Bookmark
This creamy chicken and bacon pasta with spinach has become the go-to in my house when we need something special but simple. Juicy seared chicken, crispy bacon, sweet tomatoes, and tender spinach all get swirled into a silky garlic-Parmesan cream sauce. Every spoonful hits all the notes: hearty, fresh, and so comforting. It is just the kind of dinner that makes everyone race to the table, whether it is a busy weeknight or you have friends popping by.
I first threw this together with whatever we had in the fridge on a chilly night, and now it is the most requested meal whenever anyone needs a pick-me-up. There is something magical about watching the bacon and spinach disappear from picky plates without a fuss.
Ingredients
- Olive oil: helps brown the chicken and keeps it juicy pick extra-virgin for the best flavor
- Boneless skinless chicken breast or tenderloins: these stay moist and are fast to cook look for air-chilled or organic if possible
- Paprika: brings warmth and gentle smokiness choose sweet or smoked for your favorite touch
- Italian seasoning: offers herby aromatic flavor with thyme oregano and basil fresh blends bring more fragrance
- Salt: makes every flavor pop so taste and adjust as you go
- Heavy cream: transforms everything into silky sauce use the freshest cream you can get
- Parmesan cheese: melts into the sauce and adds big savory depth always grate it fresh if you can
- Tomatoes: bring bursts of juiciness and sweetness firm and ripe ones hold up best
- Fresh spinach: folds in nutrition and color baby spinach is extra tender
- Garlic: loads every bite with savory depth mince very fine for full impact
- Red pepper flakes: sneak in a gentle kick use more or less for your heat preference
- Bacon: delivers bold smoky flavor thick-cut works best drain well to avoid greasiness
- Penne pasta: holds sauce beautifully use brown rice penne for gluten free needs
- Extra Parmesan cheese for topping: gives you that restaurant finish and flavor boost
Instructions
- Sear the Chicken:
- Pat the chicken breast dry and sprinkle one side with paprika Italian seasoning and salt. Heat olive oil in a large skillet on medium-high. Add the chicken seasoned side down and cook until golden on the first side about four minutes. Flip over and cook three minutes more. Lower the heat and cover to finish cooking until the middle is just done with no pink left. Remove and keep the chicken warm.
- Make the Garlic Cream Sauce:
- Use the same skillet so you keep those good browned bits. Pour in the heavy cream and bring it to just a boil. Stir in shredded Parmesan as soon as it bubbles then lower the heat and stir until the cheese has melted into a smooth rich sauce about one to three minutes.
- Combine Vegetables and Protein:
- Add chopped tomatoes spinach minced garlic and a pinch of red pepper flakes right into the skillet. Stir gently over medium heat so the spinach wilts into the sauce but the tomatoes still hold some bite. Fold in a third of your sliced chicken and half the bacon and toss it all together so every piece is coated with flavor. Take the pan off the heat while you finish the pasta.
- Cook the Pasta:
- Fill a large pot with salted water and bring to a full boil. Add penne and cook until just al dente following the package time. Drain the pasta really well so the sauce will stick to every noodle.
- Bring It All Together:
- Tip drained pasta right into the skillet of sauce and proteins. Stir on very low heat to let all the flavors come together in the last warm-up.
- Finish and Serve:
- Arrange the rest of the sliced chicken and bacon over the top of the pasta for a pretty finish. Scatter extra Parmesan generously so it melts just before serving.
Spinach might be the surprise winner here. It soaks up the cream and does not overpower any bite. My daughter always asks for the “green pasta” now and I never need to argue for one more forkful. It really proves how fresh greens can become the highlight instead of just an add-in.
Storage Tips
Leftover pasta keeps best in a sealed container in the fridge for three days. Warm it slowly in a skillet with a splash of cream or milk to revive the sauce. Save fresh spinach and final Parmesan for just before serving if you know you will have leftovers so everything stays bright and creamy.
Ingredient Substitutions
Chicken thighs can swap in for the breast if you want richer flavor or more moist meat. Turkey bacon gives a lighter touch but stays deliciously crisp. Brown rice or chickpea penne is fantastic for anyone avoiding gluten but drain them extra well so your sauce stays thick. If you want more veg, mushrooms or zucchini are perfect to toss in with your tomatoes.
Serving Suggestions
Serve with a leafy green salad and tangy vinaigrette to balance the richness. Warm crusty bread helps soak up every last bit of sauce. For drinks, I love crisp white wine like Pinot Grigio or you can keep it light with sparkling water and lemon slices.
Cultural Context
Creamy pasta dishes are homey classics all across Northern Italy and this combines the best of Alfredo with a little bacon inspiration from carbonara. Adding juicy chicken and fresh vegetables keeps it true to both Italian tradition and what busy families want today a cozy meal that feels special.
Seasonal Adaptations
Use cherry tomatoes in summer for extra sweetness. Try kale or chard instead of spinach in winter. Fresh peas or zucchini are good in spring for a lighter version.
Success Stories
The night I first made this I was not sure anyone would even notice the spinach. Instead every bite disappeared. Now it is my quick trick for big family gatherings or Friday comfort meals. Even the leftovers fly off the shelf.
Freezer Meal Conversion
To freeze, cook all the way through but leave out the spinach and final cheese. Cool completely and store in a freezer bag flat. Thaw overnight and reheat gently with fresh spinach and cheese stirred in at the end for just-made flavor.
The whole family loves this one, and everyone looks forward to leftovers the next day. Try it once and it might be your new weeknight hero too.
Common Recipe Questions
- → Can I swap penne for another pasta type?
Yes, short varieties like rigatoni or fusilli pair beautifully and hold the creamy sauce well.
- → What’s the best way to cook bacon for this dish?
Fry bacon in a skillet until crisp, drain on paper towels, then chop it to add smoky crunch.
- → How do I make this pasta gluten-free?
Use a good quality gluten-free penne such as brown rice or corn-based pasta. Drain well before mixing.
- → Can I prepare the garlic cream sauce ahead?
Yes, make the sauce in advance and gently reheat to restore its creamy texture before combining with pasta.
- → Which vegetables work as substitutes for spinach?
Kale, Swiss chard, or arugula bring a unique flavor and nutritious twist in place of spinach.