Description
Creamy Chicken Pasta with Bacon is a comforting and flavorful dish featuring perfectly cooked penne pasta tossed in a rich and creamy sauce made with spinach, garlic, tomatoes, and Parmesan cheese. Tender seasoned chicken and crispy bacon add savory depth to this easy-to-make skillet meal, ideal for a quick weeknight dinner that satisfies the whole family.
Ingredients
Scale
Meat and Protein
- 6 strips of bacon
- 1 pound boneless skinless chicken
Pasta
- 10 oz penne pasta
Vegetables
- 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 and Seasonings
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 1/2 teaspoons paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
- Cook Bacon: In a large skillet, cook the 6 strips of bacon over medium heat until crisp. Once cooked, remove the bacon from the skillet and set it aside to drain on paper towels. This will leave flavorful bacon fat in the pan for cooking the chicken.
- Sauté Chicken: In the same skillet with the reserved bacon fat, heat 2 tablespoons of olive oil. Season the 1 pound of boneless skinless chicken with garlic powder, paprika, Italian seasoning, crushed red pepper flakes, and 1/2 teaspoon salt. Add the chicken to the skillet and sauté over medium heat until golden brown and cooked through, about 6-8 minutes per side depending on thickness. Remove the cooked chicken from the skillet and set aside.
- Prepare Sauce: Melt 1 tablespoon of butter in the skillet. Add the minced garlic and diced tomatoes, cooking until the tomatoes soften and become fragrant, about 3-4 minutes. Stir in the 2 cups of spinach and cook until wilted. Pour in 1.5 cups of heavy cream and bring to a gentle simmer. Season the sauce with additional salt or seasonings if desired.
- Cook Pasta: While preparing the sauce, cook 10 ounces of penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta well when done.
- Combine Ingredients: Slice the cooked chicken into bite-sized pieces and crumble the reserved crispy bacon. Add both to the creamy spinach and tomato sauce in the skillet. Toss in the drained pasta, stirring everything together thoroughly so the pasta is fully coated with the sauce and evenly mixed with the chicken and bacon.
- Garnish and Serve: Remove from heat and sprinkle 1 cup of grated Parmesan cheese and 2 tablespoons of chopped parsley over the top. Give a gentle toss, then serve immediately to enjoy the creamy, savory flavors at their best.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk and reduce the butter.
- You can swap penne pasta with other shapes like rigatoni or fusilli for variety.
- If you prefer less spice, reduce or omit the crushed red pepper flakes.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave to avoid splitting the cream sauce.
