Chicken Bacon Spinach Penne Pasta – Dive into the world of comfort food. With this Chicken Bacon Spinach Penne Pasta. An Italian marvel. That promises a blend of creamy. Savory, and fresh flavors in every forkful. Featuring the main ingredients. Like succulent chicken, crispy bacon, and tender spinach. All tossed in a homemade Alfredo sauce. This dish is a testament. To the joys of home cooking. Perfect for those evenings. When you crave something heartwarming yet sophisticated.
I remember the first time I made this dish. It was on a whim. Trying to use up what I had in my fridge. Before it was too late. The aroma of sizzling bacon Mixed with the earthiness of spinach. And the richness of Alfredo sauce. Filled my kitchen. Creating an ambiance of warmth. And anticipation. My husband. Usually reserved in his compliments. Couldn’t stop raving about the blend of flavors. And my child. Who’s often skeptical about new dishes. Asked for seconds. It was a hit. Becoming a cherished recipe. In our family’s culinary repertoire.
What makes this Chicken Bacon Spinach Penne Pasta truly special?
What sets this Chicken Bacon Spinach Penne Pasta apart? It’s the harmony of flavors and textures. The juicy, Italian-seasoned chicken. Paired with the smokiness of bacon. And the freshness of spinach. Creates a symphony in your mouth. The homemade Alfredo sauce. Rich with Parmesan. And a hint of red pepper flakes. Elevates it from a simple pasta dish. To an indulgent experience. Plus, it’s versatile enough for a cozy family dinner. Or impressing guests at a casual get-together.
What You Need To Make This Chicken Bacon Spinach Penne Pasta Recipe?
Vegetable Oil: Just a couple of tablespoons. To make sure our chicken cooks without sticking. It’s the behind-the-scenes hero. That ensures everything goes smoothly.
Chicken Breast: One big, juicy breast. To be the star of the show. We’ll season it up. And cook it till it’s perfectly golden. It’s what makes this dish hearty. And satisfying.
Italian Seasoning: This is our shortcut to Italy. A little sprinkle of this mix of thyme, oregano, and basil. And it’s like we’re right there. In the Italian countryside.
Salt and Pepper: The classic duo. That brings out the best in all the other flavors. They’re simple. But they make everything taste better.
Bacon Strips: Crispy, smoky bacon. Adds that irresistible crunch. And depth of flavor. It’s what makes this pasta extra special.
Penne Pasta: The perfect choice. For holding onto all that delicious Alfredo sauce. It’s like the trusty friend. That never lets you down.
For the Alfredo Sauce:
Garlic: Just a bit of minced garlic. To start things off with a pop of flavor.
Flour & Half-and-Half: These two work together to create a creamy. Dreamy sauce that’s absolutely divine.
Parmesan Cheese: Loads of it. Melted into the sauce for that rich, cheesy goodness.
Red Pepper Flakes: A pinch for a little kick. But it’s optional. If you like a bit of spice. Go for it!
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Cherry Tomatoes & Spinach: They add a fresh, colorful touch to the dish. It’s like a little bit of a garden in your pasta.
Steps To Make Chicken Bacon Spinach Penne Pasta:
Step 1: Let’s start with the Parmesan. Shred it. And let it come to room temperature. Making it easier to melt into that smooth Alfredo sauce. Heat your skillet. And add that vegetable oil. It’s about to get flavorful in here.
Step 2: Butterfly your chicken breast. This is your canvas for those robust Italian seasonings. Give it a good coat. We’re building layers of flavor. Sear it in your skillet to golden perfection. Remember, patience is key for that sear. Then, let it rest. Soaking in its own juices and flavors.
Step 3: Now, for the bacon. The golden rule is low and slow. Once it’s crisped to perfection. Set it aside. But leave that flavorful grease behind. That’s gold! It’s time for garlic’s grand entrance. Followed by a sprinkle of flour for a roux. That promises a creamy Alfredo.
Step 4: Heat your half-and-half (a quick microwave trick saves the day) before whisking it into your roux. As it thickens. Add the Parmesan slowly. Ensuring it melds into a velvety sauce. Now, in go the tomatoes and spinach. A splash of color and nutrition. Gently fold in your penne. Turning this mixture into a pasta lover’s dream.
Step 5: Slice that rested chicken. Lay it atop your pasta masterpiece. And crumble that crispy bacon right over. Serve it up. And watch as every bite brings comfort. Flavor, and maybe a little bit of nostalgia.
Tip:
One pro tip. For making this Chicken Bacon Spinach Penne Pasta truly unforgettable. Is to reserve a bit of the pasta cooking water before you drain your penne. After mixing the pasta with the Alfredo sauce. If you find the sauce a bit too thick. Or if it seems like it’s not coating the pasta evenly. Add a splash of this starchy pasta water. It’s a chef’s secret for achieving a silky. Perfectly emulsified sauce. That clings to every piece of pasta beautifully. This little step. Can make a big difference. In the texture. And distribution of the sauce. Ensuring every bite is as delicious as the last.
Frequently Asked Questions:
Can I use pre-shredded Parmesan?
Though freshly shredded. Has a better melt and flavor. Pre-shredded is a great time-saver!
Is there a substitute for half-and-half?
You can mix milk and heavy cream (half of each). To mimic half-and-half. It’ll still be delicious!
Can I make it ahead of time?
Prepare it up until the final assembly. Then reheat gently. While adding a splash of milk. To keep it creamy.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chicken Bacon Spinach Penne Pasta
Ingredients
- 2 tbsp vegetable oil
- 1 boneless skinless chicken breast large
- 1 tsp Italian seasoning a combo of thyme, oregano, & basil
- Salt/Pepper to taste
- 4 bacon strips
- 3/4 pound penne pasta
Alfredo:
- 2 tsp garlic minced
- 2 tbsp all-purpose flour
- 2 c half and half
- 1 + 1/3 c Parmesan cheese shredded
- 1 tsp red pepper flakes optional
- 1 c cherry tomatoes halved
- 2 c spinach uncooked
Instructions
- Prep the Parmesan: Shred your Parmesan cheese. And let it sit out. To reach room temperature.
Cook the Chicken:
- Heat the vegetable oil in a large skillet. Over medium-high heat.
- Butterfly the chicken breast. To make it thinner. Season with Italian seasoning, salt, and pepper.
- Cook the chicken in the skillet. Until each side is golden brown and cooked through. About 3-5 minutes per side. Then, set it aside.
Crisp the Bacon:
- In the same skillet. Reduce the heat to medium-low. And cook the bacon until crisp.
- Remove the bacon. And drain on a paper towel. But keep about 2 tbsp of bacon grease in the skillet.
Make the Alfredo Sauce:
- Add minced garlic to the skillet. And cook for about a minute.
- Stir in the flour. And cook for another minute.
- Warm the half and half in the microwave for 30 seconds. Then gradually whisk it into the skillet. Increase the heat to medium-high. Until the sauce lightly bubbles. Then reduce to low.
- Slowly add the Parmesan cheese to the sauce. Stirring until smooth.
- Mix in the red pepper flakes (if using). Cherry tomatoes, and spinach. Cook until the tomatoes are slightly softened. And the spinach wilts.
Combine Pasta and Sauce:
- Cook the penne pasta according to the package instructions. Drain.
- Fold the cooked pasta into the sauce in the skillet. Ensuring it’s well coated.
Finish and Serve:
- Slice the cooked chicken into strips. And arrange them on top of the pasta in the skillet.
- Crumble the cooked bacon over everything.
- Serve warm and enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
