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Creamy Sun Dried Tomato Chicken Pasta With Bacon

Prep Time 30 minutes

Ingredients

  • 3 Tbs Light Olive Oil
  • 3-4 Boneless Skinless Chicken Breasts, Fileted in Half
  • 3 oz Package Prosciutto
  • 2 cloves Minced Garlic
  • 3 Tbs All Purpose Flour
  • 2.5 Cups Chicken Stock
  • 1 Cup Heavy Cream
  • 1/2 Cup Sun Dried Tomato
  • 1 tsp Dried Basil
  • 1/2 tsp Onion Salt
  • 1/2 tsp Garlic Salt
  • 1 tsp Black Pepper
  • 2 Tbs Chopped Fresh Basil
  • 1 Pkg Dried Spaghetti Noodles

Instructions

  1. In a large electric skillet or frying pan, heat 3 tbs oil to high heat.

  2. Filet chicken breasts in half to reduce thickness, trim excess fat and season liberally with salt, pepper, and a sprinkle of dried basil

  3. Sear breasts for 2-3 min/side until golden brown. Transfer to a plate to rest.

  4. Sear prosciutto for 1-2 minutes until lightly crispy, transfer to plate to rest

  5. Sear minced garlic in remaining oil until golden 1-2 minutes.

  6. Promptly sprinkle in flour and whisk into remaining oil until a paste forms. Reduce heat to med/low and whisk in chicken stock.

  7. Slowly bring sauce to a simmer and whisk in cream, tomatoes, parmesan, salts, pepper, and dried basil until smooth.

  8. Return chicken to the pan and cover in sauce. Turn heat to low and cover for 10-15 minutes until chicken in cooked through.

  9. Cook spaghetti pasta in a large stock pot with heavily salted water per package directions

  10. Transfer chicken to a serving dish, and top with crumbled prosciutto bacon and fresh basil. Serve chicken on top of freshly cooked pasta.