Creamy Chicken and Bacon Pasta
- 450g/1 lb chicken breast fillets, boneless and skinless
- 400g/14 oz penne pasta
- 200g/7 oz fresh baby spinach leaves, thawed and drained
- 3 cups/720ml heavy cream (15%)
- 3 cups/225g grated Parmesan cheese
- 6 slices of bacon, chopped
- 5 medium tomatoes, diced
- 5 garlic cloves, minced
- 3 tablespoons/45ml olive oil
- 2 teaspoons salad seasoning
- 1 teaspoon paprika powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
1. Preheat your oven to 375°F (190°C).
2. Cook the penne pasta according to the package instructions until al dente then set it aside.
3. In a large skillet cook the chopped bacon over medium heat until crispy.
4. Remove the bacon from the skillet leaving the grease behind.
5. Add the olive oil garlic and paprika powder to the skillet and sauté for 1 minute.
6. Add the chicken breast fillets and cook until browned on all sides and cooked through.
7. Remove the chicken from the skillet and set it aside with the bacon.
8. Add the heavy cream to the skillet and bring it to a simmer.
9. Let it cook for 2-3 minutes or until slightly thickened.
10. Stir in the Parmesan cheese until melted.
11. Add the cooked pasta chicken and bacon back to the skillet.
12. Toss everything together until the pasta is well coated.
13. Season with salt cayenne pepper and salad seasoning to taste.
14. Serve hot garnished with diced tomatoes and a sprinkle of Parmesan cheese.
- skillet
- oven
- pasta cooker
- cheese grater
- cutting board
- knife
- spoon
- whisk
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