Creamy Chicken and Pasta with Bacon
Serves 4
Ingredients
- 6 strips bacon
- 1 Tbsp olive oil
- 1 pound boneless, skinless chicken breast
- salt and pepper to taste
- 1 tsp garlic powder
- 1 Tbsp butter
- 3 cloves garlic, minced
- 1 cup diced grape tomatoes
- 2 cups fresh spinach
- 1 1/2 tsp paprika
- 1 tsp Italian seasoning
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp salt
- 1 1/2 cups half and half
- 3 oz fresh parmesan cheese, grated
- 8 oz penne pasta
- 2 Tbsp chopped fresh parsley, optional
Instructions
- Cook bacon until crispy. Set aside on paper towels to drain. Chop into 1 inch pieces
- Pat dry the chicken with a paper towel. Season with salt, pepper and garlic powder and set aside
- Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4-5 minutes per side for a total of 8-10 minutes or until nicely browned and cooked through. Remove chicken from pan. Let rest 5 minutes and then slice.
- Add butter to the hot pan and once it melts, add chopped garlic and cook 30 seconds until fragrant.
- While preparing the sauce, start pasta cooking. When done, drain, but do not rinse.
- Add tomatoes and cook for 3 minutes on high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
- Season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
- Add half and half and bring the mixture to a boil. Reduce to simmer and slowly add the parmesan cheese – stir until the cheese melts and the sauce is creamy.
- Add the sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Adjust seasonings to your taste. Serve.