts. Toss cooked pasta in sauce, then top with chicken and bacon. Garnish with optional parsley, and serve warm.
Notes
Use a non-stick skillet for bacon and chicken if you have one on hand, but it is not required.
While chicken is cooking, use a lid. This will ensure chicken is cooked thoroughly. This is also optional, but is recommended because sometimes chicken breasts are very thick.