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    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

    By Julia | Updated: Mar 27, 2024 | Published: Feb 09, 2018 | 870 Comments

    2.9M shares
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    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.

    chicken bacon pasta with spinach tomatoes on a white plate

     

    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.

    chicken bacon pasta with tomatoes, spinach in a stainless steel pan

    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).

    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce in a white bowl

    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.

    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce on a white plate

    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.

    cooked chicken in a stainless steel pan

    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.

    vegetables (tomatoes, spinach), bacon, and chicken in a stainless steel pan

    cream and cheese added to the vegetables, bacon, and chicken in stainless steel pan

    creamy tomato sauce with spices, bacon, chicken, and Parmesan cheese in stainless steel pan

    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.

    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce in a stainless steel pan

    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.

    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce in a stainless steel pan

    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 Pasta with Bacon, spinach, tomatoes
    4.73 from 917 votes

    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

    Chicken pasta recipes can get boring.  Not this Italian-inspired recipe!  You'll fall in love with the flavors in this Chicken Pasta with Bacon, Spinach, and Tomatoes in Garlic Cream Sauce.  Easy weeknight dinner that the whole family will love!  Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine American, Italian, Mediterranean
    Servings 4 servings
    Calories per serving 1149 kcal
    Author: Julia

    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
    US Customary - Metric
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    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

    You can use either heavy cream or half-and-half.

    Nutrition

    Nutrition Information
    Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce
    Amount per Serving
    Calories
    1149
    % Daily Value*
    Fat
     
    77
    g
    118
    %
    Saturated Fat
     
    35
    g
    219
    %
    Trans Fat
     
    0.2
    g
    Polyunsaturated Fat
     
    9
    g
    Monounsaturated Fat
     
    28
    g
    Cholesterol
     
    225
    mg
    75
    %
    Sodium
     
    755
    mg
    33
    %
    Potassium
     
    1071
    mg
    31
    %
    Carbohydrates
     
    65
    g
    22
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    9
    g
    10
    %
    Protein
     
    48
    g
    96
    %
    Vitamin A
     
    5361
    IU
    107
    %
    Vitamin C
     
    31
    mg
    38
    %
    Calcium
     
    438
    mg
    44
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword bacon pasta, chicken pasta, creamy pasta
    « Prosciutto Pasta with Peas and Parmesan Cheese
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    2.9M shares
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sarah

      April 29, 2023 at 10:48 pm

      Hello,
      Thank you for sharing your recipe! My dish turned out delicious!
      I didn’t have regular tomatoes but had dried tomatoes which made a tasty substitute. I love the seasoning you picked for the chicken. I baked it in the air fryer after seasoning and it was nice and juicy.
      I’m not one of those that cares too much about fat so I used extra heavy cream, cheese and added some buttermilk. The sauce kept evaporating, would adding flour lessen the evaporation or not make much difference do you think?
      I loved this dish and would make it again!
      Much appreciation!

      Reply
      • Julia

        June 07, 2023 at 9:21 pm

        Sarah, thank you for your rave review! 🙂 I don't think adding flour would lessen the evaporation. Maybe use less cheese next time.
        I love that you used sun-dried tomatoes - delish!

        Reply
    2. megan

      April 17, 2023 at 12:43 pm

      My teenage daughters loved this recipe and said that it tasted just like a restaurant. I used a combo of 1/2 and 1/2 with 2% milk to reduce the fat content. It was still rich and delicious.

      Reply
      • Julia

        June 07, 2023 at 10:10 pm

        Megan, I am so flattered with your review. And thank you for sharing that half-and-half combined with low-fat milk worked just fine!

        Reply
    3. Mark

      April 03, 2023 at 10:26 pm

      The flavours are good here, but this was a very fattening treat for me, and I used about a quarter of the parmesan called for and a lighter cream. It was still super heavy. Also, don't understand why you would wait till the sauce is done to start the pasta? I had the pasta ready to go into the sauce as soon as it was ready. Again, nice flavours though. I used cherry tomatoes cut in half and cooked them down a good ten minutes.

      Reply
      • Julia

        June 07, 2023 at 11:10 pm

        Mark, thank you for this feedback! Yes, cooking pasta in advance of making the sauce is probably more efficient - I should update the recipe. Love that you used cherry tomatoes!

        Reply
    4. Ruthie

      April 02, 2023 at 6:15 pm

      I have a family of picky eaters and they loved this dish!! They even went back for seconds!!

      Reply
      • Julia

        June 07, 2023 at 11:20 pm

        I am so glad this recipe was a success! ❤️

        Reply
    5. Odete

      March 01, 2023 at 3:00 pm

      Looks delicious!! If not using fresh tomatoes, what size can of diced tomatoes should I use?

