Delicious Chicken Bacon and Pasta with Spinach and Tomatoes (Print version)
Creamy chicken bacon pasta with spinach, tomatoes, garlic, Parmesan, and a smoky bacon finish.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
Kosher salt, for the pasta water
03 -
1 cup reserved pasta water
For the chicken and bacon
04 -
1 lb (450 g) boneless skinless chicken breasts or thighs, cut into bite-size pieces
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon black pepper
09 -
1 tablespoon olive oil
10 -
6 slices bacon, chopped
For the sauce
11 -
5 cloves garlic, minced
12 -
2 cups (300 g) cherry tomatoes, halved, or 3 medium tomatoes, chopped
13 -
1/4 teaspoon crushed red pepper flakes, optional
14 -
4 cups (120 g) fresh baby spinach
15 -
1 cup (240 ml) heavy cream
16 -
3/4 cup (75 g) freshly grated Parmesan cheese, plus more for serving
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne until al dente, then reserve 1 cup of pasta water and drain.
02 -
Toss the chicken with Italian seasoning, smoked paprika, salt, and black pepper so the pieces are evenly coated.
03 -
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-7 minutes, turning as needed, until browned and cooked through to 165°F. Transfer to a plate.
04 -
Add chopped bacon to the same skillet and cook for 5-6 minutes until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon drippings in the skillet.
05 -
Reduce heat to medium. Add garlic, tomatoes, and red pepper flakes. Cook for 2-3 minutes until fragrant and slightly softened, then stir in spinach until wilted.
06 -
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth. Add a splash of reserved pasta water if the sauce is thick.
07 -
Add the drained pasta and cooked chicken to the skillet. Toss until coated and glossy, adding more pasta water as needed. Top with crisp bacon and extra Parmesan before serving.
# Good to know:
01 -
Best served immediately while the sauce is creamy and loose.
02 -
Reserve pasta water before draining because it helps the sauce cling.
03 -
Chicken should reach 165°F before serving.