Here, we tossed crispy bacon, spinach, chicken breasts, and spaghetti in our creamy Tuscan-inspired sauce for a hearty chicken pasta dinner that's just as perfect for date night as it is for a simple and quick weeknight dinner.
Ingreadient
- 12 oz. spaghetti
- 1 Tbsp. extra-virgin olive oil
- 3 boneless, skinless chicken breasts (about 1 1/4 pounds)
- Kosher salt
- Freshly ground black pepper
- 6 slices bacon
- 2 cloves garlic
- 2 c. cherry tomatoes, halved
- 1/2 c. heavy cream
- 1/3 c. freshly grated Parmesan
- 3 c. packed baby spinach
- Freshly torn basil, for garnish
Direction
- Preheat oven to 350°, rack in the middle position.
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.
- Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.
- Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.
- Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.
- Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
- Garnish with basil before serving.
