A delightful pasta dish combining tender chicken, crispy bacon, and a creamy sauce, perfect for a comforting meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is hot enough before adding the chicken to get a good sear.
Add the chicken breasts and cook until golden brown on both sides, about 6 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Remove the chicken from the skillet and set aside. In the same skillet, add the garlic and cook until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the sun-dried tomatoes and mushrooms to the skillet and cook until the mushrooms are tender, about 5 minutes.
You can add a splash of chicken broth if the skillet becomes too dry.
Crumble the bacon into the skillet and stir to combine.
Ensure the bacon is crispy for the best texture.
Pour in the heavy cream and bring to a gentle simmer.
Stir continuously to prevent the cream from curdling.
Stir in the Parmesan cheese until melted and the sauce is smooth.
Use freshly grated cheese for a smoother sauce.
Slice the cooked chicken and return it to the skillet, stirring to coat in the sauce.
Ensure the chicken is fully coated in the sauce for maximum flavor.
Serve the sauce over the cooked pasta and garnish with fresh basil.
Toss the pasta in the sauce before serving for even distribution.
