In this creamy Sun Dried Tomato Pasta we are using the same method we use in my Tuscan Chicken Pasta and my Cajun Chicken Alfredo. Seasoning chicken and then turning around and making a creamy pasta sauce with the same seasoning is easy and always a home run. Start by placing your hand on top of the chicken breast. Use a very sharp knife to cut through the center of it.
Use enough water for the pound of pasta called for in this recipe. You will need at least four quarts.Bring the water to a roaring boil before you add the dry pasta. You want to see really big bubbles.Salt the water before adding the pasta. I like to use about 2 teaspoons of kosher salt when I cook a pound of pasta.Set a timer after adding the noodles for the time called for on the box.Stir the dry noodles after adding them to the water and a few times while they boil.
In this recipe we are using the fat rendered from the bacon. When you whisk in the flour make sure that it is absorbed completely before you move on to adding the chicken stock. This will eliminate any chance of a flour taste. When I first start adding liquid to my roux to make the cream sauce, I like to go slowly. I eyeball about two tablespoons at a time of liquid before I add more. Then the more I add the more quickly I add it. This whole process should take less than a minute but you should just avoid pouring in all the chicken stock at once.
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If you make this Sun Dried Tomato Pasta recipe, please leave me a comment and let me know what you think!
