Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The creamy sauce of this pasta dish is the sure winner! You need to bite your teeth into this. I promise you that you are going to love it. Enjoy!
Ingredients:
10 ounces penne pasta (for a gluten-free version, use gluten-free brown-rice penne)
½ c Parmesan cheese, shredded, for serving
6 bacon strips, cooked, drained off fat, and chopped
2 tbsp olive oil
3 c fresh spinach or 1 c cooked spinach
5 tomatoes (medium, chopped in large cubes)
1 pound chicken (skinless, boneless chicken breasts or tenderloins)
¼ tsp red pepper flakes, crushed
½ c Parmesan cheese, shredded
5 garlic cloves, minced
1 tsp paprika
1 tsp Italian seasoning (thyme, oregano, basil – combined)
salt to taste
1.5 c heavy cream
Directions:
Place a large skillet on the stove and turn the heat to medium-high.
Add 2 tbsp of olive oil and allow it to become hot.
Add the chicken into the hot skillet, then cook each side for about 4 minutes or until brown. Season the chicken with paprika, salt, and Italian seasoning.
Transfer the chicken onto a clean plate and slice them into small pieces when cool enough to handle.
Add heavy cream into the empty skillet, then allow it to boil. Scrape the bottom of the skillet to get the browned bits.
Add the shredded Parmesan cheese.
Turn the heat down to low, then stir the cheese until melted completely. Simmer for about 3 minutes.
Add chopped tomatoes, red pepper, garlic, and fresh spinach. Stir until well incorporated.
Add ⅓ of the chopped chicken and ½ of the bacon. Stir until well combined. Remove the skillet from the heat.
Cook the pasta according to the directions provided on the package. Drain.
Add the cooked pasta into the skillet, then toss until well coated with the sauce.
Put the skillet back on the stove and turn the heat to low to reheat for a few minutes.
Scatter the rest of the bacon and chicken slices on top.
Sprinkle ½ cup of shredded cheese over the chicken.
Serve and enjoy!