Christian's Chicken Caesar Pasta

Instructions

1. Bring a large pot of salted water to a boil. While it heats, cook the bacon until crispy if needed, then crumble. Chop the grilled blackened chicken.

2. Cook the pasta until al dente. Reserve about ½ cup pasta water, drain, and return the pasta to the pot off the heat.

   

3. Make the roux: in a medium saucepan over medium heat, warm 1 Tbsp oil or butter. Whisk in 2 Tbsp flour and cook about 1 minute, stirring, until pasty (do not brown hard).

4. Build the sauce: slowly whisk in 1½ cups milk a splash at a time until smooth. Simmer gently 2 to 3 minutes until lightly thickened. Stir in the garlic, smoked paprika, thyme, and 2 Tbsp Caesar dressing. Whisk in ½ cup water to loosen. Keep the sauce creamy and pourable, not gluey.

   

5. Stir in the crumbled bacon and chopped chicken. Season with salt and pepper. Keep on low while you finish the corn.

6. Corn: in a small skillet, combine 1½ cups corn, 1 tsp Caesar dressing, 1 tsp honey or agave, ⅓ cup water, and a pinch of salt and pepper. Simmer over medium heat 3 to 5 minutes until the liquid reduces and the corn looks glossy. Stir into the sauce.

7. Pour the sauce over the pasta and toss until coated. Loosen with a splash of reserved pasta water if needed. Taste and adjust salt, pepper, or a little more Caesar. Serve hot.