Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a decadent version of chicken Alfredo. It has three different types of cheese, bacon, and sun-dried tomatoes. It does use a few pots and pans, but the end result is worth it.


Recipe Summary

20 mins
25 mins
5 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and desired crispness is reached, 6 to 10 minutes. Drain bacon on paper towels.

  • Add chopped chicken thighs, garlic salt, and cantanzaro herbs to skillet and cook until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate.

  • Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil just begins to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Slowly add in milk, stirring constantly. Allow mixture to thicken, while stirring. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Stir to combine. Add drained pasta to sauce and mix well. Stir in cooked chicken and bacon.

Nutrition Facts

707 calories; protein 36.7g; carbohydrates 62.4g; fat 35.3g; cholesterol 116.8mg; sodium 1230.1mg. Full Nutrition