Go Back

Chicken Bacon Spinach Pasta

A comforting one-pot pasta dish with tender chicken, crispy bacon, wilted spinach, and a creamy sauce that brings the whole family to the table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 1 lb boneless chicken breast, cut into bite-sized pieces
  • 6 strips bacon, chopped
  • 3 cups fresh spinach
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 tsp Italian seasoning

Method
 

  1. Cook the chopped bacon in a large pot or Dutch oven over medium heat for 6-8 minutes until golden brown. Remove bacon with a slotted spoon and set aside, leaving drippings in the pot.
  2. Season chicken pieces with salt, pepper, and Italian seasoning. Add to the pot with bacon drippings and cook for 5-7 minutes until golden on all sides.
  3. Add minced garlic to the chicken and cook for 30 seconds until fragrant. Pour in chicken broth and heavy cream, stirring to combine.
  4. Stir in uncooked pasta, making sure it's mostly submerged in liquid. Bring to a gentle boil, then reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally.
  5. When pasta is tender and most liquid has been absorbed, fold in fresh spinach and cooked bacon. Stir in Parmesan cheese and adjust seasoning with salt and pepper to taste.

Notes

Cook bacon ahead on meal prep day to save 8 minutes on weeknight cooking. Don't skip removing bacon from pot while cooking chicken to avoid burnt pieces. Use medium-low heat when simmering to prevent cream from curdling. Store leftovers in refrigerator for up to 3 days, reheat with splash of milk or cream. Best enjoyed fresh, doesn't freeze well due to cream sauce.