Chicken Bacon Penne

So I have been dabbling with freezer cooking recently. With me working most nights until 7 or later, I thought it would work well for my family. Well, most recipes I have tried are of the casserole variety. There is nothing wrong with a casserole every once in awhile but not five nights a week...especially with a picky three year old. With that being said, I was browsing the internet and Pinterest looking for new recipes and stumbled upon this little gem. I wish I could give proper credit for this. I copy and pasted the original recipe and now, cannot for the life of me, find it again.  A quick tip about this recipe: the sauce cooks fast so make sure you have everything ready when you begin. I went ahead and mixed the parmesean cheese and spices in a bowl beforehand so they were ready. Enjoy!

Chicken Bacon Penne

1/2 pound bacon

1/2 tsp crushed red pepper flakes 

1 tsp garlic powder - I used a full Tsp but may use a little less next time
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese -I used mine at room temp
1/4 cup grated parmesan cheese
2  eggs

Pepper to taste- a little goes a long way in this recipe!
2 sliced grilled chicken breast

Begin cooking Pasta and grilling the chicken breasts

 Put cream cheese and heavy cream in a saucepan. Use low heat, stirring frequently until cream cheese is completely melted. When melted whisk until there is no lumps and remove from heat.

Add eggs, Parmesan, red pepper, garlic powder and pepper. Whisk until blended well. 

 Drain pasta, reserve about 1/2 cup of water. Do not rinse pasta. (You want the pasta to  be a little wet to help loosen the sauce) Return pasta to pot and add sauce. 

Toss to coat and stir in crumbled bacon. 

If sauce is too thick add some of the reserved pasta water. Top with sliced grilled chicken

Enjoy!  (The egg will cook when placed over hot pasta) :)