Cheesy Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Sauce

I used to think creamy pasta was complicated until I realized you could make restaurant-quality garlic cream sauce at home with just a few ingredients. Now I make this chicken and bacon pasta about twice a month because it’s one of those meals that looks fancy but comes together in about 30 minutes.

The secret is getting everything prepped before you start cooking—dice your bacon, slice your chicken, chop your tomatoes. Once you get going, it moves fast. You’ll cook the bacon first to render out the fat, which gives you all that flavor to cook your chicken in. Then it’s just a matter of making a simple cream sauce with garlic and parmesan, tossing in some spinach and tomatoes, and mixing it all with your pasta.

My family requests this one constantly, and I don’t blame them. It’s got everything—crispy bacon, juicy chicken, fresh vegetables, and a rich garlic sauce that coats every piece of penne.

SAVE NOW

What Kind of Chicken Should I Use?

For this pasta dish, boneless skinless chicken breasts work great, but chicken tenderloins are actually my preferred choice since they’re already the perfect size and cook more evenly. If you’re using chicken breasts, try to get ones that are similar in thickness so they cook at the same rate – you can always pound them to an even thickness if needed. Fresh or thawed frozen chicken both work fine here, just make sure frozen chicken is completely thawed and patted dry before cooking. And here’s a time-saving tip: you can even use a rotisserie chicken from the store and just shred or cube the meat, which cuts your cooking time way down.

SAVE NOW

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swapping ingredients:

• Penne pasta: Any short pasta shape works great here – try rigatoni, fusilli, or farfalle. They all hold onto that creamy sauce nicely.
• Chicken: Chicken thighs are a solid alternative to breasts and tend to stay juicier. You could also use turkey cutlets or even shrimp if you’re feeling adventurous.
• Heavy cream: For a lighter version, use half-and-half, though the sauce will be thinner. You can add an extra tablespoon of Parmesan to help thicken it up.
• Fresh spinach: Frozen spinach works fine – just thaw it completely and squeeze out all the excess water before adding. You can also swap in kale or arugula for a different flavor.
• Fresh tomatoes: Cherry or grape tomatoes (halved) make a good substitute, or use a 14-oz can of diced tomatoes if fresh aren’t available. Just drain them well before adding.
• Bacon: Turkey bacon or pancetta work as alternatives. For a vegetarian version, skip the bacon entirely and add some sun-dried tomatoes for that salty, savory punch.
• Parmesan cheese: Pecorino Romano gives you a similar salty, sharp flavor. In a pinch, you could use Asiago, though the taste will be a bit milder.

Watch Out for These Mistakes While Cooking

The biggest mistake with this pasta dish is overcooking the chicken, which can leave it dry and rubbery – pull it from the heat when it reaches 155°F on an instant-read thermometer, as it will continue cooking while it rests. Another common error is adding the spinach too early, causing it to become mushy and lose its color, so toss it in at the very end and just let it wilt for about a minute. Don’t let your cream sauce boil too hard after adding the Parmesan cheese, or it might break and become grainy instead of smooth – keep it at a gentle simmer and stir constantly. Finally, make sure to reserve about a cup of pasta water before draining, as adding a splash to your sauce helps it cling to the noodles better and brings everything together.

SAVE NOW

What to Serve With Chicken and Bacon Pasta?

This pasta is pretty hearty on its own, but I love serving it with some warm garlic bread or a crusty baguette to scoop up all that creamy garlic sauce. A simple side salad with mixed greens, cucumbers, and a light vinaigrette helps balance out the richness of the cream and bacon. If you want to add more veggies to the meal, roasted broccoli or green beans seasoned with a little olive oil and lemon work really well alongside this dish. You could also serve it with some breadsticks and marinara sauce for dipping if you’re feeding a crowd.

Storage Instructions

Store: This pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together overnight, making it perfect for meal prep or leftovers throughout the week.

Freeze: You can freeze this pasta for up to 2 months in a freezer-safe container. Just know that cream-based sauces can sometimes separate a bit when frozen, but a good stir while reheating usually brings it back together nicely.

