Creamy Sun-Dried Tomato Chicken Alfredo

Boil a substantial quantity of salted water in a large vessel until it reaches a rolling boil. Introduce penne pasta and cook, stirring periodically, until the pasta is tender but still retains some firmness in the center, approximately 11 minutes.

Simultaneously, cook bacon strips in a large skillet over medium-high heat, flipping them occasionally, until they achieve an evenly browned color and the desired level of crispiness, around 6 to 10 minutes. Remove the cooked bacon from the skillet and place it on paper towels for drainage.

Add diced chicken thighs, garlic salt, and dried herbs to the skillet and cook until the chicken is no longer pink in its center and the juices run clear, roughly 6 minutes. To verify doneness, insert an instant-read thermometer into the center of the chicken; it should read at least 165 degrees F (74 degrees C). Transfer the cooked chicken to a plate.

In a separate saucepan, melt butter over medium heat until it begins to foam and a pinch of flour sprinkled into the oil starts to bubble. Whisk in flour to form a smooth, cake-like paste. Gradually add milk, stirring constantly to prevent lumps. Allow the mixture to thicken while stirring continuously. Mix in fontina cheese, Parmesan, provolone, and sun-dried tomatoes. Combine the ingredients thoroughly. Add cooked pasta to the saucepan and mix well. Incorporate cooked chicken and bacon into the pasta mixture.