Pasta is one of my favorite dishes to experiment with, and this Bacon Chicken Pasta with Tomatoes and Spinach is my most recent creation. It’s delicious, with great flavors and textures that really compliment each other, and I’m glad so many folks requested a written recipe for it (they gave me an excuse to make it again so soon for “measurement purposes”). In the photo above I kept the chicken and bacon separate from the pasta to accommodate my non-meat eating daughter – the dish looks different when everything is stirred all together.
In this recipe for Bacon Chicken Pasta, I’ve instructed you to cut your chicken breasts into chunks. I prefer it this way because it allows more surface area to get seasoned and seared, but if you want to keep the chicken breasts whole you definitely can. Adjust the cooking time as needed to reach 165ºF internally so you don’t get food poisoning. I liked to cook my tomatoes whole and let them blister and collapse a bit and if you decided to chop them make sure to account for the extra moisture they’ll release.Print
Like an alfredo, but not.
- 1/2 stick butter
- 1 pint heavy whipping cream
- 4 ounces mozzarella cheese
- 1 tablespoon garlic (minced)
- 1 teaspoon italian seasoning
- 1 teaspoon seasoned salt
- 1/2 teaspoon cracked black pepper
- 1 cup parmesan cheese (grated)
- 1 pound boneless, skinless chicken breasts (sliced thin)
- 2 cups baby spinach (roughly chopped)
- 2 tablespoons cajun seasoning
- 1 pound pasta (dealer’s choice )
- 1 cup cherry tomatoes
- 5 strips bacon (beef is the best!)
- olive oil (as needed)
Preheat a large skillet over medium high. Cook bacon until crispy, and remove from pan. When it’s cooled enough to handle, crumble or chop into small pieces.
Cut chicken into chunks and season with cajun seasoning. Cook in batches, adding olive oil to supplement the bacon fat if needed. Set chicken aside.
Scrape the bottom of the pan with a wooden spoon to loosen any stuck on bits. Add 1/2 stick of butter.
At this point, start on your pasta according to package directions. Al dente is good.
When butter has melted, add garlic and stir until fragrant, then add tomatoes. Allow them to blister, then add spinach.
After the spinach has wilted, pour in heavy cream and add remainder of seasonings. Stir together.
Add your mozzarella in small pieces – I either shred mine or pull it into small pieces with my fingers – and parmesan. Stir to help the cheese melt evenly.
- Add the chicken and bacon, stir. Taste it and add more seasonings as needed. When you’re satisfied, add the pasta.
Stir together until well combined and finish with cracked black pepper. Dassit.