1pound(453g)dried pasta noodleslike linguine or similar
6strips bacondiced
2tablespoons(28g)butter
3tablespoonsall purpose flour
1 ½cup(354ml)heavy cream
1teaspoongarlic paste
½cup(50g)parmesan cheese
1teaspoonfresh cracked black pepper
Minced flat leaf parsley
Instructions
Heat a cast iron skillet over medium high heat. Bring 4 cups of seasoned water to a boil in another pot. Preheat the oven to 350 °F (177 °C).
Combine garlic cloves, olive oil, stone ground mustard, sea salt, pepper, dried basil, garlic powder, and lemon zest in a food processor. Purée and transfer to a small bowl. Fold in bread crumbs.
Pat chicken breasts dry with a paper towel. Coat with garlic purée.
Add a swirl of canola oil to the skillet. Sear chicken 2 minutes per side. Place into the oven to finish cooking for 10 minutes.
Add pasta to the boiling water and cook Al dente. Reserve ¼ cup of pasta water and drain.
Remove chicken from the skillet and let rest on a wooden cutting board.
While the pasta is cooking, prepare the sauce. Cook the bacon in a deep skillet over medium high heat. Use a slotted spoon to remove bacon bits and set aside. Add butter to the bacon grease. Once melted, stir in the flour. Whisk until smooth. Slowly incorporate the heavy cream, ¼ cup at a time. Add in the garlic paste and cracked pepper. Whisk consistently. Remove from heat and stir in the parmesan cheese to melt.
Cut the chicken into strips.
Add pasta to a large serving bowl. Combine with bacon and chopped parsley. Pour in the sauce and reserved ¼ cup pasta water. Toss to coat.