Ingredients for Bacony Blue Cheese Chicken Pasta
- 1 pound Rigatoni Pasta
- 3 tablespoons butter
- 1/4 cup dry white wine
- 2 large yellow onions, thinly sliced
- 2 boneless, skinless chicken breasts (about 1 pound total)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 ounces crumbled blue cheese
- 1 tablespoon fresh rosemary, chopped
- 4 ounces cooked bacon, chopped
- Grated Parmesan cheese, to taste (optional)
- Garlic salt, to taste
- Pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacony Blue Cheese Chicken Pasta? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bacony Blue Cheese Chicken Pasta
- Cook 1 pound pasta according to package directions.
- While pasta cooks, melt 3 tablespoons butter in a large saucepan over medium heat. Add 1/4 cup dry white wine (optional) and cook until fragrant.
- Add 2 large onions, thinly sliced, to the saucepan. Cook, stirring every 5 minutes, for 25 minutes, or until caramelized.
- Season 2 boneless, skinless chicken breasts (about 1 pound total) with salt and pepper to taste.
- Broil chicken for 12 minutes, flipping halfway through, or until cooked through. Alternatively, grill or pan-fry until cooked through.
- Once pasta is cooked, drain and set aside in a large bowl. Drizzle with 2 tablespoons olive oil and toss to coat.
- Sprinkle 4 ounces crumbled blue cheese evenly over the pasta. Let it melt slightly from the heat of the pasta.
- Slice the cooked chicken into strips and add to the pasta.
- Add 4 ounces cooked bacon, chopped, and 1 tablespoon fresh rosemary, chopped, to the pasta mixture.
- Add the caramelized onions to the pasta and chicken. Toss gently.
- Season with garlic salt and pepper to taste.
- Top each serving with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
30g
Fat
100g
Carbs
31g
