Chicken Bianco Pasta
Chicken Bianco is a 15-minute, one-pan chicken pasta made with golden-seared chicken, bacon, onions, and a creamy parmesan sauce.
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Servings: 2
Equipment
Ingredients
Chicken
- 3 to 4 boneless skinless chicken thighs or breasts
- Kosher salt
- Freshly cracked black pepper
- Olive oil
Sauce & Pasta
- 4 oz bacon diced
- ½ small yellow onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp lemon juice
- ¾ cup heavy cream
- ½ cup freshly grated parmesan Parmigiano-Reggiano preferred
- 6 to 8 oz pasta spaghetti, linguine, or bucatini
- 1½ cup chicken broth
Finish
- Sliced green onions
Instructions
Sear the Chicken
- Heat a large skillet over medium-high heat.
- Add a small amount of olive oil.
- Season chicken directly in the pan with salt and black pepper.
- Sear chicken for about 4 minutes on one side with the lid on until deeply golden.
- Remove chicken from the pan and set aside.
Cook the Bacon and Onions
- Reduce heat to medium.
- Add diced bacon and sliced onions directly into the fond.
- Cook until bacon renders and onions soften, scraping up browned bits from the pan.
Build the Base
- Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth and lemon juice and stir to fully deglaze the pan
Add Pasta
- Add dry pasta directly to the pan.
- Bring everything to a boil.
- Let pasta cook 2–3 minutes, stirring occasionally, until partially softened.
Create the Cream Sauce
- Reduce heat to a steady simmer.
- Add heavy cream and grated parmesan.
- Stir until the sauce becomes smooth and glossy.
Finish Cooking
- Nestle the chicken back into the pan.
- Simmer everything together for about 4 minutes, until the pasta is fully cooked, the chicken is cooked through, and the sauce is creamy and emulsified.
Garnish and Serve
- Finish with sliced green onions over the top.
- Serve straight from the pan.
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