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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.