Chicken Bacon Pasta Spinach (Printer-Friendly)

Chicken, bacon, penne pasta, spinach, and tomatoes in a rich Parmesan garlic cream sauce, perfect for gatherings.

# What You’ll Need:

→ Protein

01 - 1 pound boneless skinless chicken breast or tenderloins, cut into strips
02 - 8 ounces thick-cut bacon, cooked and chopped

→ Pasta

03 - 12 ounces penne pasta

→ Vegetables

04 - 5 ounces baby spinach, washed
05 - 2 medium ripe tomatoes, diced
06 - 3 garlic cloves, finely minced

→ Dairy & Sauce

07 - 1 1/2 cups heavy cream
08 - 1 cup freshly grated Parmesan cheese, plus more for serving

→ Seasonings & Oils

09 - 2 tablespoons extra virgin olive oil
10 - 1 teaspoon paprika
11 - 1 teaspoon Italian seasoning
12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/4 teaspoon red pepper flakes

# Steps to Make This:

01 - Pat chicken breast pieces dry and season both sides with paprika, Italian seasoning, and salt. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden, about 4 minutes on the first side. Flip and cook an additional 3 minutes, then cover, reduce heat, and cook until no longer pink inside. Remove from skillet and keep warm.
02 - In a clean skillet, cook bacon strips over medium heat until browned and crisp. Transfer to a plate lined with paper towels and chop into bite-sized pieces. Drain all bacon fat from skillet.
03 - In the original skillet used for chicken, pour in heavy cream and bring just to a gentle boil. Stir in 1 cup grated Parmesan cheese, then reduce heat to low and whisk constantly until cheese is fully melted and sauce becomes smooth and thickened, about 2 minutes.
04 - Add diced tomatoes, baby spinach, minced garlic, and red pepper flakes to the sauce. Stir and cook on medium heat until spinach wilts, about 1 to 2 minutes. Fold in one third of the cooked chicken and half of the chopped bacon.
05 - Fill a large pot with salted water and bring to a rolling boil. Add penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain thoroughly.
06 - Add the drained penne pasta to the skillet with sauce, protein, and vegetables. Gently toss to coat all ingredients evenly and warm through over low heat, about 1 to 2 minutes.
07 - Serve pasta topped with reserved sliced chicken and remaining bacon. Sprinkle generously with additional freshly grated Parmesan just before serving.

# Additional Notes:

01 - Always add Parmesan to gently boiling cream to prevent the cheese from curdling and ensure a smooth sauce.
02 - For optimal flavor, deeply brown chicken before simmering in the sauce.
03 - Reserve a small amount of pasta cooking water to adjust sauce consistency if needed.
04 - Leftovers are best reheated in a skillet with a splash of cream or milk to maintain creaminess.

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