Creamy Chicken and Bacon Pasta with Spinach, Tomatoes, and Lemon
This Italian-inspired dish combines tender, seasoned chicken and crispy bacon with al dente penne pasta in a velvety garlic-parmesan cream sauce. Fresh spinach, sweet cherry tomatoes, and a bright lemon finish create a perfectly balanced, irresistible meal.
Equipment
- Large Skillet
- Large pot for pasta
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Cheese grater
- Wooden spoon or spatula
- Colander
- Microplane or zester
Ingredients
Meat
- 1 lb Boneless, skinless chicken breasts cut into 1-inch cubes [454 g]
- 6 strips Thick-cut bacon
Produce
- 1 pint Cherry tomatoes halved [300 g]
- 5 cups Fresh baby spinach [150 g]
- 4 cloves Garlic minced
- 1 small Shallot finely diced
- 1 Lemon zested and juiced
- 1/4 cup Fresh basil leaves torn [15 g]
Dairy
- 1 cup Heavy cream [240 ml]
- 1 1/4 cups Parmesan cheese freshly grated, divided [125 g]
Pasta & Grains
- 12 oz Penne pasta [340 g]
Baking & Spices
- 1 tsp Dried oregano [5 g]
- 1/2 tsp Dried thyme [2.5 g]
- 1/2 tsp Smoked paprika [2.5 g]
- 1/4 tsp Crushed red pepper flakes [1 g]
- Salt and freshly ground black pepper to taste
Oils & Vinegars
- 2 tbsp Olive oil [30 ml]
- 1 tbsp Unsalted butter [15 ml]
Liquids
- 1/2 cup Chicken broth [120 ml]
Instructions
Prepare the Ingredients
- In a small bowl, mix 1 tsp salt, 1/2 tsp black pepper, oregano, thyme, and smoked paprika. Season the cubed chicken with this mixture.
- Bring a large pot of salted water to a boil for the pasta.
Cook the Bacon
- In a large skillet over medium heat, cook the bacon until crispy (about 5-7 minutes). Remove to a paper towel-lined plate, then chop when cool.
Cook the Chicken
- In the same skillet, heat 1 tbsp olive oil over medium-high heat. Add the seasoned chicken and cook until golden brown and cooked through (about 6-8 minutes). Remove to a plate and set aside.
Prepare the Sauce
- Reduce heat to medium and add 1 tbsp olive oil and 1 tbsp butter to the skillet. Add the shallot and cook until softened (about 2 minutes).
- Add the minced garlic and red pepper flakes, cooking until fragrant (about 30 seconds).
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Add the heavy cream and bring to a simmer. Cook until slightly thickened (about 3-4 minutes).
- Stir in 1 cup of the grated Parmesan cheese until melted and smooth.
Cook the Pasta
- While preparing the sauce, cook the penne pasta in the boiling water until al dente (about 9-11 minutes). Reserve 1/2 cup of pasta water before draining.
Combine and Finish
- Add the cooked pasta to the skillet with the sauce, tossing to coat. If needed, add some reserved pasta water to reach desired consistency.
- Stir in the cherry tomatoes, spinach, and cooked chicken. Cook until the spinach wilts and the tomatoes slightly soften (about 2 minutes).
- Remove from heat and stir in the chopped bacon, lemon zest, 2 tbsp lemon juice, and torn basil leaves.
- Taste and adjust seasoning with salt and pepper as needed.
Serve
- Divide the pasta among four bowls. Sprinkle each serving with the remaining 1/4 cup of grated Parmesan cheese and additional torn basil if desired.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. To make this dish gluten-free, use your favorite gluten-free pasta. For a vegetarian option, omit the chicken and bacon, and use vegetable broth instead of chicken broth.
Notes:
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- White wine can be used instead of chicken broth for added depth of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to revive the sauce.
- Use fresh lemon juice and zest for the brightest flavor.
- Freshly grated Parmesan cheese is preferred over pre-grated for better melting and flavor.
Quick Tips:
- To thicken the sauce, let it simmer for a few extra minutes before adding the pasta.
- For crispier bacon, cook it separately and crumble it on top just before serving.
- Reserve more pasta water than you think you’ll need to adjust the sauce consistency.
- Finish the dish with a drizzle of high-quality extra virgin olive oil for added flavor.
Side Dish Suggestions:
- Garlic bread or crusty Italian bread to soak up the delicious sauce
- A simple green salad with a light vinaigrette dressing
- Roasted vegetables like asparagus or Brussels sprouts
- Caprese salad for a fresh, complementary side
Nutritional Benefits:
- Chicken provides lean protein for muscle health and satiety
- Spinach offers iron, vitamins A and C, and antioxidants
- Cherry tomatoes are rich in lycopene, which may have heart health benefits
- Garlic has potential immune-boosting properties
- Lemon adds vitamin C and aids in iron absorption from spinach
Serving Suggestions:
- Serve in wide, shallow bowls to showcase the colorful ingredients
- Garnish with additional fresh basil and a lemon wedge
- Offer extra grated Parmesan cheese and red pepper flakes on the side
- Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc
Meal Prep Tips:
- Cook the bacon and chicken in advance and store in the refrigerator
- Prep vegetables (mince garlic, dice shallots, halve tomatoes) and store separately
- Mix the spice blend for the chicken and store in an airtight container
- Cook the pasta ahead of time, toss with a bit of olive oil, and refrigerate
Customization Ideas:
- Vegetarian option: Omit chicken and bacon, add sautéed mushrooms or white beans
- Gluten-free: Use gluten-free pasta made from rice, corn, or quinoa
- Dairy-free: Substitute coconut cream for heavy cream and nutritional yeast for Parmesan
- Add sun-dried tomatoes or artichoke hearts for extra flavor and texture
- Swap spinach for kale or arugula for a different flavor profile
- Include grilled or roasted vegetables like zucchini or bell peppers for added nutrition
