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Chicken Bacon Spinach Pasta
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Ingredients
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Step by step
Method
5 steps
- 1
Shred the Parmesan and set it aside. Boil the penne in salted water until al dente, then drain and save a small mug of pasta water.
- 2
Slice the chicken into two thinner pieces, season with Italian seasoning, salt, and pepper, and sear in oil for 4–5 minutes per side. The chicken should be golden and 165°F inside. Rest 5 minutes, then slice.
- 3
Cook the bacon in the same skillet over medium-low heat until crisp, about 8 minutes. Transfer it to a plate, leave about 2 tablespoons drippings, and cook the garlic for 1 minute.
- 4
Whisk in the flour and cook 1 minute. Add the warmed half-and-half gradually, stirring until smooth, then simmer 3–4 minutes on low. Stir in the Parmesan until melted.
- 5
Add the tomatoes and red pepper flakes and cook 2 minutes, until the tomatoes soften. Fold in the spinach until wilted, about 1 minute, then toss with the penne. Top with sliced chicken and crumbled bacon.