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Creamy Sun-Dried Tomato Pasta
Creamy Sun-Dried Tomato Pasta
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Delicious sun-dried tomato pasta with chicken, bacon, onions, garlic, parsley, and creamy cheese sauce.
Ingredients:
  • 2 cups heavy cream
  • 1 tablespoon Asiago Cheese
  • 1 cube chicken bouillon
  • 1 tablespoon cornstarch, mixed with equal parts water
  • 1 cup chopped sun-dried tomatoes
  • 1 (16 ounce) package bow tie pasta
  • 0.75 cup bacon
  • 0.25 cup butter
  • 1 cup diced red onion
  • 2 cloves garlic, chopped
  • 1 pound grilled skinless, boneless chicken breast, diced
  • 1 cup chopped green onion
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large saucepan, gently heat 2 cups of cream over medium heat until it just starts to bubble. Be mindful to prevent it from boiling over. Stir in Asiago cheese and bouillon until they melt and dissolve. Add the cornstarch mixture and simmer until the sauce thickens, stirring constantly. Finally, stir in sun-dried tomatoes. You can set aside the Asiago cream sauce or refrigerate it for later use.
  • Boil a pot of salted water. Cook pasta until al dente, about 8 to 10 minutes. Drain and set aside.
  • Fry bacon in a large skillet over medium-high heat, rotating occasionally, until crispy and browned all over, approximately 10 minutes. Place on paper towels to absorb excess grease, then crumble and keep aside.
  • In a large saucepan over medium heat, melt butter until sizzling. Cook red onion in the butter until tender. Stir in crumbled bacon and garlic; cook for 2 minutes. Add chicken, green onion, and remaining cream; stir until warmed through. Mix in Asiago cream sauce and heat until everything is warmed through.
  • Combine the cooked pasta with the sauce in the pan, ensuring it is evenly coated. Garnish with fresh parsley before serving.

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