      Reply
      • Julia

        March 18, 2023 at 7:07 pm

        Odete, I would use a small can - about 14 oz. Enjoy!

        Reply
    6. Narelle

      February 10, 2023 at 1:07 am

      Can you bake this dish please
      Narelle

      Reply
      • Julia

        February 13, 2023 at 6:29 pm

        Narelle, yes, you can (I should really post the baked version of this recipe).

        ➡️ Preheat oven to 375 F.
        ➡️ Cook the chicken, cook the pasta and drain. Combine cooked chicken, cooked and drained pasta, cooked bacon, and veggies in a baking dish. Add spices (per recipe). Pour the cream. Top with shredded cheese.
        ➡️ Bake at 375 F in the preheated oven, uncovered, for 15 minutes.
        ➡️ Then, broil for 3-4 minutes, until nicely browned on top. Make sure not to burn the top of the pasta bake.

        Reply
    7. Patricia

      February 09, 2023 at 3:50 pm

      Can you vary the recipe so there isn't a day's worth of cholesterol and sat fat in a serving? Any way to make it more healthy??????
      It looks fantastic but my jaw dropped when I saw the nutrition.

      Reply
      • Julia

        February 13, 2023 at 6:40 pm

        To reduce fat, I would use regular milk instead of cream and skip the cheese. In this case, make a roux with a small amount of olive oil and flour, and then gradually whisk in the milk while everything simmers (in the same way as you would make a Bechamel sauce). I would add more paprika, more garlic, and maybe a splash of freshly squeezed lemon juice (since there will be a flavor loss from omitting cheese).

        Reply
    8. Betsy

      February 09, 2023 at 12:24 pm

      When I cook with Parmesan it has been impossible to stir once cold. Any tips?

      Reply
      • Julia

        February 13, 2023 at 6:43 pm

        Betsy, do you mean that it's hard to reheat this after refrigerating? I think this dish would reheat better in an ovenproof dish in the preheated oven at 350 F - for about 10 or 15 minutes.

        Reply
    9. Cordelia

      February 04, 2023 at 12:07 am

      Are you using fresh tomatoes or can tomatoes?

      Reply
      • Julia

        February 13, 2023 at 7:21 pm

        Cordelia, I used fresh tomatoes. But you can use canned tomatoes, too. If using canned tomatoes, I would add everything from the can (including the juices) because that will just make more sauce without the necessity to add more cream.

        Reply
    10. Cecy

      February 03, 2023 at 5:26 pm

      Do you have to use bacon?

      Reply
      • Julia

        February 13, 2023 at 7:24 pm

        Cecy, you don't have to. Skip it and add "smoky" flavor by using smoked paprika to taste.

        Reply
    11. Toni

      January 31, 2023 at 8:52 am

      Will diffinitely make again so easy and so yummy !!

      Reply
      • Julia

        February 13, 2023 at 7:47 pm

        Toni, I am so glad you enjoyed this! 🙂

        Reply
    12. Karen B

      January 26, 2023 at 1:41 pm

      Looks fantastic! Can’t wait to make it. Thanks for sharing. 5 stars just from the photo presentation

      Reply
      • Julia

        January 30, 2023 at 3:31 pm

        Karen, I love your comment - it made me smile! 🙂 Thank you for the 5-star review! 🙂

        Reply
    13. Cjs

      January 17, 2023 at 4:56 pm

      Not generally fond of cream sauces, but this was really good. My family liked it, so it has been added to my "go to" recipe file.

      Reply
      • Julia

        January 22, 2023 at 3:29 pm

        So glad you've added this recipe to your rotation! 🙂 Thank you for the 5-star review! 🙂

        Reply
    14. Melissa Greene

      January 14, 2023 at 11:14 am

      Hi - I have not made the dish yet. Can you use canned cheery tomatoes and if so would you put in the everything from the can or drain the tomatoes first ? Thank-you, Melisss

      Reply
      • Julia

        January 22, 2023 at 4:14 pm

        Melissa, yes, you can use canned tomatoes. I would add everything from the can (including the juices) because that will just make more sauce without the necessity to add more cream.

        Reply
    15. Melissa

      January 08, 2023 at 12:37 pm

      I have made this soooo many times and it's a success every time! the only thing i do to the original recipe is double everything but the tomatoes and spinach, and add a block of cream cheese (makes the sauce thicker). THIS... STUFF... IS... AWESOME!!!

      Reply
      • Julia

        January 22, 2023 at 5:21 pm

        Melissa, thank you for such a positive and enthusiastic comment - I love it! 🙂 I bet using cream cheese makes the sauce really creamy, too!

        Reply
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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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