Chicken Spaghetti with White Sauce

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This cheesy white sauce is perfect for any pasta but works best with spaghetti or cavatappi. I favor butcher bacon as it's the best bacon on the planet! Kids attacked the leftover pasta and ate the bacon and sun-dried tomatoes before I was able to get a photo!

Submitted by Saleen2004
Updated on August 11, 2024
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

Directions

  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.

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

  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.

  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.

  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.

  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.

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
Nutrition Facts
Servings Per Recipe 8
Calories 490
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 33%
Cholesterol 75mg 25%
Sodium 1075mg 47%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 36g 72%
Vitamin C 15mg 17%
Calcium 399mg 31%
Iron 3mg 17%
Potassium 582mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.