Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
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.
Meanwhile, season both sides chicken with salt and black pepper.
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.
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.
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.
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.
Cook’s Note
You can shred the chicken in your food processor with a few quick pulses. It's a perfect way to hide it in the sauce from your kids.
Pecorino Romano cheese can be used instead of Parmesan.
Nutrition Facts (per serving)
| 490 | Calories |
| 16g | Fat |
| 50g | Carbs |
| 36g | Protein |
