This loaded chicken bacon spinach pasta dish is tossed in a thick and creamy garlic Parmesan sauce. It’s a perfect blend of flavors that will make you think you’re eating at a restaurant!
Cast iron skillets conduct heat very well and are perfect to use when searing meat.
It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing.
Butterfly the chicken and cut the seam to create two thinner slices of equal size. This will allow them to cook evenly and prevent them from being too thick.
Don’t be afraid to season that meat and really get some flavor on there! Some of it will flavor the pan itself which will work it’s way into the sauce that you’ll cook in the same pan.
This tastes like it’s from a restaurant.” Ahhh…music to my food blogging ears. Thank you hubby. He doesn’t lie either. In fact, he’s brutally honest about my recipes. But this one, is undoubtedly a keeper. The fresh tomatoes and spinach pair perfectly together, and I never met a creamy garlic Parmesan sauce that I didn’t like. As simple as this recipe is, there are some tips about searing chicken that you should glance over first. Chicken that’s seared properly makes all the difference when you’re cooking.
How to Make Perfectly Seared Chicken:
Cast iron skillets conduct heat very well and are perfect to use when searing meat.
Medium-high heat works well for searing, and it’s important to use oil with a high smoke point such as vegetable, canola, or peanut oil to prevent the meat from burning.
It’s important to refrain from moving the meat around as it cooks. Allowing the meat to stay in the same place in the skillet ensures that the sear isn’t disrupted. You’ll notice that the chicken starts to release from the surface when it’s ready. If it’s sticking a lot to the pan, it’s not done searing.Butterfly the chicken and cut the seam to create two thinner slices of equal size. This will allow them to cook evenly and prevent them from being too thick.Don’t be afraid to season that meat and really get some flavor on there! Some of it will flavor the pan itself which will work it’s way into the sauce that you’ll cook in the same pan.
Of course you can also use any kind of pasta that you want for this meal, my husband just happens to be a penne kinda guy. Penne is also ideal for chunky and meaty dishes like this one. It’s easy to grab a nice big forkful that includes a little taste of everything.
Penne vs. Penne Rigate:
The main difference between these two types of penne pastas is that penne rigate has ridges, and those ridges really help to lock-in flavor, which makes it ideal of creamy sauces such as this.
Feel free to experiment with the flavors on this one, perhaps substituting that spinach for kale, or the chicken for ground turkey or sausage! 
Servings: 4
Chicken Bacon Spinach Pasta
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Cook Time:
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Perfectly seared chicken served over pasta that's smothered in a garlic Parmesan cream sauce with spinach and bacon!
Ingredients
- 2 tablespoons vegetable oil
- 1 boneless skinless chicken breast, large in size
- 1 teaspoon Italian seasoning a combo of thyme, oregano, & basil
- Salt/Pepper to taste
- 4 bacon strips
- 10 oz. penne pasta
Garlic Parmesan Sauce
- 2 teaspoons garlic minced
- 2 Tablespoons all-purpose flour
- 1 + 1/3 cups half and half
- 1 + 1/3 cups Parmesan cheese shredded
- 1 teaspoon red pepper flakes
- 1 cup cherry tomatoes halved
- 2 cups spinach uncooked
Instructions
- In a large cast-iron skillet, heat 2 tablespoons of vegetable oil on medium-high heat.
See Full Recipe: https://thecozycook.com/chicken-bacon-spinach-pasta/
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