Chicken and Bacon Pasta with Spinach and Tomatoes Recipe

Introduction

This creamy chicken bacon pasta is the ultimate 30-minute dinner. It combines tender chicken, crispy bacon, fresh spinach, and juicy tomatoes in a rich garlic cream sauce for a meal that feels indulgent yet is incredibly simple to make. For another quick creamy chicken dish, try this Chicken With Spinach and Mushrooms in Creamy Parmesan Sauce Recipe.

Ingredients

This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce is a symphony of savory flavors and creamy textures, where crispy bacon and tender chicken mingle with fresh spinach and tomatoes in a rich, garlicky sauce.

• 10 oz penne pasta
• 1 lb chicken breast, sliced into strips
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1 teaspoon Italian seasoning
• salt to taste
• 6 bacon strips, cooked, drained off fat, and chopped
• 1.5 cups heavy cream (or half-and-half for a lighter sauce)
• 1/2 cup Parmesan cheese, shredded
• 5 medium tomatoes, chopped in large cubes
• 3 cups fresh spinach
• 5 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes (optional)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce comes together in about 35 minutes, making it roughly 25% faster than many similar creamy pasta recipes that require longer simmering times.

Step-by-Step Instructions

Step 1 — Prepare Ingredients & Start Pasta

Bring a large pot of salted water to a boil for your pasta. While it heats, chop the bacon into small pieces, mince the garlic, and slice the cherry tomatoes in half. Pat the chicken breasts dry and season generously with salt and pepper.

Step 2 — Cook the Bacon & Chicken

In a large skillet or Dutch oven over medium heat, cook the chopped bacon until crisp. Remove with a slotted spoon, leaving the rendered fat in the pan. Increase heat to medium-high and cook the seasoned chicken breasts in the bacon fat for 5–7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate to rest.

Step 3 — Sauté Aromatics & Tomatoes

Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Add the halved cherry tomatoes and cook for 2–3 minutes, just until they begin to soften and release their juices.

Step 4 — Build the Garlic Cream Sauce

Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 5 minutes to thicken slightly. Stir in grated Parmesan cheese until melted and smooth. Season the sauce with salt, pepper, and a pinch of red pepper flakes if desired.

Step 5 — Cook Pasta & Finish Sauce

Once your water is boiling, cook the pasta according to package directions for al dente. While the pasta cooks, slice the rested chicken into bite-sized strips. Add the fresh spinach and cooked bacon to the simmering sauce, stirring until the spinach just wilts, about 1–2 minutes.

Step 6 — Combine & Serve

Drain the pasta, reserving about ½ cup of the starchy pasta water. Add the drained pasta and sliced chicken to the skillet with the sauce. Toss everything together, adding a splash of pasta water if needed to loosen the sauce to a creamy consistency. Taste and adjust seasoning.

Serve immediately, garnished with extra Parmesan and fresh parsley. This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce is best enjoyed fresh while the sauce is luxuriously creamy.

Nutritional Information

Calories	Approx. 680 kcal
Protein	38 g
Carbohydrates	55 g
Fat	34 g
Fiber	5 g
Sodium	890 mg

Note: Estimates are per serving for this Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce, based on typical ingredients and serving size. Values can vary based on specific brands and preparation methods.

Healthier Alternatives

This chicken and bacon pasta with spinach and tomatoes in garlic cream sauce is wonderfully adaptable. Here are some practical ingredient swaps to suit different dietary needs without sacrificing flavor.

• Protein Swap: Turkey Bacon or Pancetta — For a leaner option, use turkey bacon. For a richer, saltier flavor, try cubed pancetta.
• Lower-Carb Option: Zucchini Noodles or Chickpea Pasta — Spiralized zucchini (zoodles) significantly reduce carbs. Chickpea pasta adds protein and fiber while keeping a pasta-like texture.
• Dairy-Free Cream Sauce: Cashew Cream or Coconut Milk — Blend soaked cashews with water for a rich, neutral base. Full-fat coconut milk adds a subtle sweetness that pairs well with garlic.
• Gluten-Free: Use Your Favorite GF Pasta — Brown rice, quinoa, or lentil-based pasta all work well. Be sure to cook it al dente to prevent mushiness in the sauce.
• Low-Sodium Version: Reduce Added Salt & Use Fresh Ingredients — Omit salt from the pasta water and use low-sodium broth. The bacon, Parmesan, and tomatoes will still provide plenty of savory depth.
• Vegetarian/Vegan: Smoked Tofu & Nutritional Yeast — Swap the chicken and bacon for cubed, smoked tofu. Use a dairy-free cream alternative and add nutritional yeast for a cheesy, umami flavor.
• Lighter Cream: Half-and-Half or Evaporated Milk — For a sauce with less fat than heavy cream, half-and-half works well. Evaporated milk is thicker and creates a very creamy texture.
• Extra Greens: Kale or Swiss Chard — Sturdy greens like kale or chard can stand in for spinach; just add them a minute or two earlier to wilt properly.

