Marry Me Chicken Pasta

Cook pasta:

Boil pasta in salted water until al dente, reserve ½ cup pasta water, and drain.

Crisp the bacon:

In a skillet, cook bacon until crispy. Remove and set aside.

Sear the chicken:

Season chicken thighs with salt and pepper. In the same pan, sear them in a bit of oil or bacon fat for 6–7 minutes per side until golden and the skin removes from the pan easily, if you’re fighting with it to get it off the pan, it’s not done yet. You have to pay a lot of attention to it and this point as if you leave it for too long it can burn. Flip and cook until they reach an internal temperature of 165 degrees. Remove from the pan.

Make the sauce:

Add garlic to the same skillet and sauté for a minute. Stir in the Kraft Sun-Dried Tomato Dressing and deglaze the pan with it.

Pour in Carnation Evaporated Milk, whisk, then add Parmesan. Simmer 2–3 minutes until creamy and thickened.

Adjust with a splash of pasta water if needed.

Combine everything:

Add the cooked pasta, bacon, and chicken back into the pan. Toss gently to coat in sauce.

Serve & finish:

Spoon extra sauce over the chicken

Garnish with a sprinkle of Parmesan and a few sun-dried tomato pieces, or bacon crumbles and basil or ALL of the above.