Savory Sun-Dried Tomato Chicken Alfredo: A Flavorful Twist!

Step 1

Begin by bringing a generous pot of water to a gentle boil, adding a sprinkle of salt to enhance the flavors. Drop in the penne pasta and let it dance in the water, stirring occasionally, until it reaches that perfect balance of tender yet firm, typically around 11 minutes.

Step 2

Meanwhile, in a large skillet, start a sizzling symphony by placing the bacon strips. Let them twirl and turn in the heat, achieving a rich, golden brown hue and the desired level of crispiness, which usually takes about 6 to 10 minutes. Once the bacon reaches its peak, delicately transfer it to a waiting bed of paper towels.

Step 3

Next, introduce the chopped chicken thighs to the skillet along with a sprinkle of garlic salt and the fragrant Cantanzaro herbs. Let them mingle and cook until the chicken transforms from pink to a delightful white, exuding clear juices, which takes around 6 minutes. To ensure it's perfectly cooked, a trusty thermometer should register a minimum of 165 degrees F (74 degrees C). Once done, escort the chicken to a cozy plate.

Step 4

In a separate saucepan, orchestrate a velvety sauce by melting butter over a medium flame until a pinch of flour sprinkled in begins to create tiny bubbles. Whip in the flour to craft a thick paste reminiscent of cake frosting. Slowly pour in the milk, stirring diligently as the mixture thickens and marries the flavors. Introduce a trio of cheeses - Fontina, Parmesan, and provolone, along with sun-dried tomatoes, blending them into a harmonious union. Toss in the drained pasta, coating it generously with the luscious sauce. Finally, invite the cooked chicken and crispy bacon to join the celebration, ensuring every element is intertwined in a flavorful embrace.