Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce - an Italian-inspired dish with lots of vegetables! Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade Alfredo sauce made with Parmesan cheese.
Craving an easy-to-make comfort food that a whole family will love? Then, make this chicken and bacon pasta! Cream sauce absorbs the wonderful flavors from the ingredients in the recipe, and with every single bite, you get all the goodness and all the flavors! This is one of the best chicken pasta recipes you'll ever try!
Cooking Tips:
- Use thinly-sliced skinless, boneless chicken breasts or chicken tenderloin meat. Either cut of meat will work.
- Use shredded Parmesan cheese. Do not use grated Parmesan cheese, use the shredded kind. What I usually do is buy a block of Parmesan cheese and shred it myself. Freshly shredding the cheese results in the best sauce texture. You can, however, use store-bought pre-shredded Parmesan cheese. Just do not use the grated kind.
- You can use cooked spinach, frozen spinach, or fresh spinach. All will work.
- Make this chicken pasta gluten-free. All you need to do is use gluten-free brown-rice penne pasta instead of regular penne. You can also use gluten-free quinoa pasta or lentil pasta.
What is half-and-half?
- You can use either heavy cream or half-and-half in this recipe.
- Half-and-half is the US milk product that combines ½ whole milk + ½ heavy cream or whipping cream to form a lighter cream (unlike heavy cream).
- Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
- If you live in the UK, half and half would be the equivalent of single cream. Alternatively, you can mix half double cream and half regular milk (if you live in the UK).
How to cook pasta al dente
- To cook pasta al dente (which literally means "to the tooth" or firm to bite), cook pasta about 2 minutes less than indicated on the package instructions.
Do you rinse pasta?
- If using gluten-free pasta, rinse it with cold water after cooking to prevent it from getting mushy.
- If using regular, wheat pasta, do not rinse it with cold water. Rinsing pasta with cold water removes the starch which helps absorb the sauce.
How to store and reheat leftover chicken pasta:
- You can store this chicken pasta refrigerated in an air-tight container for up to 4 days.
- Reheat the pasta gently on the stovetop on medium-low heat, without simmering.
- Or microwave for 1 minute, checking for doneness every 30 seconds. Make sure the sauce does not overheat and separate.
- Keep in mind that reheating the cream sauce on high heat will cause the cream to separate.
- I do not recommend freezing this dish. If you freeze it, the creamy sauce might not have the same texture when you reheat it. It might separate.
Let's be honest. Chicken pasta recipes can get boring and repetitive. Not in this recipe! Here, you sear the chicken (with spices), then mix it with vegetables, bacon, and coat it in garlic cream sauce. So good! This chicken and bacon pasta recipe is so easy to make and uses such basic ingredients, that you can easily make it on a regular busy weeknight!
Deliciously creamy homemade alfredo sauce perfectly combines all the flavors in this chicken and bacon pasta: garlic, spinach, tomatoes, and lots of spices! So tasty, you might want to double the recipe!
How to make chicken pasta
1) In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add skinless, boneless chicken breasts (or tenderloins) and cook on one side on medium-high heat for about 4 minutes.
2) While the chicken cooks sprinkle the uncooked sides of the chicken with paprika and Italian seasoning.
3) Flip the chicken over, and cook on the other side for 3 minutes on medium-high heat. Reduce heat to low-medium, flip the chicken over again and cook, covered, for several more minutes until no longer pink in the center. Remove the chicken from the pan and keep the chicken warm.
4) To the same pan (but without chicken), add heavy cream and bring to boil. Add shredded Parmesan cheese. Reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
5) To the same pan with the creamy sauce, add chopped tomatoes, spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add ⅓ of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
6) In the meantime, bring a large pan of water to boil. Cook pasta according to package instructions. Drain.
7) Add cooked pasta to the skillet with the sauce.
8) When ready to serve, top the pasta with the remaining half of bacon (already cooked and drained of fat) and the remaining ⅔ of the cooked chicken (sliced into thin strips).
9) Sprinkle the pasta with finely shredded Parmesan cheese.
What to serve with the chicken pasta:
A salad, of course! I would serve a very simple and basic salad (that you don't even need a recipe for) with greens, such as simple spinach salad with parmesan and pine nuts or arugula salad with balsamic dressing.
If you want a more sophisticated salad, I would serve this chicken pasta with a delicious cranberry spinach salad with cashews and goat cheese. I also highly recommend this amazing arugula salad with apples, cranberries, and pecans or tomato cucumber avocado salad with basil pesto.
