Description
This creamy chicken and bacon pasta is a rich and flavorful dish packed with juicy chicken, crispy bacon, and fresh vegetables, all tossed in a garlic Parmesan cream sauce. It’s the perfect quick and comforting dinner for busy weeknights, bringing restaurant-quality flavor straight to your kitchen.
Ingredients
Scale
- 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
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about four minutes until golden brown. While cooking, sprinkle the top with paprika, Italian seasoning, and salt. Flip the chicken and cook for another three minutes. Reduce heat to low, cover, and cook until the chicken reaches an internal temperature of 165°F. Remove from the pan and set aside.
- Crisp the Bacon: In the same skillet, add the chopped bacon and cook until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
- Sauté the Vegetables: In the same pan with bacon drippings, add the minced garlic, chopped tomatoes, spinach, and crushed red pepper flakes. Stir and cook for about two minutes, just until the spinach begins to wilt.
- Make the Sauce: Pour in the heavy cream and bring it to a gentle boil. Add the shredded Parmesan cheese and stir constantly until the cheese melts and the sauce thickens to a smooth consistency. Reduce heat to low.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain, reserving a small amount of pasta water in case the sauce needs thinning.
- Combine Everything: Slice the cooked chicken into strips and add a third of it to the sauce along with half of the crispy bacon. Stir everything together, then toss in the cooked pasta, ensuring it’s fully coated with the sauce.
- Serve and Garnish: Top the pasta with the remaining chicken and bacon. Sprinkle with extra shredded Parmesan cheese before serving.
Notes
- For a smoky twist: Use smoked paprika instead of regular paprika.
- Make it lighter: Swap heavy cream for half-and-half or a mix of milk and Greek yogurt.
- Vegetarian alternative: Omit the chicken and bacon and add mushrooms for an umami boost.
- Storage tip: Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 1149 kcal
- Sugar: 6g
- Sodium: 1050mg
- Fat: 72g
- Saturated Fat: 34g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 5g
- Protein: 55g
- Cholesterol: 190mg