Chicken Bacon Spinach Penne


6 slices of bacon

2 tablespoons olive oil

1 pound boneless, skinless chicken (thick in size, like chicken breasts)

salt and pepper

1 teaspoon garlic powder

1 tablespoon of butter

3 garlic cloves (chopped)

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 of salt

1.5 cups heavy cream

1 cup grated parmesan cheese (more for garnish)


10oz. Penne

2 tablespoons parsley (chopped)


BACON: Add the bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a dish lined with paper towel that will absorb excess grease. Chop into 1 inch pieces.

CHICKEN: Pat the chicken dry with paper towel and season with salt, pepper and garlic powder. Then set aside.

Heat the olive oil in a large deep skillet. Add the chicken breasts and cook on each side over medium-high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned.

If the chicken is still pink in the center, reduce the heat to medium and cook, covered, for several minutes until no longer pink in the center. Remove the chicken from the skillet and slice it.

Add the butter to the hot pan and once it melts, add the minced garlic and cook for 1-2 minutes until fragrant. Add the tomatoes and cook for 3 minutes over medium heat until the tomatoes release their juices.

Add fresh spinach and cook until wilted. Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. To mix together.


Then add the heavy cream and slowly add the Parmesan – until the cheese melts and makes the sauce creamy.

PASTA: Meanwhile, bring a large pot of water to a boil, add pasta and cook as directed. Drain the pasta, but do not rinse it.

Add sliced ​​chicken, bacon and pasta. Then add the chopped parsley. Stir until completely covered in sauce. Season with more salt if necessary.

TO SERVE: Serve with additional grated Parmesan and red pepper flakes, if desired.

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