Garlicky chicken and bacon tortellini alfredo

6 cloves garlic

4 slices bacon

1 & 1/4 cup heavy cream

1 tbs butter

1 tsp black pepper

750g tortellini

1 cup rotisserie chicken

1 tsp of salt

1/4 cup parmesan cheese

1/4 cup pasta water

1 lemon

truffle salt

Step 1

Start by preparing the tortellini according to the package directions, but boil it 2 minutes less than the instructions say. strain and set aside until ready to use, reserving 1/4 cup of the pasta water.

Step 2

Heat up a large pan over low heat. once hot, add the bacon. cook until crispy, then remove the bacon from the pan but leave the grease.

Step 3

Add the butter and garlic to the bacon grease, and sauté for 20-30 seconds, stirring the whole time to ensure the garlic does not burn. add the chicken and sauté another minute, then add the heavy cream, salt, pepper, and lemon zest.

Step 4

Simmer the sauce until it has thickened. you'll know it's ready when the bubbles go from small to larger ones, and the sauce has reduced by about 1/4. this took 15-20 minutes for me, but it may take more or less time for you depending on your stove.

Step 5

Add half of the lemon juice and stir immediately to avoid curdling the cream.

Step 6

Add the tortellini and reserved pasta water to the sauce, and turn the heat up to medium low. stir in 1/4 cup of parmesan cheese, the remaining lemon juice and the reserved bacon. allow the pasta to simmer for 3-4 minutes to allow the tortellini to finish cooking. remove from heat and garnish with more parmesan and truffle salt.