Chicken Bacon Mushroom Pasta (Print Version)

# Ingredients:

→ Protein

01 - 450 g chicken breast
02 - 7 strips cooked bacon, crumbled

→ Produce

03 - 225 g sliced mushrooms
04 - 2 teaspoons dry shallots

→ Dairy

05 - 473 ml heavy cream
06 - 140 g shredded parmesan cheese
07 - 140 g shredded mozzarella cheese
08 - 57 g butter

→ Pantry

09 - 2 tablespoons garlic olive oil
10 - 240 ml chicken broth
11 - 7 g Bob's Red Mill 1:1 gluten-free flour
12 - 340 g Jovial gluten free fusilli pasta
13 - 2 1/2 teaspoons sweet paprika
14 - 1 1/2 teaspoons dried oregano
15 - 1 teaspoon garlic powder
16 - 1 teaspoon dried jalapeno
17 - 1/2 teaspoon salt
18 - 1/2 teaspoon dried thyme
19 - 1/2 tablespoon olive oil
20 - 2 teaspoons Italian seasoning

# Instructions:

01 - Combine sweet paprika, oregano, garlic powder, thyme, dried jalapeno, and salt in a small bowl. Pound chicken breasts to even thickness and season both sides liberally with the herb mixture.
02 - Boil fusilli pasta according to package instructions until al dente. Reserve 60 ml (1/4 cup) of pasta cooking water before draining and set pasta aside.
03 - In a large skillet, fry bacon until crispy. Transfer to a paper towel-lined plate to drain excess grease and cool.
04 - Heat garlic olive oil over medium heat in a large skillet. Sear chicken breasts for 5 minutes per side until nicely browned.
05 - Reduce heat to medium-low, cover the skillet, and cook chicken for an additional 10 to 12 minutes until internal temperature reaches 74°C (165°F). Remove chicken from skillet and set aside to rest.
06 - In the same skillet, melt butter over low heat. Add dried jalapeno, dry shallots, and Italian seasoning; cook for 1 minute while scraping the bottom of the pan to release browned bits.
07 - Add sliced mushrooms and sauté for approximately 5 minutes until softened, stirring occasionally.
08 - Whisk in chicken broth, heavy cream, and gluten-free flour until smooth and combined. Simmer until the sauce thickens to the desired consistency.
09 - Stir in parmesan and mozzarella cheeses until fully melted and incorporated into the sauce.
10 - Add the cooked pasta to the sauce and toss to coat evenly. If sauce is too thick, gradually add reserved pasta water one tablespoon at a time to loosen.
11 - Slice rested chicken breasts and fold them, along with the crumbled bacon, into the pasta mixture. Stir gently to combine before serving.

# Notes:

01 - Sear chicken over medium-high heat to achieve color without cooking through. Allow chicken to rest at least 10 minutes before slicing to retain juices.
02 - Salt pasta water generously to enhance flavor. Constantly whisk sauce while cooking to prevent scorching and ensure smooth consistency.
03 - Refrigerate leftovers in an airtight container for up to 3 days; avoid freezing due to cream sauce separation.

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