Bacon, sun-dried tomatoes, and an incredibly cheesy sauce make this chicken spaghetti with white sauce recipe a favorite with adults as well as kids.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
490 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Reserve 1 cup pasta water; set aside. Drain spaghetti; transfer to a large serving bowl.
Step 2
Meanwhile, season both sides chicken with salt and black pepper.
Step 3
Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned, about 3 minutes per side. Transfer chicken to a cutting board; chop into bite-sized pieces. Set aside.
Step 4
Cook bacon in the same skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; cut into small pieces. Leave drippings in the skillet.
Step 5
Add sun-dried tomatoes, garlic, basil, and pepper flakes to the skillet; cook for 1 minute. Return chicken and bacon to the skillet; 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 stir in 1/2 cup pasta water; cook until sauce thickens to desired consistency, adding more pasta water as needed. Pour sauce over pasta; toss and 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
