Creamy Chicken Bacon Spinach Pasta
Are you looking for a dinner that your whole family will LOVE? Well, you’ve hit the jackpot!
This creamy chicken bacon spinach pasta is my go-to meal when I need something fast and delicious. It feels super fancy, but it’s so easy to make on a busy weeknight.
I promise, the mix of salty bacon, tender chicken, and that yummy cream sauce is pure comfort in a bowl. It’s a real crowd-pleaser!
Why You’ll Love Chicken Bacon Spinach Pasta
This dish is the whole nine yards! It’s creamy, savory, and packed with flavor. The crispy bacon bits add the perfect crunch, and the spinach gives it a nice, fresh touch.
Plus, it all comes together in one pan, which means less cleanup for you. YAY! It’s the kind of meal that makes everyone at the table happy.
If you love easy pasta dishes like this one, try Lemon Asparagus Pasta with Chicken. And for another cheesy comfort meal, my Taco Mac and Cheese is a must-try. This recipe is a keeper, for sure!
Ingredients You’ll Need
Here are the simple things you need to make this magic happen! For the exact amounts, check out the recipe card below.
- Pasta: I love using long pasta like fettuccine or linguine.
- Bacon: You’ll cut these into yummy, bite-sized pieces.
- Chicken breasts: Cut these into perfect little bite-size pieces for cooking.
- Garlic powder: This adds a wonderful savory flavor to the chicken.
- Flour: A light coating helps the chicken get a nice crust.
- Dijon mustard: This gives the sauce a little tang and deep flavor.
- Lemon juice: A squeeze of fresh lemon juice brightens everything up.
- Chicken broth: This creates the base of our wonderfully creamy sauce.
- Heavy/whipping cream: This makes the sauce super rich and oh-so-creamy.
- Baby spinach: Fresh spinach wilts right into the sauce perfectly.
- Parmesan cheese: Use plenty of this for a cheesy, delicious finish.
How to Make This Chicken Bacon Spinach Pasta
Making this dish is a piece of cake! Just follow these easy steps, and you’ll have dinner ready in no time.
Step 1: Cook the Pasta
First, cook your pasta according to the package directions until it’s al dente, which means it still has a little bite. Once it’s done, drain it well, but be sure to save about 1 cup starchy pasta water for later.
Step 2: Cook the Bacon
Next, get that bacon crispy! In your large skillet over medium heat, cook 6 slices of chopped bacon until they’re golden and crisp. This usually takes about 5-7 minutes. Use a slotted spoon to move the bacon to a paper towel-lined plate.
Step 3: Cook the Chicken
Now, Pat your chicken breasts dry and toss them with ½ teaspoon garlic powder, salt, and pepper. Lightly coat them in 2 tablespoons flour. Cook the chicken in the bacon grease for about 5-7 minutes, until it’s golden brown and cooked through.
Step 4: Make the Sauce
Let’s make the yummy sauce! Add 1 tablespoon Dijon mustard and 1 tablespoon lemon juice to the skillet, scraping up any brown bits. Stir in 1 cup chicken broth and 1 cup heavy cream. Let it simmer for a few minutes.
Step 5: Combine Everything
Time to bring it all together! Stir in 2 cups baby spinach until it wilts. Add the cooked pasta, chicken, and half of the bacon back into the skillet. Toss everything together, adding a splash of pasta water if the sauce is too thick.
Step 6: Serve and Enjoy!
Finally, serve it up hot! Sprinkle ½ cup grated Parmesan cheese and the rest of the crispy bacon over the top. Give it one last stir and serve right away.
Tips for the Best Chicken Bacon Spinach Pasta
Want to make this dish even better? Here are a few of my favorite little tricks for success every single time.
- Save that Pasta Water.The starchy water helps make your sauce extra silky and smooth. It’s like liquid gold!
- Fresh is Best. Use freshly grated Parmesan cheese. It melts so much better than the pre-shredded kind.
- Don’t Crowd the Pan. Cook your chicken in batches if needed. This helps it get brown and crispy.
- Season as You Go. Add a little salt and pepper at each step to build layers of flavor.
