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!


Recipe Summary

30 mins
40 mins
10 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

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

490 calories; protein 36.1g; carbohydrates 49.7g; fat 15.7g; cholesterol 74.7mg; sodium 1074.5mg. Full Nutrition