· 12- ounce pasta (any shape you have on hand)· 2 to 3 strips bacon· 1/4 cup onion diced· 2 tablespoon garlic (minced)· 1/2 cup chicken broth (or stock )· 1 cup half and half (or heavy whipping cream or whole milk)· 1 cup ricotta· 8 ounces mushroom ( sliced)· 2 cup chicken (diced )· 1/2 cup Parmesan cheese (grated)· 1/4 to 1/2 teaspoon salt and pepper (to your taste)· 1/4 teaspoon rosemary (dried )· 1/2 teaspoon Italian herbs· Garnish with green onions or parsley (if desired)
Step 1Cook pasta to al dente stage.Step 2In a large skillet, cook bacon until crisp. Remove from pan.Step 3Sprinkle cubed chicken with salt and pepper and add to the pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.Step 4Add onions and garlic to the pan and saute until translucent.Step 5Add mushrooms and cook until mushrooms and browned and soft.Step 6Add the rosemary and Italian herbs and stir.Step 7Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute.Step 8Add the half and half and ricotta. Stir to combine.Step 9Add chicken and bacon and stir.Step 10Stir in pasta.Step 11Sprinkle with green onions, parmesan, or parsley and serve hot.