Sun-Dried Tomato Chicken Alfredo
Description
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.
Ingredients
•
1/2 pound penne pasta
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6 ounces bacon, chopped
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1/2 pound boneless chicken thighs, cut into 1-inch pieces
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1/2 teaspoon garlic salt
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1 teaspoon cantanzaro herbs (from Savory Spice Shop®)
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1/4 cup butter
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5 tablespoons all-purpose flour
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2 cups milk
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1/2 cup grated fontina cheese
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1/4 cup grated Parmesan cheese
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1/4 cup provolone cheese
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1 3/4 ounces chopped sun-dried tomatoes
Directions
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.
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.
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.
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.