One Pan Chicken Bacon Cheddar Pasta

Steps

1. 1

   Place 1 pound of chopped bacon in a large skillet over medium heat.

2. 2

   Once the bacon is about 3/4 cooked through, add 1/2 a diced onion to the skillet.

3. 3

   Continue cooking until the onion is translucent and the bacon is crispy.

4. 4

   Remove the bacon and onions from the pan and let them drain on paper towels, but leave the bacon grease in the skillet.

5. 5

   In a large bowl, season 1 1/2 pounds of cubed chicken with rotisserie chicken seasoning and buttery steakhouse seasoning (or seasonings of your choice).

6. 6

   Add 3 tablespoons of corn starch to the chicken and mix well until coated.

7. 7

   Add the chicken to the skillet with the bacon grease and cook over medium to high heat for 3 minutes on both sides.

   Start 3-minute timer
8. 8

   Toss the chicken around for another 30 seconds until crispy, then remove it from the pan.

   Start 30-second timer
9. 9

   Add 1 carton of low sodium chicken broth and 1 pound of pasta to the same skillet.

10. 10

    Raise the heat to high; once it starts boiling, cook for about 8 to 9 minutes, or until the liquid is absorbed and the pasta is cooked through.

    Start 9-minute timer
11. 11

    Set the heat to low and add 1 cup of heavy cream.

12. 12

    Stir in 1 cup of shredded cheddar cheese until melted.

13. 13

    Add the second cup of shredded cheddar cheese and mix again until fully melted and smooth.

14. 14

    Add the cooked bacon, onions, and chicken back to the skillet and toss to combine.