Reheat: Warm it up on the stovetop over medium-low heat with a splash of cream or milk to loosen the sauce. You can also microwave individual portions, but add a tablespoon of water or cream first and stir halfway through to keep it from drying out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 150-170 g
• Fat: 140-160 g
• Carbohydrates: 185-205 g

Ingredients

For the pasta and meat:

• 10 oz penne (I use Barilla for the best al dente texture)
• 1.25 lbs chicken (sliced into 1-inch strips)
• 8 bacon strips (diced into 1/2-inch pieces)
• 2 tbsp olive oil

For the seasoning:

• 1 tsp paprika
• 1.5 tsp italian seasoning
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper

For the garlic cream sauce:

• 2 cups heavy cream
• 3/4 cup parmesan (freshly grated for a smoother melt)
• 5 roma tomatoes (chopped into 1/2-inch cubes)
• 4 cups fresh baby spinach
• 6 garlic cloves (freshly minced for best flavor)
• 1/2 tsp red pepper flakes
• 1/2 tsp lemon juice

For the topping:

• 1/2 cup parmesan (I like Sargento Off The Block for finishing)
• 2 tbsp fresh basil, julienned

Step 1: Prepare Mise en Place and Cook Pasta

• 10 oz penne
• 1.25 lbs chicken
• 8 bacon strips
• 5 roma tomatoes
• 6 garlic cloves
• 1.5 cups parmesan

Start by bringing a large pot of salted water to a boil for the pasta.

While waiting, mince the garlic, chop the tomatoes into 1/2-inch cubes, slice the chicken into 1-inch strips, dice the bacon into 1/2-inch pieces, and grate the parmesan cheese.

Once water boils, add the penne and cook according to package directions until al dente (about 10-12 minutes), then drain and set aside.

Having everything prepped before you start cooking ensures smooth workflow and prevents overcooking any components.

Step 2: Cook Bacon and Chicken in One Pan

• 2 tbsp olive oil
• 8 bacon strips
• 1.25 lbs chicken
• 1 tsp paprika
• 1.5 tsp italian seasoning
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the diced bacon and cook until crispy, about 4-5 minutes, then remove and set aside on a paper towel.

In the same skillet with the bacon fat remaining, add the sliced chicken and sear without moving for 4 minutes to develop a golden crust.

Sprinkle the paprika, Italian seasoning, salt, and pepper over the chicken, flip, and cook for another 3 minutes.

Reduce heat to low-medium, cover, and cook until the chicken reaches 165°F internal temperature (about 3-4 minutes more).

Remove the chicken and set aside—I like to keep the bacon and chicken separate for better texture control when finishing the dish.

Step 3: Build the Garlic Cream Sauce Base

• 2 cups heavy cream
• 3/4 cup parmesan
• 6 garlic cloves
• 1/2 tsp red pepper flakes

Using the same skillet with rendered fat from the bacon and chicken, pour in the 2 cups of heavy cream and bring to a gentle simmer over medium heat, stirring occasionally for about 2 minutes.

Add the freshly grated parmesan cheese in small handfuls, stirring constantly until fully melted and smooth—this takes about 1-3 minutes and creates a silky base.

Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant but not browned.

The residual flavors from the bacon and chicken in the pan will infuse into the cream sauce naturally.

Step 4: Add Tomatoes, Spinach, and Lemon Juice

• 5 roma tomatoes
• 4 cups fresh baby spinach
• 1/2 tsp lemon juice

Add the chopped tomatoes to the simmering sauce and stir gently for about 1 minute to warm through.

Then add the 4 cups of fresh baby spinach in handfuls, stirring continuously over medium heat until fully wilted, about 2-3 minutes.

Finish by stirring in the 1/2 teaspoon of lemon juice, which brightens the sauce and balances the richness of the cream.

The heat from the sauce will gently cook the tomatoes while keeping them slightly textured rather than broken down.

Step 5: Combine Pasta with Sauce and Proteins

• cooked pasta from Step 1
• sliced chicken from Step 2
• cooked bacon from Step 2
• garlic cream sauce with vegetables from Step 4

Slice the cooked chicken from Step 2 into bite-sized pieces.

Add the drained pasta from Step 1 to the sauce along with half of the cooked bacon from Step 2 and about one-third of the sliced chicken, folding gently to coat everything in the creamy sauce.

Heat over low heat for 1-2 minutes, stirring gently until everything is warmed through and well combined.

The pasta will absorb some of the sauce and the flavors will meld beautifully.

