Ingredients:

• 12 oz. angel hair
• 1 tbsp. extra-virgin olive oil
• 1 1/2 lbs. chicken breasts, cut into cubes
• salt and black pepper
• 6-8 slices bacon, chopped into tiny pieces
• 2 cloves garlic, minced
• 1/2 c. chicken stock
• 1 pt. creamy Caesar dressing (use your favorite brand)
• 1/2+ c. freshly grated Parmesan
• 2 tbsp. Juice of 1 lemon
• 1/4 c. freshly chopped parsley

Directions:

1. In a large pot cook angel hair until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper. Cook until chicken is golden brown and cooked. Remove chicken from pan and wipe skillet clean.
3. Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet.
4. Add garlic to bacon grease and cook until fragrant, 1 minute. Pour in chicken stock to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.)
5. Serve hot with extra Parmesan cheese, freshly ground black pepper, and parsley as desired.