Go Back Email Link
–+ servings
Chicken and bacon pasta in a stainless steel pot.
Soulfully Made Logo
4.72 from 7 votes

Chicken and Bacon Pasta with Spinach and Tomatoes

Chicken Bacon Pasta– The ingredients are simple, but you can’t go wrong with this golden trio! Throw in some sharp, tangy parmesan cheese, and you’ve got yourself a hit!
Author: Nikki Lee
Servings: 6 servings
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 - 1.5 pounds chicken skinless boneless breasts or tenderloins
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • salt to taste
  • 1 ½ cups heavy cream
  • 1 cup Parmesan cheese shredded, divided (reserve ½ cup for serving)
  • 5 medium tomatoes chopped in cubes
  • 3 cups fresh spinach or 1 cup cooked spinach
  • 5 garlic cloves minced
  • ¼ teaspoon crushed red pepper flake (or to taste)
  • 6 bacon strips cooked, drain off fat
  • 10 ounces penne pasta

Instructions

  • Preheat a large skillet over high heat and heat up some olive oil until it's hot. Next, season both sides of the chicken breasts with paprika and Italian seasoning. Place the seasoned chicken breasts in the skillet and cook them on one side for approximately 4 minutes, using medium-high heat.
    Turn the chicken over and cook for 3 minutes on medium-high heat.
  • Reduce heat to low-medium, then flip the chicken over again to the first side. Then cover and cook for a few more minutes (until no longer pink in the center). Remove the chicken from the pan, and keep the chicken warm.
  • After removing the chicken from the pan, pour in the heavy cream and bring it to a boil. Incorporate the shredded Parmesan cheese into the pan and reduce the heat to a simmer at low to medium temperature. While the sauce is simmering, stir it continuously until the cheese has fully melted and the sauce has achieved a smooth, creamy consistency. This process usually takes approximately 1 to 3 minutes.
  • Slice chicken into strips.
  • In the same pan, add chopped tomatoes, spinach, garlic, and crushed red pepper to the creamy sauce. Stir on medium heat until spinach wilts, then add 1/3 of sliced, cooked chicken and half of the chopped, cooked bacon. Mix everything together. Turn the heat down to medium-low.
  • Bring a large pan of water to a boil. Cook pasta according to package instructions. Drain. Then add cooked pasta to the sauce.
  • When ready to serve, top the pasta with the remaining bacon and cooked chicken. Sprinkle the pasta with finely shredded Parmesan cheese.

Notes

    • Don't overcook the pasta: Cook the pasta until it is al dente, which means it is still slightly firm to the bite. Overcooked pasta will become mushy and won't hold onto the sauce as well.
    • Reserve pasta water: Before draining the pasta, reserve a cup of starchy pasta water. This water can be used to thin out the sauce if it becomes too thick for your liking.
    • More Sauce: If you like even more sauce, feel free to double it or just add more cream and cheese to taste.
    • Adjust seasoning: Taste the dish before serving and adjust the seasoning as needed. You may need to add more salt or pepper, depending on your personal preference.
    • Let it rest: Let the pasta rest for a few minutes before serving. This will allow the sauce to thicken slightly and the flavors to meld together.

Find it online:

www.soulfullymade.com/chicken-and-bacon-pasta-with-spinach-and-tomatoes/