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Chicken Spaghetti with White Sauce

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Chicken Spaghetti with White Sauce




    Ingredients :

  • 1 (16 ounce) package spaghetti
  • 4 (5 ounce) skinless, boneless chicken breast halves, pounded to an even thickness
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 tablespoon olive oil
  • 3 slices bacon
  • ½ (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 pinch red pepper flakes, or more as needed
  • 1 cup milk
  • 1 tablespoon cornstarch
  • 2 cups chicken broth
  • 1 (8 ounce) package shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Methods :

  • Step 1

    Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the 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 2

    While pasta is cooking, coat chicken with salt and pepper on both sides.

  • Step 3

    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 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.

  • Step 5

    Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add 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 the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

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