Chicken Bacon Spinach Penne Pasta

Creamy Alfredo sauce, seasoned chicken breast, crispy bacon, fresh spinach, and penne pasta—pure comfort food, made easy.

this Recipe

So, picture this: It’s Thursday. I’m hangry. My kid just asked if ketchup counts as a vegetable. My email inbox is staging a rebellion. And I’ve got exactly one lonely chicken breast in the fridge. Oh—and a bag of spinach that’s looking a little too sad for its own good.

But then, inspiration struck (well, more like desperation). I grabbed the bacon—because, when in doubt, bacon it out—and threw together this Chicken Bacon Spinach Penne Pasta. Somehow, out of chaos came a pasta dish that felt like a warm hug and tasted like something you’d order at your favorite cozy Italian spot. Even the kid forgot about ketchup for a minute.

Why You’ll Love This Chicken Bacon Spinach Penne Pasta Recipe?

Let me guess—you want something delicious, cozy, and not ridiculously complicated to make? Say no more.

This dish checks all the boxes:

• It’s creamy, cheesy, and comforting without feeling heavy.

• Everything cooks in one pan (except the pasta, but we’ll live).

• It uses simple, everyday ingredients.

• It feels fancy enough for a date night but easy enough for a Tuesday.

Plus, bacon. I feel like that deserves its own sentence.

Ingredient Notes:

You probably already have most of this on hand. But here’s a quick breakdown of the magic:

• Chicken Breast: I used one large breast, butterflied. That means sliced in half horizontally so it cooks quicker and more evenly. Pro tip: Don’t skimp on seasoning. It makes a world of difference.

• Bacon: Crispy, salty goodness. Adds crunch, flavor, and just general happiness to the dish.

• Penne Pasta: Those tube shapes hold onto the sauce like a dream. You could use rotini or rigatoni, but penne just gets it.

• Spinach: For the green stuff that makes us feel better about the cheese and bacon.

• Alfredo Sauce Base: Half & half, flour, garlic, and fresh Parmesan. Creamy but not heavy. Like a big sweater that isn’t itchy.

• Cherry Tomatoes (optional): A little pop of color and brightness. Totally worth it.

How To Make Chicken Bacon Spinach Penne Pasta?

Step 1. Cook the Pasta:
Boil the penne in salted water until just al dente. You know, with a bit of bite. Drain and set aside.

Step 2. Sear That Chicken:
Heat oil in a big skillet. Season your chicken with Italian herbs, salt, and pepper. Cook 3–5 minutes per side until golden and cooked through. Remove and rest it while you work on the next step (it’s been through a lot).

Step 3. Bacon Time:
Lower the heat a bit and cook your bacon in the same skillet. Keep about 2 tablespoons of that glorious bacon fat for flavor. Drain the rest and try not to eat all the bacon pieces before the pasta’s ready.

Step 4. Make the Sauce:
Add garlic to the skillet and cook until fragrant—about 30 seconds. Stir in flour and cook for another minute. Slowly whisk in warm half & half, let it bubble, then lower the heat. Stir in shredded Parmesan until smooth and melty.

Step 5. Add the Good Stuff:
Toss in the cherry tomatoes and spinach. Let the tomatoes soften and the spinach wilt. Season with salt, pepper, and red pepper flakes if you’re feeling bold.

Step 6. Combine Everything:
Add the drained pasta to the skillet and toss gently so every piece is smothered in sauce.

Step 7. Top It Off:
Slice the cooked chicken and lay it over the pasta. Sprinkle on the bacon. Step back and admire your creation. You did that.

Storage Options:

• Fridge: Store in an airtight container for up to 3 days. Add a splash of milk or cream when reheating to revive the sauce.

• Freezer: Not ideal. Creamy sauces don’t always thaw well, and spinach can get weird. Just saying.

Variations and Substitutions:

• No chicken? Rotisserie chicken works. So does leftover turkey.

• No spinach? Try kale, arugula, or even peas if that’s what you’ve got.

