This chicken bacon spinach pasta recipe is fast, easy, and delicious. Crispy bacon and tender chicken take this weeknight recipe to the next level!
Since this pasta already contains bacon, I decided not to go too decadent on the sauce. Yeah, it has some cream, but less compared to many other creamy recipes.
And the spinach may not balance the calories out, but it does add a nice pop of freshness that’s often lacking in creamy pasta dishes. 😉
Ah pasta. The perfect comfort food year-round. I’ve got so used to making soups for the blog this past few months that I’m kinda lost on what to make these days! I’m thinking more pasta. 😛
Mind you, I won’t be missing the cold weather. Soups are good year-round IMO. But I know I need to branch out.
How to make creamy chicken bacon spinach pasta
This pasta with bacon and spinach is pretty easy to make. You first cook the bacon, then take it out of the pan, and then cook the chicken partway. You then start the sauce, add everything back in, and a few minutes later you’ve got pasta perfection. I add the spinach in right at the end – just enough for it to wilt a bit.
Pro tip: You can save some of the bacon pieces to top it with like I did for the photos if you wish.
The longer pasta shapes (fettuccine, linguine, etc.) are having a moment for me, so that’s my preference, but realistically, anything you have in your pantry will do just fine.
If you’re into these flavors, you may also like my simple chicken spinach pasta, bacon cream cheese tortellini, this Tuscan chicken pasta, this creamy balsamic chicken bacon mushroom pasta, or my creamy chicken bacon gnocchi.
I hope you’ll like this easy chicken pasta recipe!
Questions? Don’t hesitate to ask me. 🙂
Chicken Bacon Spinach Pasta
This chicken bacon spinach pasta recipe is fast, easy, and delicious. Crispy bacon and tender chicken take this weeknight recipe to the next level!
Ingredients
- 8 ounces uncooked pasta
- 4 strips bacon cut into small pieces
- 2 large chicken breasts cut into small bite-size pieces
- 1/4 teaspoon garlic powder
- Flour, for dredging
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 3/4 cup chicken broth
- 1/2 cup heavy/whipping cream
- 2 cups (packed) baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese to taste
Instructions
Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
Add the bacon to a skillet over medium-high heat. I cut it up using kitchen shears (much easier than using a knife!). Fry the bacon until it's nice and crispy.
Meanwhile, cut the chicken up. Sprinkle it with the garlic powder and coat it with flour.
Take the bacon out of the pan and set aside. Drain most of the fat. I like to leave about a tablespoon (maybe a little more) in the pan.
Reduce the heat to medium. Add the chicken to the pan and cook it until it's no longer pink on the outside. Take the chicken out of the pan.
Add the Dijon mustard, lemon juice, and chicken broth to the pan. Scrape up any brown bits from the bottom of the pan.
Add the chicken and bacon back into the pan, along with the cream. Let it cook for around 5 minutes or until the chicken is cooked. The sauce will reduce.
Stir in the spinach and let it cook for a minute or two until it's wilted. Season with salt & pepper. Drain the pasta and toss with the sauce. Serve with freshly grated parmesan.
Recipe Notes
- I used fettuccine. Any shape pasta will work.
- If you have some on-hand, sun-dried tomatoes would be a yummy addition to this dish.
Nancy says
This sounds delish. I would love to try this but don’t want to go out just for the cream during this time. Would full fat vitamin D work or 2%? I have both of those at home.
Natasha says
Hi! I’ll be honest… unless you’re comfortable with thickening sauces (like adding a bit of extra flour/cornstarch) or reducing it without overcooking the chicken, I wouldn’t recommend it. I totally understand not wanting to go out, but I also don’t want you wasting ingredients either.
Brandon Hobbs says
This is delicious. I left out the chicken and slightly increased the bacon. I also added some red pepper flakes along with some garlic when sautéing the mustard in the bacon fat. Added the noodles to the sauce to cook and added grated parmesan along the way. Topped with toasted panko breadcrumbs with thyme and lemon zest. And, of course, more cheese.
Natasha says
Love your twist on this recipe, Brandon!!
Rena says
Love this recipe! Made without chicken and more mushrooms! Yummy!
Natasha says
Great!! ♥️
Justin says
I’ve made this like three times! Lol
Natasha says
Haha that’s what I like to hear!
Gillian says
Made this tonight for dinner – everyone loved it ! Thank you from happy house in the UK 👍
Natasha says
You’re very welcome, Gillian!! 🙂
Joy says
Would this freeze well?
Natasha says
Hi! Hmmm I don’t think so. Pasta tends to get kinda mushy when you freeze it, and the cream sauce may separate (even if you froze them separately) and the spinach will be very wilted.
Debs Thompson says
This looks insanely good! I’m all about the pasta lately and will be loving any pasta posts you do!
Natasha says
Thanks so much, Debs!
Barbara Wilson says
I am going to try this tonight. Tried the creamy lemon and fresh tomato salmon pasta, mid week it was delicious, even though I substituted fresh salmon for smoked salmon,it was just what I had in.
Natasha says
Hope you like it, Barbara! So glad you liked the other one. 🙂
Romney says
I made this tonight using rotisserie chicken, and everyone loved it! Thank you for your blog! I always need new ideas and inspiration when it comes to dinner!
Natasha says
That’s awesome! Thanks for letting me know! 🙂 So happy you like the blog.