A delightful pasta dish featuring tender chicken, a creamy tomato-based sauce, and a hint of Parmesan.
Heat a large skillet over medium heat and cook the chopped bacon until crispy.
Cooking the bacon first allows it to render its fat, which can be used to sauté the vegetables.
Add the diced onion to the skillet and sauté until softened.
Stir frequently to prevent the onion from burning and ensure even cooking.
Stir in the minced garlic and cook for an additional minute until fragrant.
Garlic cooks quickly, so keep an eye on it to avoid burning.
Add the chicken pieces and cook until they are no longer pink on the outside.
Cut the chicken into even pieces to ensure they cook at the same rate.
Add the sliced mushrooms and cook until they release their moisture and start to brown.
Avoid overcrowding the pan to allow the mushrooms to brown properly.
Pour in the white wine and let it simmer until reduced by half.
Scrape the bottom of the skillet to incorporate any browned bits into the sauce.
Stir in the sun-dried tomato pesto and cream, and cook until the sauce is heated through.
Adjust the seasoning with salt and pepper to taste at this stage.
Mix in the grated Parmesan cheese and chopped green onions.
Reserve some Parmesan and green onions for garnish.
Serve the sauce over cooked pasta and garnish with extra Parmesan and green onions.
Toss the pasta with the sauce before serving for even coating.
