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Cook pasta to al dente stage.
In a large skillet, cook bacon until crisp. Remove from pan.
Sprinkle cubed chicken with salt and pepper and add to the pan. Cook 1 to 2 minutes per side until cooked through. Remove from pan.
Add onions and garlic to the pan and saute until translucent.
Add mushrooms and cook until mushrooms and browned and soft.
Add the rosemary and Italian herbs and stir.
Deglaze the pan with chicken broth, stirring the bottom of the pan to get the flavorful bits up and into the sauce. Cook 1 minute.
Add the half and half and ricotta. Stir to combine.
Add chicken and bacon and stir.
Stir in pasta.
Sprinkle with green onions, parmesan, or parsley and serve hot.