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Sundried Tomato and Bacon Cheesy Chicken Pasta - Courtney Made
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Sundried Tomato and Bacon Cheesy Chicken Pasta

Course: Main Course, Pasta

Ingredients

  • 2 cup uncooked noodles of choice gluten free or wheat
  • 1 lb chicken breast cut into small pieces
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1 pint cherry tomatoes
  • 1 cup organic half-n-half
  • 1/4 cup whole milk ricotta
  • 1/4 cup shredded mozzarella
  • 3-4 pieces cooked bacon, chopped
  • 1/4 cup sundried tomatoes in oil plus 1 tbsp oil from jar
  • handful fresh spinach
  • pinch kosher or sea salt
  • red pepper flakes optional

Instructions

  • Cook the pasta according to directions. Drain and set aside.
  • Cook the chicken in the garlic infused olive oil on medium-high heat. Once it is all nearly cooked through, add in the cherry tomatoes. Cook until they’ve blistered and burst.
  • Reduce heat to low and stir in the half-n-half, ricotta, and shredded mozzarella. Add the cooked noodles and coat them with the cheesy mixture.
  • Stir in the bacon, sundried tomatoes, and fresh spinach. Cook until the spinach has wilted.
  • Top with the red pepper flakes and serve warm.