Chicken Bacon Pasta Spinach

This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream is my secret for shaking up weeknight dinners and breaking out of the plain chicken pasta routine. Every bite comes packed with tender chicken, crispy bacon, juicy tomatoes, and a homemade Alfredo sauce that is luxuriously creamy. It is easy enough for busy evenings but still tastes special enough for company.

My family fell hard for this pasta after I whipped it up on a night when we had little in the fridge but a few tomatoes and a pack of spinach. Now everyone asks for the "creamy chicken bacon pasta" whenever we need comfort food.

Ingredients

• Olive oil: helps brown the chicken and keeps it juicy use a good quality extra virgin if possible
• Boneless skinless chicken breast or tenderloins: these cook quickly and stay moist look for organic or air-chilled options
• Paprika: brings a gentle smokiness and warm color choose sweet or smoked based on preference
• Italian seasoning: a blend of thyme oregano and basil for that classic Italian flavor use a fresh blend if you can
• Salt: enhances every ingredient taste and adjust as you go
• Heavy cream: the secret to a silky Alfredo sauce pick the freshest cream you can get
• Parmesan cheese: both in sauce and for serving thick shreds melt better and pack real flavor grate it fresh for best results
• Tomatoes: add juicy sweetness and freshness pick ripe firm ones
• Fresh spinach: gives color and nutrition baby spinach is especially tender
• Garlic: brings depth and savory zing mince it very fine for best distribution
• Red pepper flakes: a kick of heat use more or less as you like
• Bacon: adds a smoky salty bite look for thick-cut bacon and drain all the fat before using
• Penne pasta: holds onto the sauce beautifully try brown-rice if you need gluten-free
• Extra Parmesan cheese: for topping extra creaminess and restaurant vibes

Step-by-Step Instructions

Sear the Chicken:

Pat chicken dry and season one side with paprika Italian seasoning and salt. Heat olive oil in a large skillet over medium-high. Add the chicken and let it get golden on one side for about four minutes then flip and finish cooking the other side three more minutes. Lower the heat cover and cook until the middle is no longer pink. Set chicken aside and keep it warm.

Make the Garlic Cream Sauce:

In the same skillet pour in the heavy cream and bring just to a boil to activate the thickening power. Stir in shredded Parmesan right as it boils then reduce the heat and stir continuously until you have a smooth creamy sauce about one to three minutes.

Combine Vegetables and Protein:

Add chopped tomatoes spinach minced garlic and a pinch of red pepper flakes to the pan. Stir on medium heat until the spinach wilts and sinks into the sauce. Add a third of the sliced chicken and half of the bacon giving it all a good toss so the flavors meld. Take the pan off the heat.

Cook the Pasta:

Bring a large pot of salted water to a boil. Drop in your penne and cook until al dente following the package time. Drain thoroughly so the sauce will stick to the pasta.

Bring It All Together:

Tip the cooked pasta into the skillet with your sauce and proteins. Warm everything through gently on low heat so the flavors come together.

Finish and Serve:

For a stunning finish top the pasta with the rest of your chicken and bacon. Shower over extra Parmesan just before serving for that irresistible melty lid.

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You Must Know

I absolutely love the way a handful of fresh baby spinach not only adds color but cooks down to amp up both nutrition and silkiness in the sauce. Once my kids saw those vibrant greens mix in they started asking for this dish by name. It turned spinach from a negotiable side into the star of the show.

Storage Tips

• Keep leftovers in an airtight container in the fridge for up to three days
• Reheat gently in a skillet with a splash of cream or milk to revive the sauce try to avoid microwaving as it can split the cream
• If making ahead hold back the extra Parmesan and fresh spinach until you reheat for the best texture

Ingredient Substitutions

• Swap chicken breast for boneless thighs if you prefer more flavor and tenderness
• Use turkey bacon for a lighter twist
• Gluten-free pasta works beautifully just ensure you drain it well
• If you love more veggies stir in mushrooms or zucchini with the tomatoes

Serving Suggestions

• Serve with a crisp green salad or roasted vegetables
• A loaf of crusty Italian bread is perfect for soaking up any extra sauce
• This pasta stands alone as a full dinner but pairs gently with a simple Pinot Grigio or sparkling water with lemon

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Cultural Context

Pasta with cream sauces is a beloved tradition in Northern Italy though you will find the addition of bacon echoes classic pasta alla carbonara while the creamy sauce pulls inspiration from Alfredo. The combination of savory chicken and bacon with fresh vegetables is a modern American twist that honors both Italian roots and weeknight practicality.

Recipe FAQs

→ Can I use another type of pasta?

Yes, penne is traditional but any short pasta like rigatoni or fusilli works well. Adjust cooking times as needed.

→ What’s the best way to cook the bacon?

Cook bacon strips in a skillet until crisp, then drain on paper towels. Chop before adding to the dish.

→ How can I make this dish gluten-free?

Simply swap regular penne for gluten-free pasta such as brown rice or corn-based varieties.

→ Can I prepare the sauce ahead of time?

Yes, you can make the cream sauce in advance. Reheat gently before tossing with pasta and toppings.

→ What vegetables can I substitute for spinach?

Try kale, Swiss chard, or arugula for a different but delicious twist on the original flavors.