Chicken Bacon Pasta Spinach

This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream is my weeknight rescue for those days when you want something more special than plain pasta but cannot handle anything fussy. Each forkful delivers tender seared chicken, bites of smoky bacon, ribbons of fresh spinach, and a homemade Alfredo sauce that comes together in one pan. It is the meal I trust for feeding a hungry family crowd or impressing friends at a casual dinner.

The first time I tossed chicken and bacon into a garlicky cream sauce with spinach, it was just to clean out my fridge, but it became an absolute favorite. Now my family calls it comfort in a bowl, especially when everyone gathers around the table on a busy night.

Ingredients

• Olive oil: helps the chicken brown without sticking and keeps it juicy I always reach for a fresh bottle of extra virgin for the cleanest flavor
• Boneless skinless chicken breast or tenderloins: cook quickly and stay moist If you can, choose air-chilled or organic for better texture
• Paprika: brings gentle smokiness and color Choose sweet paprika for mild or a smoked Spanish variety for earthier flavor
• Italian seasoning: this herb blend gives that classic Italian flavor Make sure your mix includes thyme oregano and basil for the best taste
• Salt: brightens all the main flavors Taste and adjust as you go to avoid over-seasoning
• Heavy cream: builds the silky base of the Alfredo sauce Fresh cream gives it the perfect richness
• Parmesan cheese: thick shreds melt into the sauce for full flavor Grate it fresh if possible
• Tomatoes: add juicy pops of sweetness and color Look for ripe, but still firm tomatoes
• Fresh spinach: for greens and a bit of nutrition Baby spinach melts into the sauce without bitterness
• Garlic: provides a deep savory backbone Mince it finely for even flavor throughout
• Red pepper flakes: offer gentle heat Use as much or little as you like
• Bacon: gives the best smoky crunch Thick-cut slices stay meatier and offer the best texture
• Penne pasta: has grooves to hold sauce nicely Brown-rice penne works well if gluten-free is needed
• Extra Parmesan cheese: turns this meal silky and satisfying when sprinkled on just before serving

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 and lay chicken seasoned side down. Allow chicken to get golden and crusty for about four minutes without moving it. Flip to the other side for an additional three minutes. Once both sides are browned, cover and lower heat. Cook until the center is just cooked through. Transfer chicken to a plate and loosely cover to keep warm.

Make the Garlic Cream Sauce:

Using the same skillet without wiping it clean, pour in heavy cream and bring just to a boil so the heat encourages thickening. Stir in your grated Parmesan as soon as bubbles form, then reduce heat. Stir constantly for one to three minutes until the sauce is lush and creamy with all the cheese smoothly melted in.

Combine Vegetables and Protein:

Add the chopped tomatoes and baby spinach right into the sauce along with minced garlic and a pinch of red pepper flakes. Keep the skillet on medium heat while stirring The spinach will wilt and the tomatoes will soften and release their sweetness. Add about a third of the sliced chicken and half the bacon, tossing gently to marry all the flavors. Take the skillet off the heat when the spinach has melted into the sauce.

Cook the Pasta:

Bring a big pot of salted water to a boil. Add penne and cook until just al dente so it still has some bite. Drain it very well so the creamy sauce will cling instead of slipping off.

Bring It All Together:

Tip the drained pasta into the skillet with your sauce mixture. Place pan back on low heat and gently toss to combine Everything should be glossy and completely coated The pasta and proteins soak up the sauce as they warm through.

Finish and Serve:

For a stunning presentation, lay the rest of your seared chicken strips and remaining bacon over the top of the pasta in the pan. Grate extra Parmesan right before serving for the ultimate creamy crown.

The magic ingredient for me is always the spinach. As soon as it hits the pan, it melts into the sauce and brightens the dish. I remember when my youngest first spotted the colorful swirl of greens and reds in the pasta—she started asking for spinach pasta by name and that truly made my heart happy.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. Instead of microwaving, gently reheat in a skillet with a splash of cream or milk to bring back the sauce’s silkiness. Keep extra Parmesan and fresh spinach separate if you make ahead and add them when reheating for best results.

Ingredient Substitutions

Chicken thighs can swap for breast for extra tenderness and depth. Try turkey bacon for a lighter option. Any short pasta shape will work as long as it holds sauce well. To make it gluten-free, sub with good quality brown rice or chickpea pasta. Add mushrooms or zucchini with the tomatoes for a veggie boost.

Serving Suggestions

Serve with a bright green salad in a tangy vinaigrette. Good bread on the side is ideal for mopping up every last bit of sauce. Pairs well with a crisp white wine like Pinot Grigio or a sparkling lemonade.

Cultural Context

This type of creamy pasta takes inspiration from Northern Italian classics with its Alfredo base. Adding bacon nods to carbonara, while chicken and lots of vegetables are a favorite way modern home cooks make it a meal. It hits those Italian comfort notes but fits perfectly on a weeknight American table.

Seasonal Adaptations

Use fresh cherry tomatoes in summer for sweeter flavor. Try arugula or kale for the spinach if that is in season. Stir in roasted butternut squash or peas for fall and spring spins.

Every time I serve this, I am reminded that simple upgrades can transform a weeknight meal into something crave-worthy. Whether you make it for a crowd or just need reliable comfort after a long day, this chicken bacon pasta always delivers with creamy satisfaction and plenty of flavor in every bite.

FAQs About This Recipe

→ Can I use a different pasta shape?

Yes, substitute penne with other short pasta like rigatoni or fusilli. Adjust the boiling time for best texture.

→ How should I prepare the bacon?

Cook bacon strips in a skillet until crisp, then drain and chop before mixing into the pasta for the best texture.

→ Is it possible to make this gluten-free?

Absolutely! Use gluten-free penne made from brown rice or corn. Be sure to drain the pasta extra well.

→ Can I make the sauce in advance?

Yes, the garlic cream sauce can be prepared ahead and gently reheated before tossing with the pasta and toppings.

→ What can I substitute for spinach?

Try kale, Swiss chard, or arugula for a tasty variation. Stir in with the tomatoes so the greens wilt into the sauce.

→ How do I store leftovers?

Keep extra pasta in an airtight container, refrigerated up to three days. Reheat slowly in a skillet with extra cream or milk.