Indulge in the ultimate comfort food with our Creamy Chicken Bacon Pesto Pasta. This delightful dish combines tender chicken, crispy bacon, and a rich, creamy pesto sauce with fettuccine, creating a meal that’s perfect for any occasion. Easy to prepare and incredibly satisfying, this pasta will quickly become a favorite in your household.
Every time I make this Creamy Chicken Bacon Pesto Pasta, it’s met with excitement from my family. The blend of creamy sauce, savory bacon, and fresh spinach makes it a hit, especially with my husband who always goes back for seconds. It’s become our go-to meal for special family dinners and gatherings with friends, bringing everyone together over a delicious, hearty plate of pasta.
Why This Creamy Chicken Bacon Pesto Pasta?
1. Irresistible Flavor Combination: The mix of crispy bacon, tender chicken, and creamy pesto sauce provides a rich and satisfying taste in every bite.
2. Nutrient-Packed: With spinach and chicken, this dish is not only delicious but also packed with protein and essential nutrients.
3. Quick and Easy: Ready in under 30 minutes, this pasta is perfect for busy weeknights when you want a delicious meal without spending hours in the kitchen.
4. Crowd-Pleaser: This dish is perfect for serving at dinner parties or family gatherings, sure to impress everyone at the table.
Ingredients
- 6 strips bacon, sliced (150g)
- 2 boneless, skinless chicken breasts, sliced (about 500g)
- 2 teaspoons salt (10g)
- 1 teaspoon pepper (5g)
- 1 teaspoon garlic powder (5g)
- 2 onions, sliced (300g)
- 4 cloves garlic, minced (12g)
- 140g (5 oz) spinach
- 1.2 liters (5 cups) milk
- 455g (1 lb) fettuccine
- 110g (½ cup) pesto
- 110g (1 cup) grated Parmesan cheese, plus more for serving
- Fresh parsley, chopped, for serving
Directions
- In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add the sliced chicken breasts, seasoning with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
- In the same pot, add the sliced onions and minced garlic. Cook until the onions are caramelized and softened. Add the spinach and cook until wilted.
- Pour in the milk and bring to a boil. Add the fettuccine to the boiling milk and cover. Cook the pasta over medium heat until the milk thickens and the fettuccine is cooked, about 7 minutes.
- Return the cooked chicken to the pot. Stir in the pesto and grated Parmesan cheese until well combined.
- Garnish with fresh parsley and additional Parmesan cheese before serving.
Notes
- Substitutions: For a lighter version, you can use low-fat milk or half-and-half instead of whole milk. You can also substitute turkey bacon for a leaner option.
- Pasta Alternatives: Feel free to use your favorite type of pasta if you don’t have fettuccine on hand.
- Add-Ins: For extra vegetables, consider adding cherry tomatoes or mushrooms along with the spinach.
- Nutritional Information: This dish is high in protein and fiber, making it a hearty and satisfying meal.
