One-Pot Chicken, Bacon, and Goat Cheese Pasta

    Did somebody say goat cheese?

    One-Pot Chicken, Bacon, and Goat Cheese Pasta


    Servings: 4-6

    2 pounds of chicken thighs, boneless, but skin on.

    ½ pound bacon, chopped

    1 pound asparagus, trimmed and chopped

    1 red onion, diced

    4 cloves garlic, minced

    6 cups chicken broth

    1 cup milk

    1 pound pasta, fusilli

    8 ounces goat cheese

    ½ cup sun-dried tomatoes, chopped

    Salt, to taste

    Pepper, to taste


    # In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.

    # Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.

    # Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.

    # Add the pasta and chicken broth to the pot.

    # Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.

    # When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.

    # Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve! Enjoy!