One Pan Chicken Bacon Cheddar Pasta

Ingredients

• 1 pound of bacon, chopped
• 1/2 a diced onion
• 1 1/2 pounds of chicken, cut into bite size cubes
• seasoning of choice (rotisserie chicken seasoning and buttery steakhouse seasoning used)
• 3 tablespoons of corn starch
• 1 carton (32 oz) low sodium chicken broth
• 1 pound of pasta
• 1 cup of heavy cream
• 2 cups shredded cheddar cheese, divided

Method

1. Cook chopped bacon in a large skillet over medium heat until about three-quarters done. Add the diced onion and continue cooking until the onion is translucent and bacon is crispy. Remove bacon and onion, drain on paper towels, and keep the bacon grease in the pan.
2. Cut chicken into bite-size cubes and season as desired. Toss with cornstarch to coat, then add to the skillet with the bacon grease. Cook over medium-high heat about 3 minutes per side, tossing an additional 30 seconds. Remove chicken from the pan.
3. Pour chicken broth into the skillet and add the pasta. Raise heat to high; once boiling, cook about 8 minutes until the liquid is absorbed and pasta is cooked through.
4. Reduce heat to low and stir in the heavy cream. Add 1 cup of cheddar cheese and stir until melted, then add the remaining cup of cheddar and stir until melted.
5. Return the bacon, onion, and chicken to the skillet and toss to combine.
6. Serve warm.