Chicken Bacon Spinach Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
688 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Bacon Spinach Pasta
Description
This recipe starts with searing seasoned, butterflied chicken breast to achieve a golden-brown exterior while keeping the interior cooked thoroughly. Bacon is cooked low and slow in the same pan to render fat and crisp evenly, adding smoky savoriness. Penne pasta is cooked separately as per package instructions.
The Alfredo sauce is prepared by combining garlic, flour, half and half, and shredded Parmesan, cooked until thickened. Cherry tomatoes and fresh spinach are added to the sauce to contribute brightness and freshness. The cooked chicken and bacon are mixed back into the sauce along with the drained penne to create a cohesive dish. The result is a creamy pasta lightly spiced with Italian seasoning and red pepper flakes if used, balanced by the acidity of tomatoes and the earthiness of spinach.
This pasta is a satisfying dinner option that provides protein and vegetables in a flavorful, creamy sauce. It can be served fresh straight from the pan.
Ingredients
- 2 tablespoons vegetable oil
- 1 chicken breast large in size, boneless, skinless
- 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil
- salt to taste
- black pepper to taste
- 4 Bacon strips
- 3/4 lb. penne pasta
Alfredo
- 2 teaspoons garlic minced
- 2 Tablespoons all-purpose flour
- 2 cups half and half
- 1 + 1/3 cups Parmesan Cheese shredded
- 1 teaspoon red pepper flakes optional
- 1 cup cherry tomato halved
- 2 cups spinach uncooked
Instructions
- Shred the Parmesan cheese and set it aside to allow it to get to room temperature.
- In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
- Butterfly the chicken breast and cut the seam to create 2 thinner slices, each about an inch thick. Season each side generously with Italian seasoning and desired amounts of salt and pepper.
- Sear the chicken in the hot skillet on each side. Refrain from moving the chicken around as it sizzles, it will hinder the nice golden sear color. If the pan gets too hot, reduce the heat to medium. Each side will take 3-5 minutes. Once each side is a nice, golden brown and the middle is cooked, set the chicken aside.
- Reduce the heat to medium low and add the bacon to the same skillet. Low and slow is the best way to cook bacon.
- While the bacon cooks, prepare the pasta according to package instructions. Drain and set aside.
- Once the bacon is cooked and crisp on each side, use tongs to remove it from the pan. Leave 2 tablespoons of bacon grease in the pan, and add the garlic. Cook for about 60 seconds.
- Increase the heat to medium and gradually add in the flour, whisking constantly.
- Temper the half and half by heating it in the microwave for 30 seconds. Add the half and half to the skillet and increase the heat to medium-high, stirring constantly. Once it starts to lightly bubble, decrease the heat to low.
- Slowly sprinkle in the Parmesan cheese, stirring as you do so.
- Once well-combined, add the tomatoes, spinach, and red pepper flakes. Cook for a few minutes until the tomatoes have softened slightly. Use a silicone spatula to gently mix in the penne.
- Slice the chicken into strips and place it back in the pan, over the pasta. Sprinkle the top with bacon, and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 688 kcal
% Daily Value*
| Calories | 688kcal | 34% |
| Carbohydrates | 65g | 22% |
| Protein | 27g | 54% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 67mg | 22% |
| Sodium | 741mg | 31% |
| Potassium | 511mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2285IU | 46% |
| Vitamin C | 13.9mg | 15% |
| Calcium | 524mg | 52% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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