The first time I made this dish, I was frantically searching my refrigerator for something that would feed my family on a Tuesday evening when everything felt chaotic. My daughter had soccer practice in an hour, my husband was working late, and I had exactly three strips of bacon left from weekend breakfast, some wilted spinach that needed rescuing, and chicken breasts that had been staring at me accusingly for two days. Sometimes the best recipes are born from these moments of beautiful desperation, when you’re forced to trust your instincts and let ingredients speak to each other.
I remember standing in my kitchen, the late afternoon light streaming through the window, illuminating dust motes that danced like tiny possibilities in the air. The bacon began sizzling in my cast iron pan, and suddenly that familiar, smoky aroma filled the space, transforming my scattered evening into something that felt intentional. My daughter wandered in, drawn by the scent, and asked if we could eat together before she left. That’s when I knew this dish was going to be special – not because it was complicated or fancy, but because it had the power to gather people, to create a pocket of calm in our whirlwind day.
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What Makes This Dish Special
This chicken bacon spinach penne represents everything I love about weeknight cooking – it’s sophisticated enough to feel special, yet practical enough to become a regular rotation meal. The smokiness of bacon provides a savory foundation, while tender chicken adds substance and the spinach brings both color and a whisper of earthiness. The pasta becomes a canvas for these flavors to meld together, creating something greater than the sum of its parts. What truly sets this recipe apart is how it transforms simple pantry staples into a restaurant-quality meal that takes less than thirty minutes from start to finish.
Ingredients
Protein and Bacon:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
Pasta and Vegetables:
- 12 ounces penne pasta
- 4 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 medium yellow onion, diced
Sauce Components:
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
Instructions
Begin by setting a large pot of salted water to boil – this is your foundation, and like all good foundations, it requires patience. The water should taste like the sea, generously salted, because this is your only opportunity to season the pasta from within. While you wait for those first eager bubbles to appear, heat a large skillet over medium-high heat and add your chopped bacon. There’s something deeply satisfying about the way bacon transforms from pale, fatty strips into golden, crispy treasures that will anchor your entire dish.
Listen carefully as the bacon cooks – you’ll hear the initial gentle sizzling give way to more aggressive popping as the fat renders out. This usually takes about five to six minutes, but trust your senses more than the clock. When the bacon reaches that perfect balance of crispy edges and chewy centers, use a slotted spoon to transfer it to a paper towel-lined plate. Don’t you dare discard that rendered fat – it’s liquid gold that will infuse your chicken with smoky richness.
Season your chicken pieces generously with salt and pepper, then add them to the same skillet with the bacon fat. The chicken should sizzle immediately when it hits the pan – if it doesn’t, your heat isn’t high enough. Cook the chicken for about six to seven minutes, turning occasionally, until each piece develops a beautiful golden crust and the internal temperature reaches 165 degrees. The chicken should feel firm but not tight when you press it gently with your spatula. Remove the cooked chicken to the same plate as your bacon, letting them become acquainted while you build the rest of your dish.
By now, your pasta water should be at a rolling boil. Add your penne and cook according to package directions until just shy of al dente – it will finish cooking in your sauce, absorbing those beautiful flavors. Good pasta has a bite to it, a slight resistance that tells you it respects itself enough not to turn to mush at the first sign of heat.
While the pasta dances in its bubbling bath, reduce your skillet heat to medium and add olive oil to the remaining bacon fat. Add your diced onion and cook for about three minutes until it begins to soften and turn translucent. The onion will pick up some of those beautiful browned bits from the bottom of the pan – this is called fond, and it’s where much of your flavor lives. Add the minced garlic and cook for just thirty seconds more, until fragrant. Garlic burns quickly and turns bitter, so watch it carefully and trust your nose.
Pour in the chicken broth, scraping up any remaining fond with a wooden spoon. This deglazing process is like reading the story your ingredients have written on the bottom of your pan – don’t waste a single chapter. Add the heavy cream, Italian seasoning, and red pepper flakes if you’re using them. Bring this mixture to a gentle simmer, then reduce the heat to low and let it thicken slightly, about three to four minutes.
Now comes the beautiful reunion. Return your bacon and chicken to the skillet, followed by the spinach. The spinach will seem like an overwhelming amount at first, but watch as it wilts down to nearly nothing, concentrating its earthy flavor and adding gorgeous color to your dish. Stir everything gently, letting the spinach wilt completely.
Drain your pasta, reserving about half a cup of the starchy cooking water – this liquid is your secret weapon for creating silky, clingy sauces. Add the hot pasta directly to your skillet along with the Parmesan cheese. Toss everything together, adding pasta water a tablespoon at a time until your sauce coats each piece of penne perfectly. The starch from the pasta water helps bind everything together, creating a cohesive dish rather than pasta sitting in a puddle of cream.
Taste and adjust your seasoning – this is your moment to make the dish truly yours. Perhaps it needs a bit more salt, or maybe a crack of fresh black pepper. Some evenings call for an extra pinch of red pepper flakes, while others whisper for more Parmesan.
Chef’s Notes
This dish improves with a few minutes of resting time, allowing the flavors to settle and the sauce to thicken slightly. If you’re preparing it ahead, store the pasta and sauce separately in the refrigerator for up to three days. When reheating, add a splash of chicken broth or cream to restore the sauce’s silky consistency. For a lighter version, substitute half-and-half for heavy cream, though you’ll lose some of that luxurious richness. The recipe also welcomes variations – sun-dried tomatoes add a bright acidity, while mushrooms contribute an earthy depth that pairs beautifully with the bacon.
Serves: 4-6 people
Total Time: 30 minutes