Alfredo Pasta with Sun-Dried Tomato Chicken

Ingredients

• ½ pound penne pasta
• 6 ounces bacon, chopped
• ½ pound boneless chicken thighs, cut into 1-inch pieces
• ½ teaspoon garlic salt
• 1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
• ¼ cup butter
• 5 tablespoons all-purpose flour
• 2 cups milk
• ½ cup grated fontina cheese
• ¼ cup grated Parmesan cheese
• ¼ cup provolone cheese
• 1 ¾ ounces chopped sun-dried tomatoes

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 bit of bite, about 11 minutes, stirring now and then. While the pasta cooks, heat a large skillet over medium-high and cook the bacon, turning it occasionally, until it’s nicely browned and as crispy as you like—this usually takes around 6 to 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain.

Step 2

Add the chopped chicken thighs to the same skillet along with garlic salt and Cantanzaro herbs. Cook the chicken until it’s no longer pink in the middle and the juices run clear—about 6 minutes. If you have a thermometer, it should read at least 165°F. Take the chicken off the heat and set it aside.

Step 3

Now, melt the butter in a saucepan over medium heat. When it starts to bubble a little, sprinkle in a pinch of flour and whisk it quickly to form a thick paste, kind of like cake frosting. Slowly pour in the milk while stirring constantly, and keep cooking until the sauce thickens up. Stir in the fontina, Parmesan, provolone, and chopped sun-dried tomatoes until everything melts together into a creamy sauce.

Step 4

Drain the pasta and add it straight into the sauce, stirring so it’s well coated. Finally, fold in the cooked chicken and bacon, give everything a good mix, and you’re ready to serve.