Cajun Chicken Pasta with Bacon & Sun-Dried Tomatoes

Instructions

1. Start the diced bacon in a cold pan, then cook over medium-high heat until crisp. Transfer to a paper-towel-lined plate, leaving the rendered fat in the pan.
2. Season the chicken well with Tony Chachere’s. Reduce the heat to medium-low and cook the chicken a couple of minutes per side in the bacon fat. Remove the chicken and keep its juices.
3. Cook the diced onion in the pan until it begins to soften. Add garlic, sun-dried tomatoes and butter.
4. Stir in a little flour and cook 1 to 2 minutes. Gradually add chicken stock, scraping up the browned bits, until smooth. Add cream and season with salt, more Tony’s, red pepper flakes and garlic powder.
5. Return the chicken and its juices to the sauce. Cover and simmer about 10 minutes, or until the chicken is cooked through. Meanwhile, cook the penne.
6. Remove or slice the chicken. Stir the cooked pasta into the sauce, adding a little pasta water if needed. Turn off the heat and stir in Parmesan, then add the bacon and parsley. Serve with the sliced chicken.