Easy Chicken Bacon Spinach Penne Pasta
Quick, creamy penne tossed with juicy chicken, crispy bacon, and tender spinach in a garlicky Parmesan sauce.
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Servings:
Ingredients
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.