Ingredients
Scale
For the chicken:
- 6 garlic cloves
- 1 tbsp extra virgin olive oil
- 1 tsp stone ground mustard
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried basil
- 1 tsp garlic powder
- 1 tsp grated lemon peel
- 1 lb (453 g) boneless skinless chicken breasts
- 1/4 cup (27 g) Italian breadcrumbs
- 1 tbsp canola oil
For the rest of the dish:
- 1 lb (453 g) dried pasta noodles (linguine or similar)
- 6 strips bacon, diced
- 2 tbsp (28 g) butter
- 3 tbsp all-purpose flour
- 1 1/2 cups (354 ml) heavy cream
- 1 tsp garlic paste
- 1 tsp fresh cracked black pepper
- 1/2 cup (50 g) parmesan cheese
- Minced flat leaf parsley
Instructions
- Heat a cast iron skillet over medium-high heat. Bring 4 cups of seasoned water to a boil in another pot. Preheat oven to 350°F (177°C).
- Combine garlic, olive oil, mustard, salt, pepper, basil, garlic powder, and lemon zest in a food processor. Purée, then fold in breadcrumbs.
- Pat chicken breasts dry and coat with garlic purée. Sear chicken 2 minutes per side in canola oil, then bake for 10 minutes.
- Cook pasta al dente. Reserve 1/4 cup pasta water and drain.
- Remove chicken and let rest.
- Cook bacon in skillet, remove with slotted spoon. Add butter, then whisk in flour until smooth. Slowly add cream, whisking, then add garlic paste and pepper. Remove from heat and stir in parmesan.
- Slice chicken into strips.
- In a large bowl, combine pasta, bacon, parsley, sauce, and reserved pasta water. Toss well.
- Top with chicken and parmesan. Serve immediately.
Notes
- Best served fresh but leftovers can be refrigerated for up to 3 days.
- Use linguine or similar pasta for best results.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Dish
- Method: Stovetop + Oven
- Cuisine: American