Serving Suggestions

• For a complete meal, pair this Chicken and Bacon Pasta with a crisp green salad dressed in a light vinaigrette to balance the rich garlic cream sauce.
• Serve with a side of warm, crusty garlic bread or focaccia to soak up every last bit of the delicious sauce.
• This pasta is perfect for a cozy weeknight dinner, a casual weekend gathering, or even a potluck where it’s sure to be a crowd-pleaser.
• For plating, use a shallow bowl or wide pasta plate. Twirl the pasta with tongs for height, letting the spinach and tomatoes peek through, and finish with a crack of black pepper.
• To elevate the dish for guests, garnish with extra grated Parmesan cheese, a sprinkle of fresh chopped parsley, or red pepper flakes for a touch of heat.
• Consider wine pairings: a buttery Chardonnay complements the cream sauce, while a light Pinot Noir pairs well with the bacon and chicken.
• For a lighter option, serve smaller portions alongside roasted vegetables like asparagus or broccoli.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Cook just until no longer pink inside (165°F) and let it rest before slicing.
• Mistake: Not rendering enough fat from the bacon, leaving it flabby. Fix: Cook bacon over medium heat until crisp, then drain most of the grease before proceeding.
• Mistake: Adding raw garlic to hot oil, causing it to burn and taste bitter. Fix: Sauté garlic for only 30-60 seconds until fragrant, or add it after deglazing the pan.
• Mistake: Using heavy cream that is too cold or adding it too quickly, risking curdling. Fix: Let cream come to room temp and whisk it in gradually over low heat.
• Mistake: Overcooking the spinach until it becomes a slimy, dark green mass. Fix: Wilt spinach at the very end, just until it collapses, to preserve color and texture.
• Mistake: Underseasoning the sauce, as pasta and cream dilute flavor. Fix: Season in layers and do a final taste test, adding salt, pepper, and herbs just before serving.
• Mistake: Using waterlogged tomatoes that make the sauce watery. Fix: Pat cherry tomatoes dry or use sun-dried tomatoes packed in oil for concentrated flavor.
• Mistake: Cooking the pasta separately and letting it sit, causing it to stick. Fix: Time it to finish just before the sauce is ready, and reserve pasta water to adjust sauce consistency.
• Mistake: Adding all the pasta to the sauce at once, which can make the dish stodgy. Fix: Combine sauce and pasta gradually, adding reserved starchy water to create a silky, cohesive coating.

Storing Tips

• Fridge: Cool the Chicken and Bacon Pasta completely, then store in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a sealed, freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or cream to refresh the garlic cream sauce. Microwave in a covered dish, stirring occasionally, until piping hot (165°F internal temperature).

For best quality and food safety, avoid leaving this pasta dish at room temperature for more than two hours.

Conclusion

This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce is a complete, satisfying meal in one pan. It’s perfect for a quick weeknight dinner that feels indulgent. If you love creamy pasta dishes, you might also enjoy our Bucatini Pasta with Spinach Bacon Garlic Parmesan Sauce. We hope you love this recipe—please leave a comment with your review and subscribe for more delicious ideas!

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FAQs

Can I make this Chicken and Bacon Pasta ahead of time?

Yes, you can prepare the components ahead. Cook the pasta and store it separately from the garlic cream sauce, chicken, and bacon. Reheat the sauce and protein gently before combining with the fresh spinach and tomatoes to serve. This Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce is best enjoyed fresh for optimal texture.

What can I use instead of heavy cream for the sauce?

For a lighter sauce, substitute half-and-half or whole milk mixed with a tablespoon of flour or cornstarch. The sauce will be slightly less rich but still delicious. Full-fat coconut milk is a good dairy-free alternative that maintains a creamy consistency for this pasta.

How do I prevent the chicken from drying out?

Cook the chicken pieces over medium heat just until they are no longer pink inside. Avoid overcooking, as they will continue to warm when added back to the hot garlic cream sauce. Using boneless, skinless chicken thighs instead of breasts can also result in more tender, juicy meat in your final dish.