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This easy chicken bacon spinach pasta is weeknight dinner perfection! It'll be a new family favorite. 

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!
Course Main Course
Cuisine American
Keyword chicken bacon spinach pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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.