• Gluten-free? Use GF penne and a gluten-free flour blend in the sauce.

• Vegetarian? Skip the chicken and bacon. Bulk it up with mushrooms or roasted veggies.

What to Serve with Chicken Bacon Spinach Penne Pasta?

• Garlic Bread: Because carbs deserve carbs.

• Green Salad: For balance (or for show).

• A Glass of Wine: I mean… treat yourself. White or light red both work.

• Company: This dish loves a dinner party.

Frequently Asked Questions:

Can I use jarred Alfredo sauce?
You can, but making it from scratch is honestly just as easy—and way better.

How do I make it spicier?
Add more red pepper flakes or a splash of hot sauce to the sauce. Totally customizable.

What if I don’t have Parmesan?
Use Pecorino Romano or even a mix of shredded Italian cheese. Just don’t skip the cheese altogether. That would be a crime.

Chicken Bacon Spinach Penne Pasta is comfort food that doesn’t require a culinary degree. It’s warm, cheesy, a little indulgent, and just plain good for the soul. Whether you’re feeding your family or just need a win after a long day, this dish has your back.

Try it. Tweak it. Make it yours. And if you love it as much as I do? I’d be thrilled to hear about it.

Now go—make some pasta magic. And don’t forget the garlic bread.

Keep the Flavor Coming – Try These:

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Chicken Bacon Spinach Penne Pasta

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Imagine sitting down to a plate of Chicken Bacon Spinach Penne Pasta. Where every forkful. Promises a taste of home-cooked comfort. Blended with the finesse of Italian cuisine. This dish is a heartwarming symphony. Of tender, herb-seasoned chicken. Crispy bacon, and fresh spinach. All nestled within al dente penne. Coated in a creamy, rich Alfredo sauce. It’s not just a meal. It's a moment of joy. A gathering of flavors. That feels like a warm hug on a plate. Whether you're celebrating a special day. Or simply need to wrap up a long week. With something special. This recipe brings the love. And warmth of family dining right at your table. Inviting smiles. Conversations. And contented sighs with every bite.

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4 Servings

Ingredients

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• 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

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Instructions

 

1. Prep the Parmesan: Shred your Parmesan cheese. And let it sit out. To reach room temperature.

Cook the Chicken:

1. Heat the vegetable oil in a large skillet. Over medium-high heat.
2. Butterfly the chicken breast. To make it thinner. Season with Italian seasoning, salt, and pepper.
3. 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:

1. In the same skillet. Reduce the heat to medium-low. And cook the bacon until crisp.
2. Remove the bacon. And drain on a paper towel. But keep about 2 tbsp of bacon grease in the skillet.

Make the Alfredo Sauce:

1. Add minced garlic to the skillet. And cook for about a minute.
2. Stir in the flour. And cook for another minute.
3. 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.
4. Slowly add the Parmesan cheese to the sauce. Stirring until smooth.
5. 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:

1. Cook the penne pasta according to the package instructions. Drain.
2. Fold the cooked pasta into the sauce in the skillet. Ensuring it’s well coated.

Finish and Serve:

1. Slice the cooked chicken into strips. And arrange them on top of the pasta in the skillet.
2. Crumble the cooked bacon over everything.
3. Serve warm and enjoy!

Notes

To transform this Chicken Bacon Spinach Penne Pasta recipe. Into a gluten-free feast. Simply choose a gluten-free penne pasta. Options abound. From rice to quinoa. And lentil varieties. Each adds a unique twist to your dish. Additionally, replace the all-purpose flour in the Alfredo sauce. With a gluten-free alternative. Like chickpea flour, rice flour. Or a pre-mixed gluten-free flour blend. Ensuring the sauce remains thick. And creamy. Without the gluten. This adaptation. Not only makes the dish accessible. To those with dietary restrictions. But also invites an exploration of the rich variety of gluten-free ingredients. Adding an extra layer of creativity. And inclusivity to your culinary adventures.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

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!

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