Ingredients
Scale
- 2 pounds chicken breast
- 1 pound of thick cut bacon
- 1 yellow onion
- ½ cup sundried tomatoes
- 4 cloves of minced garlic
- 6 cups of chicken broth
- 8 oz heavy whipping cream
- 8 oz philadelphia cream cheese
- 1 cup parmesan cheese (freshly grated)
- 1 cup fresh spinach
- 1 tsp sea salt
- 1 tsp black pepper
- ½ tsp crushed red pepper
- 16 oz Pasta
- 2 tbsp fresh basil
Instructions
- Season chicken breasts then grill them over medium heat until they reach an internal temperature of 165°F. Rest for 5 minutes then chop chicken into bite sized pieces and set aside.
- Fry up the bacon in a dutch oven until crispy. Drain excess fat less 4 tbsp.
- Dice up an onion then fry it in the bacon grease for 3-4 minutes over medium heat.
- Toss in the minced garlic and cook for 1 minute, until fragrant.
- Add sun dried tomatoes, chicken broth and heavy cream then mix.
- Add cream cheese and parmesan cheese then simmer until melted in.
- Next, add in the chopped chicken, cooked pasta, salt, pepper, red pepper then simmer for 4-6 minutes.
- Add the spinach in and cook until it wilts. Serve hot and garnish with parmesan cheese.
Notes
If the soup thickens too much, add some additional chicken broth to thin it out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main dish
- Method: Soup
- Cuisine: American
