Creamy Chicken Bacon Spinach Pasta
This creamy chicken bacon spinach pasta is a comforting one-pan meal perfect for any night of the week. Tender chicken, crispy bacon, and fresh spinach are tossed in a rich and savory Parmesan cream sauce.
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.