Ingredients

• 1 , 16 ounce
• 4 , 5 ounce
• 1 teaspoon salt , or to taste
• 0.5 teaspoons freshly ground black pepper , or to taste
• 1 tablespoon olive oil
• 3 stripss bacon
• ½ , 8 ounce
• 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
• 1 cup grated Parmesan cheese

Instructions

1. 1 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.
2. 2 Meanwhile, season both sides chicken with salt and black pepper.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.

Nutrition per serving