Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4 (2 cups)
You’ll love this delicious chicken pasta with bacon in a cream sauce! A true winner and a must-try. Make sure to give this a go soon. I am pretty sure you’ll enjoy every single bite!
Ingredients
Main Ingredients:
1 tbsp butter
3 garlic cloves (minced)
6 bacon strips
2 tbsp olive oil
1 lb boneless and skinless chicken (thick in size, such as chicken breasts)
1 tsp garlic powder
4 small tomatoes (diced)
1 ½ tsp paprika
¼ tsp crushed red pepper flakes
½ tsp salt
1 tsp Italian seasoning (more, if preferred)
1.5 c. heavy cream
2 c. spinach
1 c. Parmesan cheese shredded (more for garnish)
salt and pepper
Pasta:
2 tbsp Parsley (chopped)
10 ounces penne pasta
How to make Creamy Chicken Pasta with Bacon
Step 1: To a skillet, add the strips of bacon and cook until crispy. To a paper towel-lined platter, transfer the cooked bacon. Chop the bacon strips into 1-inch pieces.
Step 2: Pat the chicken dry with a paper towel and sprinkle with salt, pepper, and garlic powder. Set aside.
Step 3: In a large deep skillet, heat the olive oil. Once the oil is hot, add the chicken breast to the skillet and sear for about 4 minutes on each side over medium-high heat until nicely browned. Adjust the heat to medium if the chicken is still pink in the centre and cook for a few minutes more. Take the chicken off the pan when done and slice.
Step 4: To the same pan, melt the butter. Add the chopped garlic to the melted butter and cook for about 1 to 2 minutes or until aromatic.
Step 5: Add the tomatoes to the pan and continue to cook for additional 3 minutes over medium-high heat until the tomatoes release their juices. Now, add the spinach and cook until wilted.
Step 6: Decrease the heat and season the dish with paprika, Italian seasoning, crushed red pepper flakes, and salt. Stir well.
Step 7: Still cooking over low heat, add the heavy cream to the pan. Gradually add the Parmesan cheese once the heavy cream is slightly simmering. Stir everything while simmering low until smooth.
Step 8: Meanwhile, cook the pasta in a large pot with boiling water following the package directions. Drain when done but do not rinse the pasta.
Step 9: To the pan, add the sliced chicken, bacon, and pasta. Add the chopped parsley and stir until completely coated in the sauce. If needed, season with extra salt.
Step 10: Remove from the heat when done and serve immediately with more shredded Parmesan and red pepper flakes. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 1059, Calories from Fat 603, Fat 67g103%, Saturated, Fat 33g206%, Trans Fat 1g, Cholesterol 241mg80%, Sodium 1027mg45%, Potassium 1164mg33%, Carbohydrates 64g21%, Fiber 5g21%, Sugar 6g7%, Protein 50g100%, Vitamin A 4656IU93%, Vitamin C 26mg32%, Calcium 422mg42%, Iron 3mg17%
Ingredients
- Main Ingredients:
- 1 tbsp butter
- 3 garlic cloves (minced)
- 6 bacon strips
- 2 tbsp olive oil
- 1 lb boneless and skinless chicken (thick in size, such as chicken breasts)
- 1 tsp garlic powder
- 4 small tomatoes (diced)
- 1 ½ tsp paprika
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- 1 tsp Italian seasoning (more, if preferred)
- 1.5 c. heavy cream
- 2 c. spinach
- 1 c. Parmesan cheese shredded (more for garnish)
- salt and pepper
- Pasta:
- 2 tbsp Parsley (chopped)
- 10 ounces penne pasta
Instructions
Step 1: To a skillet, add the strips of bacon and cook until crispy. To a paper towel-lined platter, transfer the cooked bacon. Chop the bacon strips into 1-inch pieces.
Step 2: Pat the chicken dry with a paper towel and sprinkle with salt, pepper, and garlic powder. Set aside.
Step 3: In a large deep skillet, heat the olive oil. Once the oil is hot, add the chicken breast to the skillet and sear for about 4 minutes on each side over medium-high heat until nicely browned. Adjust the heat to medium if the chicken is still pink in the centre and cook for a few minutes more. Take the chicken off the pan when done and slice.
Step 4: To the same pan, melt the butter. Add the chopped garlic to the melted butter and cook for about 1 to 2 minutes or until aromatic.
Step 5: Add the tomatoes to the pan and continue to cook for additional 3 minutes over medium-high heat until the tomatoes release their juices. Now, add the spinach and cook until wilted.
Step 6: Decrease the heat and season the dish with paprika, Italian seasoning, crushed red pepper flakes, and salt. Stir well.
Step 7: Still cooking over low heat, add the heavy cream to the pan. Gradually add the Parmesan cheese once the heavy cream is slightly simmering. Stir everything while simmering low until smooth.
Step 8: Meanwhile, cook the pasta in a large pot with boiling water following the package directions. Drain when done but do not rinse the pasta.
Step 9: To the pan, add the sliced chicken, bacon, and pasta. Add the chopped parsley and stir until completely coated in the sauce. If needed, season with extra salt.
Step 10: Remove from the heat when done and serve immediately with more shredded Parmesan and red pepper flakes. Enjoy!
