One of my favorite dishes of all time! A hit with everyone!

In the crossroads of comfort food and hearty fare, you'll find the culinary delight that is Cheesy Bacon Chicken Pasta with Broccoli. This dish is a symphony of flavors, each one perfectly in harmony with the next. Its origins can be traced to the all-American love for pasta and cheese, combined with a fondness for the smoky zest of bacon and the nutritional balance brought by broccoli. It's a testament to the versatility of pasta dishes, easily tweaked to suit different palates and preferences. Ideal for a weeknight dinner with family or as a satisfying meal for guests, this dish remains a champion of homemade goodness that will leave everyone at the table asking for seconds.

To accompany this rich and savory pasta dish, consider serving a light and crisp green salad dressed with a vinaigrette to cut through the creaminess of the sauce. A side of artisan garlic bread can also work wonderfully to sop up any leftover cheese sauce. And for wine enthusiasts, a glass of Chardonnay or a light-bodied Pinot Noir can complement the meal beautifully.

Cheesy Bacon Chicken Pasta with Broccoli
Servings: Serves 4

- 8 oz of your favorite pasta shape
- 3 cups of broccoli florets
- 2 chicken breasts, boneless and skinless
- 6 strips of bacon, chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika
- Chopped fresh parsley for garnish

1. Begin by cooking the pasta according to the package instructions until al dente. About 3 minutes before the pasta is done, add the broccoli florets to the boiling water. Drain and set aside, reserving about 1 cup of the pasta cooking water.

2. While the pasta cooks, season the chicken breasts with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet over medium heat, add the chicken and cook until golden brown and cooked through, approximately 7 minutes per side. Remove from the skillet, let it rest for a few minutes, then cut into bite-size pieces.

3. In the same skillet, fry the chopped bacon until crisp. Use a slotted spoon to remove it from the pan and set aside on a paper towel to drain.

4. Discard all but 2 tablespoons of bacon grease from the skillet. Return the skillet to the heat and sauté the onion until translucent, for about 5 minutes, then add the garlic and cook for another minute.

5. Reduce the heat to low, pour in the cream, and bring to a gentle simmer. Gradually add the shredded cheddar cheese and stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, use the reserved pasta water to thin it to the desired consistency.

6. Add the cooked pasta and broccoli, chicken and half of the bacon into the cheese sauce, tossing until everything is well coated.

7. Serve hot, garnished with the remaining bacon and chopped parsley.

- To lighten this dish, you could substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt.
- Not a meat-eater? Omit the chicken and bacon and add extra vegetables like sautéed mushrooms or sun-dried tomatoes to keep the flavors robust.
- For a gluten-free version, use your favorite gluten-free pasta and make sure that all other ingredients comply with a gluten-free diet.
- A mix of different cheeses such as Gouda, mozzarella, or Monterey Jack can add an interesting twist to the flavor profile of the dish.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 3 days for the best taste and quality.