Chicken and Bacon Pasta in Garlic Cream Sauce
Chicken and Bacon Pasta in Garlic Cream Sauce
There are tonnes of recipes out there for some form of chicken and bacon pasta – and for good reason too, they taste amazing together. This lovely pasta dish includes chicken, bacon, fresh tomatoes and baby spinach all in a cheesy, creamy garlic sauce.
You start off cooking the whole chicken breast fillets with a mix of paprika and Italian herbs which give the entire dish a fantastic depth of flavour. Add garlic and a little chilli and you’ve got a sauce that can’t be beat.
Serves: 4-6
Prep time: 20 minutes
Cook time: 25 minutes
Difficulty: EASY
Ingredients:
2 tablespoons olive oil
2 chicken breast fillets
1 teaspoon paprika
1 teaspoon dried Italian herbs
5 medium tomatoes, chopped
125gms baby spinach
5 garlic cloves, minced
1 pinch ground chilli flakes (optional)
3 rashers of bacon, chopped
300mls cream
1 1/3 cups grated parmesan cheese
500gms penne pasta
¼ cup parmesan cheese, to serve
Method:
1. Cook bacon in a large frying pan until just crisp and golden. Remove to a plate.
2. Set a large pot of water to boil and cook pasta as per packet directions.
3. Meanwhile, heat oil in the frying pan and cook whole chicken fillets on medium high on one side for 5 minutes. Sprinkle the uncooked side of the chicken with paprika and Italian herbs before turning and continuing to cook for a further 5-7 minutes or until cooked through. Remove chicken to a plate and slice into smaller pieces.
4. To the same pan, add chopped tomatoes, spinach, garlic, chilli flakes, chicken, bacon and cream. Stir to combine and cook for a few minutes until the spinach has wilted and the sauce has started to simmer.
5. Stir the parmesan cheese through the sauce until melted.
6. Add pasta to the frying pan with the sauce and mix thoroughly. Top with extra grated parmesan cheese and serve with crusty bread.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breast fillets
- 1 teaspoon paprika
- 1 teaspoon dried Italian herbs
- 5 medium tomatoes, chopped
- 125gms baby spinach
- 5 garlic cloves, minced
- 1 pinch ground chilli flakes (optional)
- 3 rashers of bacon, chopped
- 300mls cream
- 1 1/3 cups grated parmesan cheese
- 500gms penne pasta
- ¼ cup parmesan cheese, to serve
Instructions
- 1. Cook bacon in a large frying pan until just crisp and golden. Remove to a plate.
- 2. Set a large pot of water to boil and cook pasta as per packet directions.
- 3. Meanwhile, heat oil in the frying pan and cook whole chicken fillets on medium high on one side for 5 minutes. Sprinkle the uncooked side of the chicken with paprika and Italian herbs before turning and continuing to cook for a further 5-7 minutes or until cooked through. Remove chicken to a plate and slice into smaller pieces.
- 4. To the same pan, add chopped tomatoes, spinach, garlic, chilli flakes, chicken, bacon and cream. Stir to combine and cook for a few minutes until the spinach has wilted and the sauce has started to simmer.
- 5. Stir the parmesan cheese through the sauce until melted.
- 6. Add pasta to the frying pan with the sauce and mix thoroughly. Top with extra grated parmesan cheese and serve with crusty bread.
Jill Slater
Jill is a busy wife and mother of four young children. She loves nothing more than making people giggle, and loves to settle in with a glass of wine (or four) and wander about the internet. Feel free to follow her to see all the cool stuff she finds!
