A sumptuous take on chicken Alfredo, this. It features bacon, sun-dried tomatoes, and three different kinds of cheese. Although it may require a few pots and pans, the outcome is worthwhile.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.
- Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.
- Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 18 g |
| Sodium | 1230 mg |
| Sugars | 13 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |