Creamy Chicken and Bacon Pasta with Spinach and Tomatoes

Name: Creamy Chicken and Bacon Pasta with Spinach and Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 lb chicken (skinless, boneless chicken breasts or tenderloins); 1 teaspoon paprika; 1 teaspoon Italian seasoning (thyme, oregano, basil combined); Salt, to taste; 6 bacon strips, cooked and chopped; 5 garlic cloves, minced; 5 medium tomatoes, chopped into large cubes; 3 cups fresh spinach (or 1 cup cooked spinach); ¼ teaspoon crushed red pepper flakes; 1½ cups heavy cream (or half-and-half); ½ cup shredded Parmesan cheese; 10 oz penne pasta (for gluten-free, use brown-rice penne); ½ cup additional shredded Parmesan cheese for topping

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Growing up, pasta nights were always a highlight in my home. Whether it was a simple buttered noodles dish or a more elaborate creamy pasta, there was something about a warm bowl of pasta that felt like a hug on a plate. One of my all-time favorite variations is this creamy chicken and bacon pasta with spinach and tomatoes—a dish that strikes the perfect balance between indulgence and freshness.

This recipe is perfect for beginners because it uses simple, accessible ingredients, requires minimal cooking skills, and comes together in just 40 minutes. The combination of tender chicken, crispy bacon, juicy tomatoes, and spinach in a garlic Parmesan cream sauce makes it a restaurant-quality meal that anyone can master at home. If you’re looking for an easy sheet pan dinner alternative, you can even roast the chicken and bacon beforehand, making prep even simpler.

Creamy Chicken and Bacon Pasta with Spinach and Tomatoes

Why This Recipe is Special

This dish stands out because it blends rich flavors with fresh ingredients, making it both comforting and slightly lighter than traditional Alfredo pasta. Here’s why you’ll love it:

Balanced flavors: The smokiness of the bacon, the creaminess of the sauce, and the acidity from the tomatoes create a harmonious taste.
Nutrient-packed: Spinach adds vitamins and fiber, while chicken provides lean protein.
Customizable: You can swap the pasta type, protein, or even make it dairy-free if needed.

Beginner-friendly: If you can sauté chicken and boil pasta, you can make this dish!

Ingredients and Their Roles

Olive oil: Used for searing the chicken, adding depth of flavor.
Chicken breast or tenderloins: Provides a lean, protein-rich base for the dish.

Paprika & Italian seasoning: Enhances the chicken with a warm, herby flavor.
Salt: Balances all the flavors.
Bacon: Adds smokiness and a crispy texture.

Garlic: Infuses the sauce with aromatic depth.
Fresh spinach: Brings color, texture, and nutrients.
Tomatoes: Adds natural sweetness and a slight tanginess.

Red pepper flakes: Gives a mild heat, but you can omit it if you prefer a milder dish.
Heavy cream (or half-and-half): Creates the rich, creamy base for the sauce.
Parmesan cheese: Thickens and flavors the sauce with its nutty, salty taste.

Penne pasta: A sturdy pasta that holds up well in creamy sauces.

Ingredient Substitutions:

For a lighter version: Use half-and-half instead of heavy cream.
For a gluten-free option: Use brown rice or chickpea pasta.

For a dairy-free version: Replace heavy cream with coconut milk and use nutritional yeast instead of Parmesan.

Step-by-Step Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 minutes on one side until golden brown. While cooking, season with paprika, Italian seasoning, and salt.

Step 2: Flip the chicken and cook for another 3 minutes. Reduce the heat to low-medium, cover the skillet, and cook until the chicken is fully cooked through (internal temperature 165°F). Remove from the pan and set aside.

Step 3: In the same pan, add chopped bacon and cook until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.

Step 4: Add garlic, red pepper flakes, chopped tomatoes, and spinach to the pan. Sauté for 2 minutes, just until the spinach begins to wilt.

Step 5: Pour in heavy cream (or half-and-half) and bring to a gentle boil. Add shredded Parmesan cheese and stir until the sauce is smooth and creamy. Reduce heat to low.

Step 6: Meanwhile, bring a large pot of salted water to a boil and cook penne pasta according to package instructions. Drain and set aside.

Step 7: Slice the cooked chicken into strips and add ⅓ of it to the sauce along with half of the bacon. Stir everything together.

Step 8: Add the cooked pasta to the sauce, tossing gently to coat each piece with the creamy mixture.

Step 9: Top with the remaining chicken and bacon for a beautiful presentation. Sprinkle extra Parmesan on top before serving.

Beginner Tips and Notes

How to tell if the chicken is done: Slice into the thickest part—if it’s no longer pink and the juices run clear, it’s ready. You can also use a meat thermometer (165°F).
Prevent overcooking pasta: Cook it 2 minutes less than the package suggests for an al dente texture.

How to thicken a thin sauce: Simmer for an extra 2-3 minutes, stirring constantly. You can also add a teaspoon of flour or cornstarch if needed.
What to do if the sauce is too thick: Add a splash of reserved pasta water to loosen it up.
How to make it ahead: Cook the chicken and bacon in advance and store them in the fridge for up to 2 days. When ready to serve, prepare the sauce and toss everything together.

Serving Suggestions

Pair this lemon herb chicken pasta with a fresh salad or crusty garlic bread for a complete meal. Here are some great side options:

Simple Spinach Salad – A fresh, light side to balance the richness of the dish.
Arugula Salad with Balsamic Dressing – Adds a tangy contrast.

Cranberry Spinach Salad with Goat Cheese – A sweet and savory pairing.
Tomato Cucumber Avocado Salad – Brings extra freshness to the meal.

Storing Leftovers

Refrigerate: Store in an airtight container for up to 4 days.

Reheat: Warm gently on the stovetop over low heat, adding a splash of milk or cream if needed. Avoid microwaving on high, as the sauce may separate.
Freezing: Not recommended, as the cream sauce can become grainy when thawed.

Ready to Cook? Let’s Get Started!

This quick and healthy meal is the perfect choice for an easy yet impressive dinner. Whether you’re cooking for yourself, family, or friends, this creamy chicken and bacon pasta will quickly become a favorite. If you give it a try, I’d love to hear your thoughts—leave a comment and let me know how it turned out!

Happy cooking!

FAQ About Creamy Chicken and Bacon Pasta with Spinach and Tomatoes

Can I use a different type of pasta?

Yes, you can use any pasta you like. Penne holds the sauce well, but fettuccine, rigatoni, or even gluten-free pasta work just as well.

What can I substitute for heavy cream?

You can use half-and-half for a lighter version. If you need a dairy-free option, try full-fat coconut milk or cashew cream for a similar creamy texture.

How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, add a splash of reserved pasta water or a bit of milk to loosen it up while stirring over low heat.

Can I make this dish ahead of time?

Yes! Cook the chicken and bacon in advance and store them in the fridge for up to 2 days. When ready, reheat them with the sauce and pasta.

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