There isn’t anything that bacon doesn’t make better. Even chocolate is amazing with bacon! Like this amazing bar of French chocolate, one of my personal favorites.
Today’s recipe isn’t chocolate, sorry. But, it is a wonderful one pot with loads of bacon and sautéed shallots tossed in with chicken and fettuccini and a light creamy sauce. Comfort food for these cold days.
One pots have fast become one of my go to ways of cooking. There are hardly any dishes and they always turn out amazingly flavorful. The combinations are endless. While I mainly use chicken, any kind of meat or meatlessness will do. A beautiful sun-dried tomato and goat cheese one pot, for example, or a lemon parmesan chicken one pot, maybe.
This particular recipe is one born out of a dish I have made for years. In its original form it is a chicken breast with skin that is crisped on a bed of bacon and shallots, roasted in the oven, then finished with a splash of cream and salt and pepper. It is really popular around our house. Because I was making it so often, turning it into a one pot made it more like comfort food and less like haute cuisine, and I really love the ease of that.
To get the crispy skin, I use chicken breast with skin on and cut it into 1” or so pieces.
Over a slightly higher than medium setting I cook off the chicken pieces, in batches, in butter and olive oil until the skin is crisp and golden. Then, just set them aside.
Thick cut bacon is cut into 1/2” wide pieces, lardons, as the French call it. Cook that until crispy and set aside.
Shallots seems to be getting bigger and bigger these days so use your own judgement on how many you want to use, but a fair amount of shallot makes this dish. There is nothing like the smell of bacon and shallots!
My shallot was huge, like the size of a white onion, so I just used one and sliced it into rings.
After the bacon is fully cooked, pour off some of the bacon and chicken fat, but do not scrape the beautiful brown bits stuck on the bottom of the pan. Reserve about 2 tbsp of the drippings in the pan. Then add the shallots and cook until soft and slightly brown but not very dark.
Now, the magic of the one pot! Add chicken stock, half and half, the chicken and fettuccini noodles, broken in half, along with some salt and pepper.
Stir that around to make sure the pasta is well distributed. This prevents it cooking in clumps. Bring it to a boil and put a lid on it, reducing the heat to low and cooking for 15 minutes. About half way through, give it all a stir to keep those fettuccini noodles from sticking.
Fettuccini cooks up a little slower than penne or other smaller pastas. So, after the first 15 minutes, remove the lid and add in a bit more chicken stock, stir it well and return the lid to the pot for 5 more minutes. If the pasta needs a few more minutes return the lid to the pot and cook for 5 more minutes. Once the noodles are fully cooked to your liking, remove lid and stir in the bacon and a generous amount of grated parmesan cheese.
A light creamy sauce, that gorgeous earthy oniony flavor combined with the salty bacon chunks and loaded with crispy chicken. Top with a sprinkling of parsley for color and you’ve got dinner!
Bacon Shallot Chicken One Pot
- large skillet with lid
- 2 chicken breasts with skin cut into 1" pieces
- 2 tbsp olive oil
- 2 tbsp butter
- 4 strips thick cut bacon cut into 1/2" pieces
- 1 shallot sliced into rings
- 2 cup chicken stock
- 1 cup half & half
- 1/2 lb fettuccini
- 1 tsp salt
- 1 tsp ground black pepper
- 1 cup parmesan cheese grated
- parsley chopped fine for garnish
- Place skillet over heat just above medium and melt butter and oil.
- Cook the chicken pieces in batches, so that they brown well. Sprinkle with salt and pepper over each batch just as you add them to the pan. Cook until golden brown and the skin is crisp. Set aside on a plate.
- Add bacon pieces to the same skillet and cook over medium heat until fully crisp. Set aside on a plate.
- Pour off all but 2 tbsp of the drippings. Return skillet to medium heat and cook the shallots until soft and slightly golden brown but not crisp.
- Add 1 1/2 cups of the stock and the half & half to the skillet.
- Break the fettuccini in half and place in the skillet. Add the chicken back into the skillet. Stir to evenly distribute the pasta. Add salt and pepper.
- Bring to a boil. Reduce heat to medium low and cover the skillet with a lid. Cook for 15 minutes, stirring half way through.
- Remove lid after 15 minutes and add remaining half cup of stock. Stir well and replace lid. Cook for 5 minutes. If pasta is not quite cooked to your desired tenderness, continue cooking covered for another 5 minutes.*
- Remove lid, stir in bacon and parmesan cheese. Sauce should be light, yet creamy and cheesy. Sprinkle with parsley and serve.
- Set out extra grated parmesan for topping.
- Depending on how well done you like your pasta, you may need to add another 1/2 cup of chicken stock for additional cooking.