Step 6: Plate and Garnish with Remaining Toppings

• remaining sliced chicken from Step 2
• remaining cooked bacon from Step 2
• 1/2 cup parmesan
• 2 tbsp fresh basil

Transfer the pasta mixture to serving bowls or plates.

Top each portion with the remaining chicken from Step 2, remaining crispy bacon from Step 2, and fresh parmesan cheese (using the finishing parmesan you set aside).

Finish with the julienned fresh basil scattered on top for color and a fresh herb accent.

I prefer finishing with fresh basil rather than cooking it in the sauce because it keeps its bright flavor and vibrant green color, which makes the dish look restaurant-quality.

Cheesy Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Sauce

Delicious Cheesy Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Sauce recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings 4 servings

Calories 2750 kcal

Ingredients

  

For the pasta and meat

• 10 oz penne (I use Barilla for the best al dente texture)
• 1.25 lbs chicken (sliced into 1-inch strips)
• 8 bacon strips (diced into 1/2-inch pieces)
• 2 tbsp olive oil

For the seasoning

• 1 tsp paprika
• 1.5 tsp italian seasoning
• 1/2 tsp salt
• 1/4 tsp fresh cracked black pepper

For the garlic cream sauce

• 2 cups heavy cream
• 3/4 cup parmesan (freshly grated for a smoother melt)
• 5 roma tomatoes (chopped into 1/2-inch cubes)
• 4 cups fresh baby spinach
• 6 garlic cloves (freshly minced for best flavor)
• 1/2 tsp red pepper flakes
• 1/2 tsp lemon juice

For the topping

• 1/2 cup parmesan (I like Sargento Off The Block for finishing)
• 2 tbsp fresh basil, julienned

Instructions

 

• Start by bringing a large pot of salted water to a boil for the pasta. While waiting, mince the garlic, chop the tomatoes into 1/2-inch cubes, slice the chicken into 1-inch strips, dice the bacon into 1/2-inch pieces, and grate the parmesan cheese. Once water boils, add the penne and cook according to package directions until al dente (about 10-12 minutes), then drain and set aside. Having everything prepped before you start cooking ensures smooth workflow and prevents overcooking any components.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced bacon and cook until crispy, about 4-5 minutes, then remove and set aside on a paper towel. In the same skillet with the bacon fat remaining, add the sliced chicken and sear without moving for 4 minutes to develop a golden crust. Sprinkle the paprika, Italian seasoning, salt, and pepper over the chicken, flip, and cook for another 3 minutes. Reduce heat to low-medium, cover, and cook until the chicken reaches 165°F internal temperature (about 3-4 minutes more). Remove the chicken and set aside—I like to keep the bacon and chicken separate for better texture control when finishing the dish.
• Using the same skillet with rendered fat from the bacon and chicken, pour in the 2 cups of heavy cream and bring to a gentle simmer over medium heat, stirring occasionally for about 2 minutes. Add the freshly grated parmesan cheese in small handfuls, stirring constantly until fully melted and smooth—this takes about 1-3 minutes and creates a silky base. Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant but not browned. The residual flavors from the bacon and chicken in the pan will infuse into the cream sauce naturally.
• Add the chopped tomatoes to the simmering sauce and stir gently for about 1 minute to warm through. Then add the 4 cups of fresh baby spinach in handfuls, stirring continuously over medium heat until fully wilted, about 2-3 minutes. Finish by stirring in the 1/2 teaspoon of lemon juice, which brightens the sauce and balances the richness of the cream. The heat from the sauce will gently cook the tomatoes while keeping them slightly textured rather than broken down.
• Slice the cooked chicken from Step 2 into bite-sized pieces. Add the drained pasta from Step 1 to the sauce along with half of the cooked bacon from Step 2 and about one-third of the sliced chicken, folding gently to coat everything in the creamy sauce. Heat over low heat for 1-2 minutes, stirring gently until everything is warmed through and well combined. The pasta will absorb some of the sauce and the flavors will meld beautifully.
• Transfer the pasta mixture to serving bowls or plates. Top each portion with the remaining chicken from Step 2, remaining crispy bacon from Step 2, and fresh parmesan cheese (using the finishing parmesan you set aside). Finish with the julienned fresh basil scattered on top for color and a fresh herb accent. I prefer finishing with fresh basil rather than cooking it in the sauce because it keeps its bright flavor and vibrant green color, which makes the dish look restaurant-quality.