Ingredients
12 oz. angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
1/2 c. low-sodium chicken broth
1 pt. creamy Caesar dressing
1/2 c. freshly grated Parmesan
2 tbsp. Juice of 1 lemon
1/4 c. freshly chopped parsley
Preparation
Step 1In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.Step 2
Meanwhile, in a large skillet over medium-high heat, heat oil. Season
both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean.Step 3Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet. Step 4
Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze
pan. Stir in Caesar dressing and bring mixture to a low simmer.
Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.)
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