Creamy Bacon, Chicken, and Broccoli Pasta

Ingredients:

2 chicken breasts, cut into bite-sized pieces
8 slices of bacon, chopped
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup chicken broth
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper to taste
12 oz pasta (penne or fettuccine works well)
2 cups broccoli florets
Fresh parsley, chopped (for garnish)

Instructions:

Cook the Pasta and Broccoli:
Cook the pasta according to the package instructions. In the last 3 minutes of cooking, add the broccoli florets to the boiling pasta. Drain and set aside.

Prepare the Bacon:
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet.

Cook the Chicken:
Season the chicken pieces with salt, pepper, and paprika.
In the same skillet, add the olive oil and cook the chicken over medium-high heat until it’s no longer pink and cooked through. Remove the chicken from the skillet and set it aside.

Make the Sauce:
In the same skillet, add the minced garlic and cook for about 1 minute until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing it to thicken slightly.

Add the Cheese:
Gradually add the grated Parmesan cheese and shredded mozzarella cheese to the sauce, stirring continuously until the cheese has melted and the sauce is smooth.
Season the sauce with Italian seasoning, salt, and pepper to taste.

Combine Everything:
Add the cooked pasta, broccoli, chicken, and bacon to the skillet with the creamy sauce. Toss everything together until the pasta is well-coated with the sauce.

Serve:
Serve the creamy bacon, chicken, and broccoli pasta immediately, garnished with chopped fresh parsley.