Description
This creamy chicken pasta with bacon is a comforting and flavorful dish combining tender sautéed chicken, crispy bacon, fresh spinach, and diced tomatoes all tossed in a rich Parmesan cream sauce. Perfect for a hearty weeknight dinner, this recipe is easy to prepare and serves four people.
Ingredients
Scale
Meat and Protein
- 6 strips of bacon
- 1 pound boneless skinless chicken
Pasta
- 10 oz penne pasta
Vegetables & Aromatics
- 2 cups spinach
- 4 small tomatoes (diced)
- 3 garlic cloves (minced)
Dairy
- 1.5 cups heavy cream
- 1 cup Parmesan cheese
- 1 tablespoon butter
Oils & Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1.5 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 tablespoons parsley (chopped)
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the bacon strips until they are crisp. Once cooked, transfer the bacon to a paper towel-lined plate to drain and set aside.
- Sauté the seasoned chicken: Using the same skillet with the bacon fat, add olive oil if needed and sauté the chicken, which has been seasoned with garlic powder, paprika, Italian seasoning, crushed red pepper flakes, and salt. Cook the chicken until it is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Prepare the sauce: Melt butter in the same skillet over medium heat. Add the minced garlic and diced tomatoes and cook for a few minutes until the tomatoes soften. Stir in the spinach and allow it to wilt. Season the mixture lightly if needed.
- Cook the pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente, then drain well.
- Combine ingredients: Slice the cooked chicken and crumble the cooked bacon. Add both to the skillet with the sauce, stirring to combine. Then, mix in the drained penne pasta thoroughly so the pasta is well coated with the creamy sauce.
- Garnish and serve: Sprinkle grated Parmesan cheese and chopped parsley over the pasta before serving for added flavor and color.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a blend of milk and cream.
- If preferred, you can use chicken thighs instead of breasts for juicier meat.
- To make the dish spicier, increase the crushed red pepper flakes to taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Freshly grated Parmesan cheese will yield better flavor than pre-grated varieties.
