Creamy Sun-Dried Tomato Chicken Linguine

Place a large skillet over medium heat. Add the bacon and cook until crisp, then transfer it to a paper towel-lined plate. Leave the bacon drippings in the skillet. If the chicken breasts are thick, pound them to about 1/2 inch thick so they cook evenly. Season both sides with part of the salt and pepper, then sear in the skillet until golden on both sides. Lower the heat and continue cooking until the thickest part reaches 165°F. Transfer the chicken to a plate and let it rest before slicing.

In the same skillet, melt the butter over medium heat. Add the diced onion and cook, stirring often, until softened and translucent. Stir in the sun-dried tomatoes and minced garlic, and cook for about 1 minute, just until fragrant. Pour in the chicken broth and bring it to a boil. Add the linguine, pressing it into the liquid as it softens, and cook until al dente according to the package directions, stirring often so the pasta cooks evenly.

Remove the skillet from the heat. Stir in the Parmesan, ricotta, heavy cream, and chopped bacon until the cheeses melt into a creamy sauce. Slice or chop the rested chicken, return it to the skillet, and toss everything together until the pasta is well coated. Taste and adjust the seasoning before serving.