Description
Enjoy a comforting bowl of creamy Chicken Bacon Spinach Pasta, featuring tender chicken, crispy bacon, and fresh spinach in a rich Parmesan cream sauce. Perfect for weeknight dinners or special occasions!
Ingredients
Scale
- 8 ounces of pasta (penne or fusilli)
- 2 tablespoons olive oil
- 4 slices of bacon, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Red pepper flakes (optional, for a bit of heat)
- Fresh basil or parsley for garnish (optional)
Instructions
- Start by bringing a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
- Drain the pasta in a colander and set aside. Toss with a little olive oil to prevent sticking.
- In a large skillet over medium heat, add the olive oil and heat for about a minute.
- Add the chopped bacon and cook until crispy (about 5-7 minutes). Remove with a slotted spoon and place on a paper towel-lined plate.
- In the same skillet, add the chicken pieces, seasoning with salt, pepper, and Italian seasoning. Cook for 5-7 minutes until browned and cooked through (internal temperature should reach 165°F/75°C).
- Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Toss in the chopped spinach and cook for 2-3 minutes until wilted.
- Reduce heat to low, pour in the heavy cream, and stir to combine. Simmer for 2-3 minutes.
- Gradually stir in the grated Parmesan cheese until melted and the sauce thickens. Add a splash of pasta water if too thick.
- Add the drained pasta to the skillet and toss until well coated with the sauce.
- Fold in the crispy bacon pieces.
- Taste and adjust seasoning as needed, adding more salt, pepper, or red pepper flakes if desired.
- Serve in bowls or on plates, garnished with additional Parmesan cheese and fresh basil or parsley.
- Dig in and savor this creamy, savory dish!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or water to loosen the sauce.
- This dish can be frozen for up to 2 months. Let it cool completely before transferring to a freezer-safe container. Thaw in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes