Easy Chicken Bacon Spinach Penne Pasta

This pasta is the kind of dinner that shows up unannounced and makes everything better: penne tossed in a silky, garlicky cream sauce with salty bacon and tender chicken, wilted spinach for the green points, and enough cheese to make people stop mid-conversation. It cooks fast, feeds a crowd, and somehow feels indulgent without the effort, which is basically my love language.

My husband calls this “the sorry-I-was-late-but-I-brought-pasta” recipe because it somehow fixes any mood. The kids are suspicious until the bacon sizzles, then it’s instant devotion. Once, I overcooked the pasta and still got applause because the sauce was that good — we ate it anyway, napkins and all. It’s become our lazy Sunday hero and a midweek lifesaver when everyone shows up starving.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Creamy Cajun Potato Soup Recipes

DINNER

Easy Chicken Broccoli Bake

DINNER

Beef Stew in a Bread Bowl

DINNER

Slow Cooker Salisbury Steak Meatballs

I always underestimate how loud bacon is when it hits the pan — it sounds like applause. I’ve burned garlic twice because I was scrolling recipes on my phone and then I learned to keep the phone off the counter and the heat medium. Once I swapped heavy cream for Greek yogurt (bold move), and while it wasn’t quite as silky, it added a tangy brightness that saved the dinner. Also: don’t be precious about spinach; it shrinks like laundry in a hot dryer, so pile it on.

Shopping Tips

– Protein: Choose boneless chicken thighs for juiciness or breasts if you want leaner pieces; smoked bacon adds extra depth.
– Grains/Pasta: Use good-quality penne or your favorite short pasta — ridged shapes hold the sauce best.
– Cheese: Freshly grated Parmesan (not the dry shaker) makes a huge flavor difference; Romano is a fine swap.
– Greens: Baby spinach is easiest — no stems, fast to wilt; baby kale works if you like more chew.
– Fats & Oils: Use olive oil for the base, but let bacon fat join the party for extra flavor; drain some if it gets too greasy.

Prep Ahead Ideas

– Chop the chicken and crumble the bacon the night before and keep them in separate airtight containers in the fridge.
– Grate the cheese ahead and stash it in a resealable bag — it saves precious minutes when dinner time is chaos.
– Wash and dry the spinach, then store it in a paper towel–lined container so it’s ready to drop into the pan.
– Pre-cook the pasta slightly under al dente and toss with a little oil; reheat quickly in the sauce for a faster finish.

✔Time-Saving Tricks

– Cook pasta and sauce simultaneously — boil water first, then start the sauce while the pasta cooks.
– Use pre-cooked rotisserie chicken when you’re in actual triage mode; it’s still lovely with the sauce.
– Frozen chopped spinach is an okay shortcut — thaw and squeeze dry, then stir in at the end.
– Grate garlic using a microplane — less fiddly and spreads through the sauce faster.

✔Common Mistakes

– Burning the garlic: it goes from fragrant to bitter fast — keep it moving and lower the heat if it smells sharp.
– Watery sauce: adding pasta water saves the day, but if it’s too thin, simmer a minute longer or stir in a spoonful of cream cheese.
– Overcooking the pasta: it should be slightly firm; it’ll finish cooking in the sauce. I once served mushy penne — we pretended it was supposed to be that way.
– Too-salty bacon: taste before salting the sauce and adjust — you can always add more, can’t take away.

What to Serve It With

– A simple lemony arugula salad for freshness and bite.
– Garlic bread or warm crusty baguette to mop up the sauce.
– Roasted cherry tomatoes tossed with olive oil and thyme for a sweet contrast.
– Steamed green beans with a squeeze of lemon if you need another green.

✔Tips & Mistakes

– Salt the pasta water well — it’s your last chance to season the pasta itself.
– Don’t dump all the cheese in at once; add some, taste, and finish with a sprinkle.
– If the sauce clumps or looks greasy, add a splash of pasta water and stir vigorously.
– Use a wide pan so the spinach and chicken have room to mingle.

✔Storage Tips

Leftovers live happily in an airtight container in the fridge for 3–4 days. Reheat gently on the stove with a splash of milk or cream to bring the sauce back to silky. Cold leftover pasta? No shame — I eat it cold with a fork standing over the sink like it’s an art form. It also makes an oddly satisfying breakfast with a fried egg on top.

✔Variations and Substitutions

– Swap chicken for cooked shrimp — add at the end so it doesn’t overcook.
– Use turkey bacon or pancetta if you want a different flavor profile.
– Make it dairy-free with coconut cream and nutritional yeast for cheesiness (it’s different but works).
– Add sun-dried tomatoes or a splash of white wine while sautéing onions for extra complexity.

Frequently Asked Questions

Easy Chicken Bacon Spinach Penne Pasta

Quick, creamy penne tossed with juicy chicken, crispy bacon, and tender spinach in a garlicky Parmesan sauce.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 12 oz penne pasta
• ▢ 1.1 lb boneless skinless chicken breasts, trimmed
• ▢ 6 oz thick-cut bacon, chopped
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup diced yellow onion
• ▢ 1 tbsp minced garlic
• ▢ 1 tsp Italian seasoning
• ▢ 0.25 tsp crushed red pepper flakes
• ▢ 0.75 cup low-sodium chicken broth
• ▢ 1 cup heavy cream
• ▢ 0.75 cup finely grated Parmesan cheese
• ▢ 5 oz baby spinach
• ▢ 1 tbsp lemon juice
• ▢ 0.5 cup pasta cooking water use as needed
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper

Instructions

Preparation Steps

• Boil penne in salted water until al dente. Reserve pasta water, then drain.
• Cook bacon in a large skillet until crisp. Transfer to a plate; leave 1 tablespoon drippings.
• Season chicken with salt, pepper, and Italian seasoning. Sear in olive oil and butter until cooked through.
• Rest chicken 5 minutes, then slice thinly.
• Sauté onion in the skillet over medium heat until softened. Stir in garlic and red pepper flakes.
• Pour in chicken broth. Scrape browned bits and simmer to reduce slightly.
• Stir in heavy cream. Simmer gently, then whisk in Parmesan until smooth.
• Fold in spinach to wilt. Add lemon juice for brightness.
• Toss in cooked penne, sliced chicken, and bacon. Loosen with pasta water as needed.
• Taste and adjust salt and pepper. Serve hot with extra Parmesan.

Notes

Variation ideas: Add sliced sun-dried tomatoes, swap penne for rigatoni, or use half-and-half with extra Parmesan. Leftovers reheat well with a splash of broth or cream in a skillet over low heat.

This recipe is an original creation inspired by classic Easy Chicken Bacon Spinach Penne Pasta flavors. All ingredient ratios and instructions are independently developed.