With Chicken Bacon Pasta you’re just five ingredients away from a great weeknight meal! A glass of wine, some salad, and you're set.
Since I cook for a living, I find that people assume that I make elaborate, multi-course French dinners each night at home. As much as I wish this was the case, sadly, it is not. I often pull together quick, simple meals for my family. Creamy pasta always pleases, but a cream sauce usually requires many steps---but not this easy cream sauce!
I always keep a carton of whole milk yogurt in the fridge. It has many uses: a whipped cream stand-in, a healthy snack with granola, a vital ingredient in a smoothie, or a creamy sauce for pasta. I love the way it can be used in a savory dish as easily as a sweet dish. Yogurt is so versatile in my kitchen.
For this easy meal, I put a pot of water on to boil the minute I get home from work. This buys me some time to prep the rest of the ingredients. While the water boils and cooks the pasta, I’m busy frying the bacon and shredding a chicken breast. I use a leftover store-bought rotisserie chicken breast for this meal, but any leftover chicken you have will work just fine.
When the pasta comes out of the water, be sure to save some of the hot starchy cooking water, as it will help the sauce cling to the pasta. The final and fifth ingredient: all-purpose grilling seasoning. I use a grill spice mix that is made up of coriander seeds, black peppercorns, red pepper flakes, garlic granules, and salt.
When the pasta is done cooking, all we’re going to do is stir in the yogurt. It melts over the hot pasta and creates a luscious cream sauce. The shredded chicken and bacon are great additions, but I’ve been known to eat this pasta dish with a mix of fresh herbs or salad mix in place of the meat.