Bacon, sun-dried tomatoes, and an incredibly cheesy white sauce make this chicken spaghetti recipe a favorite for kids and adults.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
490 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
Step 2
While pasta is cooking, coat chicken with salt and pepper on both sides.
Step 3
Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
Step 4
Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
Step 5
Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
Step 6
Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.
Ingredients
1 cup milk
1 tablespoon cornstarch
1 tablespoon olive oil
1 teaspoon salt, or to taste
1 teaspoon dried basil
2 cups chicken broth
1 cup grated Parmesan cheese
4 cloves garlic, minced
3 slices bacon
1 (16 ounce) package spaghetti
1 (8 ounce) package shredded mozzarella cheese
1 pinch red pepper flakes, or more as needed
0.5 teaspoon freshly ground black pepper, or to taste
4 (5 ounce) skinless, boneless chicken breast halves, pounded to an even thickne
0.5 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
