Ingredients
1cupextra virgin olive oil
1cuphot water
1tbspItalian seasoning
1tbspgarlic,chopped, plus 3 tsp more
3lbschicken strips,or 1 large shrimp
1cupbutter,plus 1½ tbsp more
3tbspbacon bits,plus ¼ cup more
3tbspall-purpose flour
1cupparmesan cheese,grated, plus 3 tbsp more
4cupsheavy cream
4cupsmilk
½tspblack pepper
¼tspsalt
10ozbucatini, fettuccine, spaghetti, linguine, or any long strand pasta,cooked
3tbspromano cheese,grated
1¾cupsmozzarella cheese,shredded
½cuppanko breadcrumbs
2tbspparsley,chopped
1½cupsroasted red peppers,cut into small strips
Preparation
Preheat the oven to 350 degrees F.
Whisk extra virgin olive oil together with hot water, seasoning, and 1 tablespoon of chopped garlic. Add the chicken strips. Cover and refrigerate for at least 30 minutes.
Melt 1 cup of butter in a large saucepan over medium heat. Add 1½ teaspoons of garlic and 3 tablespoons of bacon bits. Sauté for 5 minutes, stirring frequently.
Add flour, 1 cup of Parmesan cheese, heavy cream, milk, pepper and salt to your bacon/butter base. Use a wire whisk to whip all ingredients together. Bring to a boil. Reduce heat and allow to simmer.
Combine Romano, remaining Parmesan, mozzarella, panko, remaining chopped garlic, remaining melted butter and chopped parsley in a mixing bowl. Stir until well blended. Set aside.
Preheat a large skillet. Add chicken to pan. Add red peppers and remaining bacon bits. Cook for 3 more minutes or until cooked on both sides and internal temperatures reach 165 degrees F for chicken and 155 degrees F for shrimp.
Add sauce. Stir until well blended.
Place hot, precooked pasta on a larger serving platter. Top with chicken and sauce. Evenly distribute topping over top of chicken. Place in the oven until the top is golden brown.
Serve immediately and enjoy.
