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1
Sprinkle Mrs.
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2
Dash Italian seasoning on both sides of skinless boneless chicken breasts.
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3
Place breasts in a medium sized skillet and cook on medium high heat until cooked through, about 5-10 minutes depending on thickness.
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4
Allow the chicken to rest for 5 minutes.
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5
Shred meat with two forks or by hand.
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6
Then set aside.
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7
If the pan is dry, while cooking, I usually add a couple Tablespoons of water to the pan.
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8
In a large Dutch oven bring some salted water to a boil to cook the pasta to al dente (according to package instructions for al dente).
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9
Drain pasta but reserve 1 cup of the pasta water to loosen the sauce if needed.
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10
Meanwhile, melt butter in a large skillet over medium low heat.
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11
Add onions, salt and pepper to butter and saute until onions are soft and starting to melt in the pan, about 10 minutes.
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12
Do not let onions brown.
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13
Add garlic and cook for 5 more minutes at low to medium low heat.
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14
Add the cream cheese to the pan in pieces and stir until melted.
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15
Add the diced sundried tomatoes to the pan along with the half and half.
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16
Stir until combined.
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17
Bring to a low simmer.
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18
Add the shredded chicken, bacon and parmesan cheese to the pan.
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19
Stir until cheese is melted.
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20
Season sauce with additional salt or pepper if necessary.
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21
At this point add in pasta water if it is needed.
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22
Add water bit by bit.
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23
You do not want the sauce to become too thin.
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24
(I have added a bit more half and half as well if I forgot to hold back the pasta water.)
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25
Add the cooked pasta into sauce and toss.
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26
Pour this into a beautiful pasta bowl and garnish with a little fresh cracked pepper on top.
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27
Enjoy!
