Chicken Bacon Pasta Spinach (Printer-Friendly Version)
Juicy chicken, bacon, spinach, and tomatoes blend in a creamy garlic sauce over penne for a flavorful family dinner.
# Ingredients Needed:
→ Pasta
01 -
12 ounces penne pasta, uncooked
→ Proteins
02 -
1 pound boneless skinless chicken breast
03 -
6 ounces thick-cut bacon
→ Vegetables
04 -
3 cups baby spinach, fresh
05 -
2 medium tomatoes, diced
→ Dairy
06 -
1 cup heavy cream
07 -
1 cup Parmesan cheese, freshly grated plus extra for serving
→ Seasonings and Oils
08 -
2 tablespoons olive oil, extra virgin
09 -
1 teaspoon Italian seasoning
10 -
1 teaspoon paprika
11 -
1 teaspoon salt, divided, plus more to taste
12 -
1/2 teaspoon red pepper flakes, or to taste
13 -
3 cloves garlic, finely minced
# Step-by-Step Directions:
01 -
Cook bacon strips in a large skillet over medium heat until crispy. Remove bacon to a plate lined with paper towels and chop into bite-sized pieces. Discard all but one tablespoon of bacon fat from the skillet.
02 -
Pat chicken breasts dry. Season both sides with paprika, Italian seasoning, and 1/2 teaspoon salt. Heat olive oil and reserved bacon fat in the skillet over medium-high heat. Add chicken and sear until golden brown, about 4 minutes per side. Lower heat, cover, and cook until the internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and slice into strips.
03 -
Boil a large pot of salted water. Add penne pasta and cook according to package instructions until al dente. Drain thoroughly and reserve 1/4 cup pasta water.
04 -
In the same skillet used for chicken, add heavy cream and bring to a gentle boil over medium heat. Immediately stir in grated Parmesan cheese. Reduce heat to low and whisk until cheese is fully melted and sauce is smooth, about 2 minutes.
05 -
Add diced tomatoes, baby spinach, minced garlic, red pepper flakes, and remaining 1/2 teaspoon salt to the sauce. Stir over medium heat until spinach is wilted and tomatoes have softened, about 2 minutes.
06 -
Add cooked pasta to the skillet, along with one third of the sliced chicken and half the bacon. Toss everything together until well coated, adding reserved pasta water as needed to adjust sauce consistency. Warm gently for 1 minute.
07 -
Transfer pasta to serving plates. Top with remaining chicken strips, bacon bits, and a generous sprinkle of Parmesan cheese. Serve immediately.
# Helpful Hints:
01 -
For the smoothest sauce, add Parmesan only once the cream reaches a boil, then reduce heat and whisk until fully melted.
02 -
If reheating leftovers, use a splash of cream or milk in a skillet to revive the sauce and preserve texture.
03 -
You can substitute boneless chicken thighs for extra tenderness, or use gluten-free pasta if required.