This creamy and flavorful dish combines tender chicken with rich Alfredo sauce and the tangy sweetness of sun-dried tomatoes. It’s a comforting meal that’s quick to prepare and sure to satisfy your taste buds.
Start by bringing a large pot of salted water to a boil. Toss in the penne and cook it until it’s tender but still has a bit of bite, about 11 minutes, stirring now and then. While the pasta cooks, heat a large skillet over medium-high and cook the bacon, turning it occasionally, until it’s nicely browned and as crispy as you like—this usually takes around 6 to 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain.
Next, add the chopped chicken thighs to the same skillet along with garlic salt and Cantanzaro herbs. Cook the chicken until it’s no longer pink in the middle and the juices run clear—about 6 minutes. If you have a thermometer, it should read at least 165°F. Take the chicken off the heat and set it aside.
Now, melt the butter in a saucepan over medium heat. When it starts to bubble a little, sprinkle in a pinch of flour and whisk it quickly to form a thick paste, kind of like cake frosting. Slowly pour in the milk while stirring constantly, and keep cooking until the sauce thickens up. Stir in the fontina, Parmesan, provolone, and chopped sun-dried tomatoes until everything melts together into a creamy sauce.
Drain the pasta and add it straight into the sauce, stirring so it’s well coated. Finally, fold in the cooked chicken and bacon, give everything a good mix, and you’re ready to serve.
- Use fresh garlic and high-quality Parmesan cheese for the best flavor.
- Don’t overcook the chicken; keep it juicy by cooking just until it’s no longer pink inside.
- Save some pasta water to loosen the sauce if it becomes too thick.
This dish combines creamy, rich flavors with a bright, tangy twist from the sun-dried tomatoes. The tender chicken adds protein, making it a satisfying and balanced meal that feels indulgent without being overwhelming.
Serve with a simple green salad or steamed vegetables to add freshness and balance. A sprinkle of fresh basil or parsley on top brightens the dish and enhances the presentation.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to restore the sauce’s creaminess.
