Make sure to salt your pasta water!!!! Super important. The water should taste like the ocean. You are using the pasta water for part of the sauce, and it needs to be flavorful!
Creamy Chicken, Bacon and Broccoli Pasta
12 oz. pasta (any shape)
1 c. shredded, cooked chicken
2 heads of broccoli, cut up into florets
1/2 small onion, sliced into 1/2 moons
4 slices of bacon
4 oz. 1/3 less fat cream cheese
3 cloves garlic, minced
juice of 1 lemon
Lawry's season salt to taste
salt and pepper to taste
Slice bacon into little pieces. Cook bacon in a large skillet until golden brown and crisp. Remove with a slotted spoon to drain on paper towels. Leave all but 1/2 tbs of bacon grease in the skillet. Start pasta water to boil. Season with salt when the water comes to a boil, it should taste like the ocean water. Add pasta, and set the timer for 4 minutes under the time it says to cook it.
Over medium heat, add onion to the skillet until crisp tender. Add cream cheese to the skillet, and retrieve about 1- 1 1/2 c. of pasta water from the pot. Add some pasta water to the skillet to loosen up the cream cheese. Add bacon back to the skillet.
Once the timer goes off for the pasta, add the broccoli florets to the pasta pot, and set the timer for 3 more minutes. When it is done, drain, and set aside.
Add garlic to the skillet, and more pasta water if needed to thin it out. Cook for about 1 minute. Take skillet off the heat, add broccoli and pasta, shredded chicken, and the juice of one lemon. Stir all together, adding pasta water to make the sauce thin enough. Taste pasta, and season with lots of pepper, season salt or regular salt until it suits your taste. Serve immediately.