Go Back

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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Italian
Servings 4 servings
Calories 950 kcal

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.
Keyword Bacon Recipe, Chicken Pasta, Comfort Food, Creamy Sauce, Easy Dinner, Italian-inspired