Chicken Spaghetti with White Sauce

Chicken Spaghetti with White Sauce

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
While pasta is cooking, coat chicken with salt and pepper on both sides.
Step 2
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 3
Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to 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 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. Leave bacon grease in the pan.
Step 5
Add sun-dried tomatoes, garlic, basil, and red pepper flakes to bacon grease and cook for 1 minute. Return 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 sauce; stir and allow sauce to thicken 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
  • 0.5 (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
  • 4 (5 ounce) skinless, boneless chicken breast halves, pounded to an even thickne

Categories

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