Ingredients:
- 12 oz. angel hair
- 1 lb. boneless skinless chicken breasts
- 1 tbsp. extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- 6 slices bacon chopped (i used italian sausage links as an alternative)
- 2 garlic cloves (minced)
- 1/2 c. chicken stock
- 1 pint creamy caesar dressing
- 1/2 c. finely grated parmesan (plus more for serving)
- 2 tbsp. lemon juice
- 1/4 c. finely chopped flat leaf parsley
Directions:
- In a large pot of salted boiling water, cook angel hair according to package directions until al dente
- Drain and reserve 1 cup pasta water
- Meanwhile, in a large skillet over medium-high heat, heat oil
- Season both sides of chicken with salt and pepper then add to pan
- Cook about 5-6 minutes per side until the chicken is cooked through
- Transfer to a cutting board and let rest for 10 minutes then slice into strips
- Wipe skillet clean then return skillet to burner over medium heat
- Add bacon and fry until crispy
- Drain bacon pieces on a paper towel-lined plate
- Reserve about two tablespoons of bacon fat in skillet
- Add garlic and sauté until fragrant about 1 minutes
- Pour in chicken stock to deglaze pan and reduce down slightly
- Stir in caesar dressing and bring mixture to a slight simmer
- If the sauce is too thick, gradually add pasta water about 1/4 cup at a time until you reach your desired consistency
- Add parmesan, lemon juice, and parsley
- Check for seasonings and add salt and pepper as needed
Notes:
Nutrition Facts: