Cheesy Chicken Pasta with Broccoli and Bacon
(from cmcothron47’s recipe box)
Source: RecipeThing user castro15
Categories: Pasta
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound penne pasta
- 1 head broccoli, cut into small (1-inch) florets
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 5 cups whole milk
- 2 cups grated Gruyere
- 1 cup sour cream
- 2/3 cup grated Parmigiano-Reggiano
- 2 teaspoons hot sauce
- 12 ounces cooked chicken breast or deli chicken, cut into 1/2-inch dice
- 1/2 cup chopped crispy-cooked bacon
- 1/4 cup chopped fresh chives
Directions
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Bring a large pot of water to a boil. Season with salt until it tastes like the sea. Cook the pasta until not quite al dente, about 7 minutes. Transfer with a spaghetti scoop or slotted spoon to a bowl and set aside. Add the broccoli to the pasta water and blanch briefly. Transfer with a slotted spoon to a bowl. Reserve the pasta water.
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While the pasta is cooking, heat the butter in a large pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook for 2 minutes. Whisk in the milk, then bring to a boil. Reduce the heat to a simmer and cook, whisking, until the sauce is slightly thickened, about 5 minutes. Stir in the Gruyere, sour cream and Parmesan and whisk until smooth. Add the hot sauce and season with salt and pepper.
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Add the pasta, chicken and broccoli to the sauce. Continue to cook until the pasta is al dente and the sauce coats the pasta, 4 to 5 minutes. Use pasta water to adjust the consistency of the sauce if needed.
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Distribute the pasta into bowls and top with the bacon and chives.