- Let it Rest. Let the finished pasta sit for a minute before serving. This lets the sauce thicken up nicely.
- Taste Before Serving. Always give your dish a final taste. You might want to add more cheese or pepper!
Variations and Substitutions
Feel like mixing things up a bit? Here are some fun and easy ways to put your own spin on this recipe.
- Swap the Protein. Not a chicken fan? Try using shrimp instead! My Shrimp and Corn Pasta is another great option to check out for inspiration. Or, you can leave the meat out entirely for a vegetarian version.
- Add More Veggies. Feel free to toss in some sliced mushrooms, sun-dried tomatoes, or roasted red peppers. They add a great pop of color and flavor. You can’t go wrong!
- Make it Spicy. Want a little kick? Add a pinch of red pepper flakes to the sauce. It will give your pasta a nice, warm heat that’s so good.
- Use Different Greens. If you don’t have spinach, you can use kale or arugula instead. Just be sure to cook the kale a little longer to soften it up.
- Try Another Cheese. Asiago or Romano cheese would also be delicious in this dish. Go ahead and experiment with your favorite cheeses!
Make-Ahead and Storage Tips
This pasta is a dream for meal prep! You can cook the chicken and bacon ahead of time and store them in the fridge for up to 2 days. When you’re ready to eat, just cook your pasta and whip up the sauce. It saves so much time!
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. To reheat, just pop it in the microwave or warm it up in a skillet on the stove. If the sauce seems a little thick, add a splash of milk or chicken broth to thin it out. It will taste just as good the next day!
Recipe FAQs
Can I use a different type of pasta?
Of course! Penne, rotini, or bow-tie pasta would work great. Use whatever you have in your pantry. It’s all about what you love!
What to serve with chicken bacon spinach pasta?
This dish is a full meal on its own, but some Homemade Cheesy Garlic Bread is perfect for soaking up the sauce. A simple Watermelon Cucumber Feta Salad on the side is also a great choice.
Can I use frozen spinach?
Yes, you can. Make sure you thaw the frozen spinach and squeeze out all the extra water before adding it to the sauce.
How do I keep the chicken tender?
The trick is to not overcook it! Use an instant-read thermometer to check for doneness. Chicken is ready when it reaches 165°F.
Can I use milk instead of heavy cream?
You can, but the sauce won’t be as rich or creamy. For the best results, I recommend using heavy cream.
Can I freeze the leftovers?
I don’t recommend freezing this pasta. Cream-based sauces can sometimes separate when they are thawed, which can change the texture.
Creamy Chicken Bacon Spinach Pasta
Ingredients
- 1 pound uncooked pasta (fettuccine or linguine)
- 6 slices bacon (chopped)
- 2 medium chicken breasts (cut into bite-size pieces)
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups fresh baby spinach
- ½ cup grated Parmesan cheese
- salt and black pepper to taste
Instructions
- Cook the pasta: Cook 1 pound of fettuccine according to package directions. Drain the pasta well, but remember to save 1 cup of the starchy pasta water for later.
- Crisp the bacon: In a large skillet over medium heat, cook chopped bacon for 5-7 minutes until they become golden and crispy.
- Cook the chicken: Season the chicken breasts with garlic powder, salt, and pepper, then lightly coat them in flour. Cook the chicken in the bacon fat for 5-7 minutes until it is cooked through.
- Create the sauce: Add Dijon mustard and lemon juice to the skillet. Stir in chicken broth and heavy cream, then let it simmer.
- Combine and finish: Stir baby spinach into the sauce until it wilts. Add the cooked pasta, chicken, and half the bacon. Toss it all together to combine.
- Serve immediately: Top the pasta with Parmesan cheese and the remaining bacon. Give it a final stir and serve hot.
Notes
- Save your pasta water; it makes the sauce extra creamy.
- Freshly grated Parmesan cheese melts better than pre-shredded.
- Don’t overcook your pasta, or it will become mushy.
- You can use kale instead of spinach if you prefer.
- This dish is best enjoyed fresh and hot from the skillet.
