Sun-Dried Tomato Chicken Alfredo

This is a very decadent version of chicken Alfredo with a cheese sauce made with bacon and 3 different types of cheese - provolone, Parmesan, and fontina.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 707 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.