Craving a comforting yet decadent meal? Look no further than this Creamy Chicken Pasta with Bacon! Tender chicken, crispy bacon, and flavorful tomatoes come together in a luscious creamy sauce that’s sure to satisfy your cravings. Whether you’re cooking for a cozy night in or entertaining guests, this dish is guaranteed to impress with its rich flavors and hearty goodness.
In our household, Creamy Chicken Pasta with Bacon is a dish that’s always met with excitement and anticipation. It all started when I stumbled upon this recipe during a lazy Sunday afternoon browsing food blogs. Intrigued by the combination of creamy sauce, savory chicken, and crispy bacon, I decided to give it a try. From the first bite, my family was hooked. The creamy texture of the sauce, the smoky flavor of the bacon, and the tender bites of chicken created a harmony of flavors that left us craving more. Since then, it’s become our go-to comfort food, a dish we turn to when we need a pick-me-up or want to impress dinner guests. With its simple preparation and unforgettable taste, Creamy Chicken Pasta with Bacon has earned its place as a beloved favorite in our home.
Why This Recipe Is a Must-Try:Why This Creamy Chicken Pasta with Bacon Recipe Stands Out:
- Rich and indulgent: With its creamy sauce made from heavy cream and Parmesan cheese, this dish is a true indulgence for the senses.
- Flavor explosion: From the smoky bacon to the zesty tomatoes and fragrant garlic, each bite is bursting with deliciousness.
- Quick and easy: With just a few simple ingredients and easy-to-follow instructions, this recipe comes together in no time, making it perfect for busy weeknights or lazy weekends.
- Versatile: Feel free to customize the recipe with your favorite pasta shape or additional veggies for a meal that suits your taste preferences.
Ingredients:
- 6 bacon strips
- 30 milliliters (2 tablespoons) olive oil
- 454 grams (1 pound) boneless, skinless chicken breasts
- Salt and pepper, to taste
- 5 milliliters (1 teaspoon) garlic powder
- 15 milliliters (1 tablespoon) butter
- 3 garlic cloves, minced
- 4 small tomatoes, diced
- 2 cups spinach
- 7.5 milliliters (1 ½ teaspoons) paprika
- 5 milliliters (1 teaspoon) Italian seasoning (more, if desired)
- 1.25 milliliters (¼ teaspoon) crushed red pepper flakes
- 2.5 milliliters (½ teaspoon) salt
- 360 milliliters (1.5 cups) heavy cream
- 100 grams (1 cup) shredded Parmesan cheese, plus more for garnish
- 283 grams (10 ounces) penne pasta
- 30 milliliters (2 tablespoons) parsley, chopped
Instructions:
- Cook bacon strips in a skillet until crispy. Transfer to a paper towel-lined plate and chop into 1-inch pieces.
- Drain excess bacon fat from the skillet and wipe clean with a paper towel.
- Pat dry chicken breasts with paper towels and season with salt, pepper, and garlic powder.
- Heat olive oil in the skillet over medium-high heat. Cook chicken breasts for about 8 minutes, flipping halfway through, until browned and cooked through. Remove from skillet and slice.
- Add butter to the skillet and melt. Add minced garlic and cook for 1-2 minutes until fragrant.
- Add diced tomatoes to the skillet and cook for 3 minutes until they release their juices. Add spinach and cook until wilted.
- Reduce heat and season with paprika, Italian seasoning, crushed red pepper flakes, and salt. Mix well.
- Pour in heavy cream and let it simmer slightly. Slowly add Parmesan cheese, stirring until smooth.
- Meanwhile, cook pasta according to package instructions. Drain, but do not rinse.
- Add sliced chicken, chopped bacon, and cooked pasta to the skillet. Stir in chopped parsley until fully coated in sauce. Season with more salt if needed.
- Serve hot, garnished with additional shredded Parmesan cheese and red pepper flakes if desired.
Notes:
- Feel free to customize the recipe with your favorite veggies such as mushrooms or bell peppers.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
