Sun-Dried Tomato Chicken in Creamy Alfredo Sauce

Ingredients 0/12

Step 1

Bring a large pot of salted water to a boil. Toss in the penne and cook it until it’s tender but still has a little bite, about 11 minutes, stirring now and then. While the pasta cooks, heat a large skillet over medium-high and add the bacon. Cook it, flipping every so often, until it’s nicely browned and as crispy as you like, which should take around 6 to 10 minutes. Once done, transfer the bacon to paper towels to drain.

Step 2

In the same skillet, add the chopped chicken thighs along with some garlic salt and Cantanzaro herbs. Cook everything until the chicken is cooked through and no longer pink inside—this usually takes about 6 minutes. If you have a thermometer, it should read 165°F. Move the chicken to a plate and keep the skillet handy.

Step 3

Melt the butter in a saucepan over medium heat. When it’s hot, sprinkle in a pinch of flour and whisk it together until it forms a thick paste, kind of like cake frosting. Slowly pour in the milk, stirring constantly, and let the sauce thicken. Once it’s creamy, stir in the fontina, Parmesan, provolone cheeses, and sun-dried tomatoes until everything is well combined.

Step 4

Drain the pasta and add it straight into the sauce, giving it a good stir to coat all the noodles. Finally, toss in the cooked chicken and bacon, mix everything together, and you’re ready to serve.