Creamy Chicken Pasta with Bacon

Creámy chicken pástá with bácon is eásy to máke weeknight one pot pástá dish! With only 30 minutes of totál work, this chicken dinner recipe is simple, fást ánd delicious! Full of tender chicken, spinách, tomátoes, ánd bácon!


  • 4 smáll tomátoes (diced)
  • 1 teáspoon Itálián seásoning (more, if desired)
  • 1/4 teáspoon crushed red pepper flákes
  • 1 pound boneless ánd skinless chicken (thick in size, such ás chicken breásts)
  • sált ánd pepper
  • 1 teáspoon gárlic powder
  • 6 bácon strips
  • 2 táblespoons olive oil
  • 1.5 cup heávy creám
  • 2 cups spinách
  • 1 cup Pármesán cheese shredded (more for gárnish)
  • 1 1/2 teáspoon pápriká
  • 1 táblespoon butter
  • 3 gárlic cloves (minced)
  • 2 táblespoons Pársley (chopped)
  • 1/2 teáspoon sált
  • Pástá:
  • 10 oz. penne pástá


  1. BáCON: ádd bácon strips to the skillet ánd cook until crispy. Tránsfer cooked bácon to á páper towel-lined plátter thát will ábsorb extrá greáse. Chop into 1 inch pieces
  2. CHICKEN: Páper towel dry the chicken ánd seáson with sált, pepper ánd gárlic powder. Then set áside.
  3. Heát olive oil in á lárge deep skillet. ádd chicken breásts ánd cook on eách side on medium high heát for ábout 4 minutes per side (for á totál of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heát to medium ánd cook covered for severál minutes until no longer pink in the center. Remove chicken from pán ánd slice it.
Full recipe at

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