Other Chicken Pasta Recipes:
I love making chicken pasta recipes with a variety of ingredients, such as vegetables, bacon, or cream-based sauces. Here are a few of my favorites:
- Sun-Dried Tomato Pasta with Chicken and Mozzarella
- Creamy Chicken Pesto Pasta with Roasted Tomatoes
- Chicken Zucchini Spaghetti with Tomatoes and Parmesan Cheese
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
Ingredients
- 2 tablespoons olive oil
- 1 lb chicken (skinless, boneless chicken breasts or tenderloins)
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
- salt to taste
- 1.5 cups heavy cream
- ½ cup Parmesan cheese shredded
- 5 tomatoes (medium, chopped in large cubes)
- 3 cups fresh spinach or 1 cup cooked spinach
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes crushed
- 6 bacon strips cooked, drained off fat, and chopped
- 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
- ½ cup Parmesan cheese shredded, for serving
Instructions
- Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
- To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
- To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add ⅓ of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
- In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
- Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining ⅔ of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
- When serving, top the pasta with ½ cup of shredded Parmesan cheese.
Video
Notes
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tegenet Ridgeway
This was absolutely delicious! This recipe is perfect! Thank you!
Julia
You are very welcome!
Debbie
I wanted to cut down on some of the calories so I replaced a cup of the half and half with chicken broth and then put in 1/4 cup of heavy cream. When I added the parmesan cheese, it didn’t blend in and just clumped up. Any idea how I can fix that? Otherwise, loved the recipe Will definitely make again.
Julia
When you make the creamy sauce with just cream and cheese, it's important to use the cream with a certain amount of fat content. When you replaced half-and-half with chicken broth - that obviously lowers the amount of fat content (even if you added 1/4 cup of heavy cream). I would suggest using either 1 cup of half-and-half or 1/2 cup of milk + 1/2 cup of heavy cream.
Also, please consider these points:
1) Make sure to bring the sauce to the boiling point and reduce it to simmer (low boil) before adding cheese. It’s important that the pan and the sauce are hot before you add the cheese. The half-and-half should be simmering.
3) Gradually add the shredded cheese, while the sauce simmers (should be boiling on low) and keep stirring at all times.
Alison M Smith
I have found that I need to warm the half and half and the parmesan cheese in a separate saucepan. No matter how hot the cream, mine almost always clumps so I cook it separately and then run the hot mixture through a blender. That really makes the sauce smooth and creamy.
Stacy
Planning on making this recipe this week, I prefer a twirling pasta, would linguine work, and should I increase the sauce?
Julia
Linguine would work great! You don't need to increase the amount of sauce.
P
Thanks for the recipe!
Roberta
This is totally awesome. I’ve made twice. Then lost recipe tried others that I thought was it. Not even close. Soooooo GLAD I found.
Julia
So glad you found my recipe! 🙂 Your comment made my day!
Pam
This was absolutely delicious. Even my husband whose not a pasta lover was very impressed with it. Thank you very much, I’ll be making it again.
Julia
You are very welcome! Thank you for taking the time to share such a kind comment! 🙂
Priscilla Roman
This was an easy and delicious meal! Thank you for this great recipe 🙂
Julia
You are very welcome! I am glad you enjoyed this dish! 🙂
Dawn Conklin
Delicious 🙂 It combines a few of my favorite things - bacon, garlic and chicken. What can go wrong with that combo, right? It is funny how things are called different names in other countries. I never realized that half and half is called something else too. But then again, crochet is different in the UK and Europe too then it is in the US.
Julia
Enjoy the recipe! 🙂
SUSANNE
can you use canned diced tomatoes?
Julia
Yes, you can!
joyce
The best chicken pasta! What I'm always looking for on the menu when I go out. Makes up quick too!
thanks!!!
Julia
I am so glad you liked this recipe! Thank you for your comment!
anne
Julia, do you think this will work with a marinara sauce? Dealing with lactos intolerance.
Julia
You can also try to use coconut milk instead of half-and-half.
Kelly Feraro
I'm eating this as I write this. This is extraordinary! Rather than cook the spinach first I just threw in a couple of generous handfuls in with the tomatoes. I will make this again and agian.
Julia
Kelly, I am so happy to hear that you liked this recipe! Yes, adding fresh spinach as everything else is cooking is a great idea - it wilts so quickly, you don't really have to precook the spinach.
David
This was really delicious. I used thicker cream and added some chorizo sausage. I think this is a recipe you can experiment with and it will come out great. Thanks Julia.
Julia
Happy you liked it! I agree - you can do lots of variations here: use sausage or seafood, different kinds of veggies, etc.
Joyce
This is my new absolute favorite chicken pasta recipe! I just threw in a handful of uncooked baby spinach and it was wonderful! Thanks!
Julia
So happy to hear that! Yes, adding uncooked spinach works well, as it wilts really quickly!
Ana
My family love this recipe, Thank you!
Julia
You are very welcome! I am so happy to hear that!