Chicken Spaghetti with White Sauce

Name: Chicken Spaghetti with White Sauce
Total time: 40
Yield: 8
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

Recipe by Saleen2004 from allrecipes.com

Dinner 40 Mins.

Ingredients

8 servings

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1 (16 ounce) package spaghetti
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4 (5 ounce) skinless, boneless chicken breast halves, pounded to an even thickness
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper, or to taste
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1 tablespoon olive oil
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3 slices bacon
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½ (8 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
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4 cloves garlic, minced

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1 teaspoon dried basil
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1 pinch red pepper flakes, or more as needed
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1 cup milk
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1 tablespoon cornstarch
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2 cups chicken broth
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1 (8 ounce) package shredded mozzarella cheese
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1 cup grated Parmesan cheese

Instructions

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