This post may contain affiliate links. Please read our disclosure policy.

This chicken bacon spinach pasta recipe is fast, easy, and makes an elevated weeknight meal. Crispy bacon and tender chicken take this creamy pasta to the next level!

Try my Creamy Bacon Chicken or Tomato Spinach White Wine Chicken next.

a bowl of chicken bacon spinach pasta

Why you’ll love it

Bacon, spinach, and chicken are a combo that just really works. One lovely reader commented that this chicken pasta is “out of this world good“! The chicken is so tender, and the savory flavors combine in the creamy sauce to make something special.

Here at S&L we adore pasta dishes that seem fancy but are made with simple, everyday ingredients, and this chicken and bacon pasta is no exception! It’s also on the table in just over half an hour. Top with a dusting of fresh parmesan, and dinner is so good.

What you’ll need

  • Pasta – I like a longer variety like fettuccine or linguine, but use anything
  • Bacon – it makes everything better! Cooking the chicken in bacon fat also adds awesome flavor.
  • Chicken – we’re using chicken breasts cut into bite-sized pieces
  • Garlic powder – to infuse savory flavor right into the chicken
  • Flour – keeps the chicken tender and helps to thicken the sauce
  • Dijon mustard – one of my favorite ways to enhance flavor
  • Lemon juice – to balance everything and add a touch of acidity
  • Chicken broth – the base of the sauce
  • Heavy cream – to add silkiness and more flavor
  • Spinach – a pop of freshness
ingredients for chicken bacon spinach pasta in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make chicken spinach bacon pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

frying bacon in a skillet then pan frying chicken pieces

Boil the pasta. Meanwhile, fry the bacon in a skillet until crispy. Transfer to a paper towel lined plate, leaving behind a little bit of the fat in the pan. Coat the chicken in the garlic powder and flour. Cook until golden but not fully cooked through.

making sauce in a skillet and adding bacon, cream, and chicken

Transfer the chicken to a plate. Add the mustard, lemon, and broth to the skillet, scraping up the browned bits from the pan. Return the chicken and bacon, and pour in the cream. Cook the chicken through, and let the sauce thicken.

adding fresh spinach to a skillet with creamy chicken pasta sauce and tossing with fettuccine

Stir in the spinach until it has wilted. Season generously with salt & pepper, and toss with the drained pasta. Serve with freshly grated parmesan on top if desired.

Substitutions and variations

  • I don’t recommend substituting the cream for something lower fat. The sauce won’t thicken up properly, and it won’t taste as good.
  • For a fancy touch, swap half the chicken broth with a dry white wine like pinot grigio.
  • If you have some on-hand, sun-dried tomatoes would be a yummy addition to this dish.

What to serve with this pasta

Leftovers and storage

  • Store leftovers in the fridge for 3-4 days. If you plan on having a lot left over, I suggest keeping the sauce separate and boiling up fresh pasta when you’re ready.
  • Reheat slowly over a low heat until warmed through.
  • I don’t recommend freezing this one.
closeup of a skillet with creamy chicken bacon spinach fettuccine and parmesan

If you made this chicken pasta with spinach and bacon, please leave a star rating and review below! I’d love to hear from you. Tag me on Instagram with your S&L creations.

a bowl of chicken bacon spinach pasta
4.88 from 8 votes

Chicken Bacon Spinach Pasta

This chicken bacon spinach pasta recipe is fast, easy, and makes an elevated weeknight meal. Crispy bacon and tender chicken take this creamy pasta to the next level!
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4


  • 8 ounces uncooked pasta
  • 4 strips bacon cut into small pieces
  • 2 medium chicken breasts cut into 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


  • Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions.
  • Meanwhile, add the bacon to a skillet and fry it over medium-high heat until it's nice and crispy.
  • When the bacon is almost done, sprinkle the chicken pieces with the garlic powder and coat them in flour.
  • Take the bacon out of the skillet and transfer it to a paper towel lined plate. Leave about 1-2 tablespoons of the bacon fat in the pan.
  • Reduce the heat to medium. Add the chicken to the pan and cook it for a few minutes until it's no longer pink on the outside (don't fully cook through). Transfer the chicken to a plate (the same plate as the bacon is fine).
  • Add the Dijon mustard, lemon juice, and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan, and ensure the Dijon mustard has dissolved.
  • Add the chicken, bacon, and cream to the skillet. Let it cook for around 5 minutes or until the chicken is cooked through. The sauce will thicken a bit.
  • Stir in the spinach and let it cook for a minute or two until it's wilted. Season with salt & pepper as needed. Drain the pasta and toss with the sauce. Serve with freshly grated parmesan. 


  • I used fettuccine. Any shape pasta will work. 


Calories: 553kcal, Carbohydrates: 47g, Protein: 36g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.04g, Cholesterol: 121mg, Sodium: 471mg, Potassium: 716mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1887IU, Vitamin C: 6mg, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on April 3, 2019. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

The Salt & Lavender cookbook is here! Order Now

4.88 from 8 votes

Leave a comment

Please leave a recipe rating!

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kelly says:

    5 stars
    Easy and delicious. Everyone ate it up!

    1. Natasha says:

      Wonderful! Thanks, Kelly!

  2. Jody Anderson says:

    5 stars
    This was soooo good! I will be making it again! ⭐️⭐️⭐️⭐️⭐️

    1. Natasha says:

      Thank you, Jody!

  3. Abbie says:

    I am in the UK and am using a double cream, will this need to be whisked first and made thick before I start? It’s quite runny at the moment

    1. Natasha says:

      Hi Abbie! I never whisk cream unless I’m making whipped cream, so I’d just add it as-is. The cream I use is 33-36% fat and yes, it’s fairly liquidy, but it will thicken up a bit as it cooks.

  4. Debbie says:

    5 stars
    This was out of this world good. Only addition was red pepper flakes and a couple anchovy filets.

    1. Natasha says:

      Aww thank you!

  5. Stacy says:

    I made this for dinner tonight and it was soooo good! Easy and fast dinner for a busy weeknight. Did the recipe exactly as written but used gnocchi. Would definitely make again!

    1. Natasha says:

      Wonderful!! So happy you liked it!!