Chicken Bacon Spinach Pasta
Creamy, protein-packed pasta with tender chicken, crispy bacon, fresh spinach, and juicy cherry tomatoes, tossed in a rich, homemade Alfredo sauce. Ready in just 35 minutes, this easy weeknight dinner is full of flavor and perfect for meal prep or family meals.
Equipment
- 1 large cast-iron or nonstick skillet
- 1 Pot for boiling pasta
- 1 Whisk
- 1 Silicone Spatula
- Tongs
Ingredients
For the Chicken & Bacon:
- 2 tbsp vegetable oil
- 1 large boneless skinless chicken breast
- 1 tsp Italian seasoning thyme, oregano, basil
- Salt and pepper to taste
- 4 strips bacon
For the Pasta:
- ¾ lb penne pasta
For the Alfredo Sauce:
- 2 tsp garlic minced
- 2 tbsp all-purpose flour
- 2 cups half-and-half
- 1 ⅓ cups Parmesan cheese shredded
- 1 tsp red pepper flakes optional
For the Veggies:
- 1 cup cherry tomatoes halved
- 2 cups fresh spinach uncooked
Instructions
- Prepare the Parmesan Cheese: Before cooking, shred the Parmesan cheese and set it aside at room temperature. Allowing it to sit helps it melt more smoothly into the sauce, ensuring a creamy and velvety texture.
- Butterfly and Season the Chicken: Place the large chicken breast on a cutting board. Using a sharp knife, carefully slice it horizontally through the middle to create two thinner pieces of roughly equal thickness (about 1 inch each). This ensures even cooking. Sprinkle both sides generously with Italian seasoning, salt, and black pepper. Press the seasonings gently into the meat so they stick.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a large cast-iron or nonstick skillet over medium-high heat. Once the oil shimmers, carefully place the chicken in the pan. Let it cook undisturbed for 3-5 minutes on the first side until golden brown.Flip it carefully using tongs and cook the other side until equally golden and the center is fully cooked. Remove the chicken from the skillet and set aside on a plate to rest.
- Cook the Bacon: Reduce the skillet heat to medium-low. Add the 4 strips of bacon. Cook slowly, turning occasionally, until each side is crisp and golden brown. Cooking bacon slowly ensures it renders its fat without burning. Once done, remove the bacon with tongs and place on a paper towel-lined plate to drain excess grease. Reserve 2 tablespoons of bacon grease in the skillet for flavoring the sauce.
- oil the Pasta: While the bacon cooks, bring a large pot of salted water to a boil. Add 3/4 lb penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside, reserving a small cup of pasta water in case the sauce needs thinning.
- Sauté the Garlic: Keep the skillet on medium-low heat with the reserved bacon grease. Add 2 teaspoons of minced garlic. Stir constantly for about 60 seconds until fragrant, being careful not to burn it. Garlic adds depth to the sauce and complements the chicken and bacon perfectly.
- Make the Alfredo Base: Gradually sprinkle 2 tablespoons of all-purpose flour into the skillet with the garlic. Whisk continuously to combine and cook for 1-2 minutes. This step removes the raw flour taste and creates a thickening base for the sauce.
- Add the Half-and-Half: Warm 2 cups of half-and-half in the microwave for 30 seconds. Slowly pour it into the skillet while whisking constantly to avoid lumps. Increase the heat slightly to medium-high until the mixture begins to bubble gently. Then, reduce the heat to low for a smooth, creamy consistency.
- Incorporate the Parmesan Cheese: Slowly add 1 1/3 cups of shredded Parmesan cheese, stirring constantly until fully melted and incorporated. This step creates a luscious, creamy sauce that clings to the pasta and chicken. Taste the sauce and adjust salt and pepper if needed.
- Add Vegetables and Seasoning: Gently fold in 1 cup of halved cherry tomatoes, 2 cups of fresh spinach, and 1 teaspoon of red pepper flakes if using. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften slightly and the spinach wilts. These vegetables add color, freshness, and a boost of nutrients.
- Combine Pasta with Sauce: Add the drained penne pasta to the skillet. Using a silicone spatula, carefully toss the pasta until every piece is coated in the creamy Alfredo sauce. Make sure the pasta and vegetables are evenly distributed for balanced flavor in every bite.
- Slice the Chicken and Finish the Dish: Cut the cooked chicken into thin strips and place them evenly over the pasta in the skillet. Crumble or chop the crisp bacon and sprinkle on top. The combination of chicken, bacon, and creamy sauce creates a rich and satisfying dish that’s perfect for any night of the week.
- Serve and Enjoy: Serve immediately while hot, garnishing with extra Parmesan cheese or freshly cracked black pepper if desired. This pasta is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- Use room-temperature Parmesan cheese for a smoother, creamier sauce.
- Don’t overcrowd the skillet while searing chicken to ensure even browning.
- Cook bacon slowly on medium-low heat to render fat and avoid burning.
- Half-and-half can be substituted with whole milk for a lighter sauce, though it will be slightly less creamy.
- Reserve a small amount of pasta water to adjust sauce consistency if needed.
- Red pepper flakes are optional but add a subtle heat that balances the richness.
- Fresh spinach can be swapped with baby kale or arugula for a slightly different flavor.
- Leftovers reheat well on the stovetop or in the microwave; add a splash of milk or water to loosen the sauce.
