Creamy Chicken & Pork Belly Pasta
September 21, 2026 • 0 comments
A creamy one-pan pasta with grass-fed chicken, crispy pork belly bacon, and real Gouda cream sauce. Easy comfort food made with clean, farm-fresh ingredients.
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 1/2 pounds) Boneless Skin-On Chicken Breasts
- (8 oz) Naked Bacon AKA Sliced Pork Belly
- (12 oz) Spelt Linguine Egg Noodles
- (1 small, diced) Yellow Onions (2lb)
- (3 cloves, minced) 8oz - White Garlic
- (1 1/2 cups) 1 pint - Raw A2/A2 Cream (Glass)
- (1 cup shredded) 8oz Raw A2/A2 Fresh Gouda Cheese
- (1 cup) 1 quart - Chicken Bone Broth (Glass)
- (2 Tablespoons) 1lb Raw Salted A2/A2 Butter
- (1 teaspoon) Italian Seasoning
- (To taste) Salt & Pepper
- (To garnish) Fresh Parsley
Directions
- Cook bacon until crisp. Remove and crumble.
- Season chicken with salt, pepper and Italian seasoning. Cook in the bacon fat until browned and cooked through. Slice.
- Sauté onion and garlic in the same pan.
- Add chicken broth and scrape up the browned bits.
- Add cream and simmer 3–4 minutes.
- Stir in cheese and butter.
- Add cooked pasta, chicken and bacon. Toss until creamy.
- Finish with parsley and extra bacon.
This recipe comes from Derrick Spalding a home chef that loves creating new and exciting restaurant style dishes at home!
You can check him out here: https://www.instagram.com/baro...
