Chicken Bacon Pasta Spinach (Printer-Friendly)
Juicy chicken, crispy bacon, and fresh spinach tossed with penne in creamy garlic-Parmesan sauce. Comfort on every plate.
# What You’ll Need:
→ Pasta
01 -
12 ounces dried penne pasta
→ Protein
02 -
1 pound boneless, skinless chicken breasts
03 -
6 ounces thick-cut bacon
→ Vegetables
04 -
5 ounces fresh baby spinach
05 -
1 cup ripe tomatoes, diced
06 -
3 cloves garlic, minced
→ Dairy
07 -
1 cup heavy cream
08 -
1 1/4 cups freshly grated Parmesan cheese, divided
→ Seasonings and Oils
09 -
2 tablespoons extra-virgin olive oil
10 -
1 teaspoon paprika
11 -
1 teaspoon Italian seasoning
12 -
3/4 teaspoon kosher salt, plus more as needed
13 -
1/4 teaspoon red pepper flakes, or to taste
# Steps to Follow:
01 -
Cook thick-cut bacon in a skillet over medium heat until crisp. Transfer to paper towels to drain, then chop into bite-size pieces.
02 -
Pat chicken breasts dry and season one side with paprika, Italian seasoning, and salt. Heat olive oil in a large skillet over medium-high. Sear the chicken seasoned-side down until golden, about 4 minutes, then flip and cook an additional 3 minutes. Lower heat, cover, and cook until the center is no longer pink. Transfer chicken to a plate and keep warm.
03 -
Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to the package instructions. Drain thoroughly.
04 -
In the same skillet used for the chicken, pour in the heavy cream and bring to a gentle boil. Stir in 1 cup grated Parmesan and reduce heat to low, whisking continuously until the cheese melts and the sauce becomes silky and thick, about 2 minutes.
05 -
Add diced tomatoes, baby spinach, minced garlic, and red pepper flakes to the cream sauce. Stir over medium heat until spinach is wilted and tomatoes have softened, about 2 minutes.
06 -
Slice chicken into strips. Stir one-third of the chicken and half of the chopped bacon into the skillet to warm through and meld flavors.
07 -
Add drained penne pasta to the skillet and toss gently to coat with the sauce and distribute proteins and vegetables evenly.
08 -
Top with remaining chicken and bacon. Sprinkle with the remaining Parmesan cheese just before serving for a final creamy finish.
# Helpful Hints:
01 -
For optimal texture, use freshly grated Parmesan and avoid pre-shredded varieties which may not melt smoothly.
02 -
Reserve a small amount of pasta cooking water to adjust the sauce consistency if desired.
03 -
To retain vibrant color and nutrients, add spinach at the end of cooking and stir until just wilted.