Description
This Chicken Bacon Spinach Pasta is a creamy, savory dish combining tender chicken breast pieces sautéed with crispy bacon and fresh spinach, all tossed in a rich sauce made from chicken broth, cream, and a hint of Dijon mustard and lemon. The pasta is cooked al dente and mixed with the flavorful sauce, creating a perfect weeknight meal that balances protein, greens, and indulgent creaminess.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta
Meat and Protein
- 4 strips bacon, cut into small pieces
- 2 medium chicken breasts, cut into bite-size pieces
Seasonings and Coating
- 1/4 teaspoon garlic powder
- Flour, for dredging (about 2 tablespoons)
- Salt & pepper, to taste
Sauce
- 1/2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 3/4 cup chicken broth
- 1/2 cup heavy whipping cream
Vegetables
- 2 cups packed baby spinach
Toppings
- Freshly grated parmesan cheese, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Fry the bacon: While the pasta cooks, heat a skillet over medium-high heat and add the bacon pieces. Fry until they are crispy and browned. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate, leaving 1-2 tablespoons of bacon fat in the pan.
- Prepare the chicken: Sprinkle the chicken pieces with garlic powder and dredge them lightly in flour to coat.
- Sear the chicken: Reduce heat to medium. Add the chicken pieces to the skillet with bacon fat. Cook until the chicken is no longer pink on the outside but not fully cooked through, just a few minutes. Remove the chicken and place it on the same plate as the bacon.
- Make the sauce base: Add Dijon mustard, lemon juice, and chicken broth to the skillet. Stir to scrape up any browned bits from the pan bottom. Cook for a minute until the Dijon mustard dissolves and the mixture combines well.
- Combine chicken and bacon in sauce: Return the chicken and bacon to the skillet. Pour in the heavy whipping cream and stir to combine. Let the mixture simmer gently for about 5 minutes until the chicken is fully cooked and the sauce thickens slightly.
- Add the spinach: Stir in the baby spinach and cook for 1-2 minutes until it wilts. Season the sauce with salt and pepper to taste.
- Toss pasta with sauce and serve: Add the drained pasta to the skillet and toss well to coat all the pasta evenly in the sauce. Serve immediately, garnished with freshly grated Parmesan cheese.
Notes
- Use any short pasta shape you prefer, such as penne or rotini, for best sauce adherence.
- To reduce fat content, substitute heavy cream with half-and-half or use less bacon.
- For extra flavor, add minced garlic along with the Dijon mustard in the sauce step.
- Be careful not to overcook the chicken during searing to keep it juicy.
- Feel free to add crushed red pepper flakes for a mild spicy kick.
