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Creamy Chicken, Bacon, and Spinach Spaghetti is delicious!

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Pasta
Cuisine: American, Italian-inspired
Ingredients Method Notes

Ingredients
  

  • 12 ounces spaghetti
  • 1 tablespoon extra-virgin olive oil
  • 3 boneless skinless chicken breasts (about 1¼ pounds)
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 6 slices bacon
  • 2 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • ½ cup heavy cream
  • ⅓ cup freshly grated Parmesan cheese
  • 3 cups packed baby spinach
  • Freshly torn basil for garnish

Method
 

  1. Preheat OvenSet oven to 350°F (175°C) and place the rack in the center position.
  2. Cook the PastaBoil spaghetti in salted water according to package instructions. Drain and reserve 1 cup of the pasta water.
  3. Cook the ChickenHeat 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.
  4. Crisp the BaconIn the same skillet, cook the bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate and chop once cool.
  5. Sauté Garlic and TomatoesAdd garlic and cherry tomatoes to the bacon drippings. Cook for about 2 minutes until fragrant and slightly wilted. Season lightly with salt and pepper.
  6. Make the Cream SauceAdd 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.
  7. Combine EverythingAdd 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.
  8. Finish and ServeGarnish with freshly torn basil and serve hot.

Notes

  • Substitute half-and-half for a lighter sauce, or use whole milk with extra Parmesan for richness.
  • Add red pepper flakes for a spicy kick.
  • Leftovers keep well refrigerated for up to 3 days. Reheat gently with a splash of water or cream.
  • Great with gluten-free pasta or zucchini noodles for a low-carb option.