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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
- 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
- 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.
- 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.
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