Caesar Angel Hair

Caesar Angel Hair 12 oz. angel hair 1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts Kosher salt Freshly ground black pepper 6 slices bacon, chopped 2 cloves garlic, minced 1/2 c. low-sodium chicken broth 1 pt. creamy Caesar dressing 1/2 c. freshly grated Parmesan 2 tbsp. Juice of 1 lemon 1/4 c. freshly chopped parsley In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean. 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. Add garlic and cook until fragrant, 1 minute. Pour in broth 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.)