I have shared this recipe before here, but it was shared with another recipe and never got the spotlight it deserved. So, here it is again with the highlight it deserves!
Chicken Bacon Penne Pasta
Ingredients:
2-3 chicken breast halves
1 bottle favorite marinade (I like Kroger's Herb & Garlic 30 minute marinade, 12 fl oz)
1 lb. thick-cut bacon, cooked and diced
2 cups heavy cream
1 tsp. black pepper
1 tsp. salt (or more or less, to your taste)
1/2 cup (1 stick) butter
1 teaspoon garlic, minced
1/2 cup shredded Parmesan, and additional 1/4-1/2 cup for sprinkling on top
1 (16 oz) package) penne pasta
Directions:
Place chicken and marinade in slow cooker. Heat on low for 6 hours, or until done. Shred chicken.
Cook penne pasta according to package directions.
In a small pan, whisk cream, pepper, butter, and garlic. Heat slowly.
Combine chicken, bacon, pasta, and sauce. When combined, stir in 1/2 cup shredded Parmesan cheese. Sprinkle with additional Parmesan cheese, to taste.
If desired, bake this pasta in a 9x13 pan in a 350 degree F oven for about 20 minutes, or until the cheese has melted and the pasta is warm and bubbling throughout.
Source: I got this from my old neighbor, Emily Tanner. I believe she got it from another neighbor. So, pass it on and enjoy!
Notes: This recipe can be baked or not. It tastes great both ways. This pasta is also freezer friendly. I freeze it in a 9x13 aluminum pan, let it thaw in the fridge overnight, and then bake it in a 350 degree F oven, covered with aluminum foil, until thawed (about 40-60 minutes). Remove the foil and continue to bake for another 20-30 minutes, or until the cheese is melted and it is warm and bubbling throughout.
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