One-Pot Creamy Chicken Bacon Pesto Pasta

Cut down on your weeknight pasta preparation. Chef Roblé Ali suggests cooking pasta noodles directly in milk, which not only makes the cooking time faster, but also amplifies the flavor. High-quality, thick cut apple-smoked bacon provides even more flavor and baby kale offers more taste than regular spinach.

Recipe courtesy of Tasty.

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6 Thick-cut apple smoked bacon strips
2 Chicken breasts
2 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
2 Onions (sliced)
4 Garlic cloves
5 oz Baby kale
5 cups Milk
1 lb Fettuccine
1/2 cup Pesto
1 cup Parmesan

In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.

Add chicken and cook until no pink is showing. Season with salt, pepper, and garlic powder. Remove the chicken, but keep bacon in the pot.

Add onion and garlic and cook until softened.

When onions are caramelized, add milk and bring to boil.

Add fettuccine to boiling mixture and cover.

Cook fettuccine over medium heat until milk thickens and pasta is cooked (about 7 minutes).

Mix back in the chicken and add the baby kale. Stir in the pesto and Parmesan.

Garnish with parsley and additional Parmesan. Enjoy!