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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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Total Time: 15 minutes
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.