Creamy chicken pasta with bacon is easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this chicken dinner recipe is simple, fast and delicious! Full of tender chicken, spinach, tomatoes, and bacon!
Creamy chicken pasta with spinach and bacon is one of my favorite things to eat! And how about you? After all, it’s a very rich and indulgent treat for dinner. I also love that it only takes about 30 minutes to make it. This easy pasta recipe will yield about 4 servings.
By the way, you can easily double if you are feeding a crowd or want extra for later. The restaurant chicken pasta just doesn’t compare to this delicious homemade version with spinach, bacon and tomatoes! Once you make it, you will know what I’m talking about.
WHAT’S IN CREAMY CHICKEN PASTA SAUCE?
I made this Creamy Chicken pasta sauce using butter, heavy cream, and parmesan cheese. While the bacon and chicken are great together, I simply like to add garlic, salt, pepper, and Italian seasoning to make the sauce taste even better!
Note that it is best to use freshly grated parmesan cheese right off of the block so that your sauce isn’t grainy. I do not recommend using the “shaker” style container grated cheese for this recipe.
6 bacon strips
2 tablespoons olive oil
1 pound boneless and skinless chicken (thick in size, such as chicken breasts)
salt and pepper
1 teaspoon garlic powder
1 tablespoon butter
3 garlic cloves (minced)
4 small tomatoes (diced)
2 cups spinach
1 1/2 teaspoon paprika
1 teaspoon Italian seasoning (more, if desired)
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1.5 cup heavy cream
1 cup Parmesan cheese shredded (more for garnish)
10 oz. penne pasta
2 tablespoons Parsley (chopped)
CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.
Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.