Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
Step 2: Drain the pasta and reserve 1/2 cup of pasta water.
Step 3: In a large skillet over medium heat, cook the chopped bacon until crispy.
Step 4: Remove the bacon from the skillet and place it on a paper towel-lined plate.
Step 5: Add olive oil to the skillet and cook the diced chicken until golden and fully cooked.
Step 6: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 7: Pour in the heavy cream and milk, stirring continuously.
Step 8: Add mozzarella cheese, Parmesan cheese, Italian seasoning, paprika, salt, black pepper, and red pepper flakes.
Step 9: Stir the sauce until the cheese is melted and smooth.
Step 10: Add the cooked pasta and crispy bacon to the skillet and toss until fully coated in the creamy sauce.
Step 11: Add a splash of reserved pasta water if needed to loosen the sauce.
Step 12: Garnish with chopped parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk or cream to keep the sauce smooth and creamy.
Avoid overheating to prevent the sauce from separating.
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