Description
This Chicken Bacon & Spinach Spaghetti is creamy, savory, and bursting with flavor in every forkful. Juicy seared chicken, crispy bacon, sweet cherry tomatoes, and fresh spinach are tossed in a rich Parmesan cream sauce over perfectly cooked spaghetti. A comforting weeknight pasta dish with restaurant-level taste—easy to make, hard to forget.
Ingredients
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12 ounces spaghetti
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1 tablespoon extra-virgin olive oil
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3 boneless, skinless chicken breasts (about 1¼ pounds)
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Kosher salt, to taste
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Freshly ground black pepper, to taste
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6 slices bacon
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2 cloves garlic, minced
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2 cups cherry tomatoes, halved
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½ cup heavy cream
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⅓ cup freshly grated Parmesan cheese
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3 cups packed baby spinach
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Freshly torn basil, for garnish
Instructions
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Preheat Oven
Set oven to 350°F (175°C) and place the rack in the center position. -
Cook the Pasta
Boil spaghetti in salted water according to package instructions. Drain and reserve 1 cup of the pasta water. -
Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Sear each side for about 5 minutes until golden. Transfer to a baking sheet and bake for 5–10 minutes, or until cooked through. Let rest 10 minutes before slicing thinly. -
Crisp the Bacon
In the same skillet, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate and chop once cool. -
Sauté Garlic and Tomatoes
Add garlic and cherry tomatoes to the bacon drippings. Cook for about 2 minutes until fragrant and slightly wilted. Season lightly with salt and pepper. -
Make the Cream Sauce
Add the heavy cream, Parmesan, and ½ cup reserved pasta water. Simmer for 3 minutes until slightly thickened. Stir in the spinach and cook until wilted, about 1 minute. -
Combine Everything
Add the cooked pasta to the skillet and toss until well coated. Stir in the sliced chicken and chopped bacon. Add more pasta water as needed to loosen the sauce. -
Finish and Serve
Garnish with freshly torn basil and serve hot.
Notes
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Substitute half-and-half for a lighter sauce, or use whole milk with extra Parmesan for richness.
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Add red pepper flakes for a spicy kick.
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Leftovers keep well refrigerated for up to 3 days. Reheat gently with a splash of water or cream.
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Great with gluten-free pasta or zucchini noodles for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Pasta
- Method: Stovetop, Baking
- Cuisine: American, Italian-Inspired