Creamy Spinach Chicken Pasta With Bacon Recipes

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

CREAMY SPINACH CHICKEN PASTA WITH BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
• While pasta is cooking, cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Set bacon on paper towels to drain.
• Season chicken with garlic powder, salt, and pepper.
• Heat oil in a skillet over medium heat. Add seasoned chicken; cook and stir until no longer pink in the center and the juices run clear, 5 to 7 minutes. Remove chicken to a plate.
• Melt butter in the large skillet. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add tomatoes and cook until juices start to release, 3 to 5 minutes. Stir in spinach and cook until wilted, about 3 minutes. Mix in paprika, Italian seasoning, 1/2 teaspoon salt, and pepper flakes. Slowly add cream; bring mixture to a boil. Mix in Parmesan cheese, bacon, chicken, and parsley until well combined. Stir in pasta.

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

Steps:

• Cook the bacon in a large pot over medium-high heat until crispy.
• Add the chicken and cook until no pink is showing. Remove the chicken.
• Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• Put the chicken back in, add the milk, then stir.
• Bring the milk to a boil, then add the pasta.
• Stir constantly for about 10 minutes until the pasta is cooked.
• Add the parmesan, then mix until the cheese has melted. Serve!
• Enjoy!

CREAMY CHICKEN BUCATINI WITH BACON

Steps:

• In a large non-stick skillet, cook bacon over medium heat until crispy, about 5 minutes. Transfer bacon to paper towel-lined plate and remove all but 2 tbsp of the fat from the pan. Increase heat to medium high and cook chicken until golden, sprinkling with Italian seasoning, salt and black pepper to taste. Remove chicken from pan and set aside with bacon.
• Add tomato paste to same pan, stirring until deep rich red colour, about 2 minutes. Sprinkle with chili flakes if using. Stir in Campbell’s Cream of Mushroom soup and milk until smooth.
• Stir in bucatini (or any long pasta such as penne or rigatoni), spinach, chicken and bacon and mix until evenly coated. Cook over medium heat until spinach is just wilted and everything is heated through, about 5 minutes.

CHICKEN AND BACON PASTA WITH SPINACH AND TOMATOES IN GARLIC CREAM SAUCE

Steps:

• Heat 2 tablespoons of olive oil in a large skillet, on medium-high heat. Add chicken and cook on one side on medium-high heat for 4 minutes. While it cooks, sprinkle the uncooked sides of the chicken with paprika, Italian seasoning, and salt. Flip the chicken over, and cook on the other side for 3 more minutes on medium-high heat. Reduce heat to low-medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
• To the same pan (but without chicken), add heavy cream and bring to boil. Only after the heavy cream starts boiling, add shredded Parmesan cheese. Immediately reduce to simmer (low-medium heat) and stir, while simmering, until the cheese melts and the sauce is creamy, for about 1 or 3 minutes.
• To the same pan with the creamy sauce, add chopped tomatoes, fresh spinach, garlic, crushed red pepper. Stir in the sauce on medium heat just until the spinach starts to wilt and sinks into the sauce. Add 1/3 of the cooked chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything. Remove from heat.
• In the meantime bring a large pot of water to boil, add pasta, and cook according to instructions (usually 10 to 15 minutes). Drain the pasta.
• Add cooked pasta to the skillet with the sauce and reheat on low heat. When ready to serve, top the pasta with the remaining half of bacon (cooked, drained of fat, chopped, gently reheated) and the remaining 2/3 of the cooked chicken (sliced into small strips, gently reheated). This is done for presentation purposes.
• When serving, top the pasta with 1/2 cup of shredded Parmesan cheese.

CREAMY CHICKEN, MUSHROOM, AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a serving bowl or a deep platter.
• Meanwhile, heat olive oil in a large skillet over medium-high heat for 1 to 2 minutes. Season tenders with salt and pepper, place in the hot oil, and cook until lightly brown on one side, 3 to 4 minutes. Turn and cook on the other side until light brown, an additional 3 to 4 minutes. Transfer chicken to a plate.
• Add mushrooms and onion to the hot skillet and cook until onion is lightly browned, 4 to 5 minutes. Stir in garlic and cook for 1 minute. Stir in chicken broth and mustard, season with salt and pepper, and cook for 5 minutes. Return chicken tenders to skillet and submerge them in the broth mixture. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and place on top of the cooked pasta.
• Continue to cook the sauce until slightly thickened, about 3 minutes. Turn off heat and stir in cream. Add spinach stir until slightly wilted, about 1 minute. Pour sauce over chicken and pasta. Sprinkle with Parmesan cheese and garnish with parsley.

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Steps:

• Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
• Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
• Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
• Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
• Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
• Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
• Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
• To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

CREAMY SPINACH PASTA

Steps:

• Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.