Ingredients:
8 ounces penne pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices bacon, cooked and crumbled
2 cups fresh spinach, chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1 cup grated Parmesan cheese
1 cup heavy cream
1/2 cup chicken broth
2 tablespoons unsalted butter
Salt and black pepper to taste
Fresh basil or parsley for garnish (optional)
Instructions:
Cook the Pasta:
Cook the penne pasta according to the package instructions. Drain and set aside.
Cook Chicken:
In a large skillet, cook the chicken pieces over medium-high heat until they are no longer pink in the center. Season with salt and black pepper. Remove from the skillet and set aside.
Prepare Bacon:
Cook the bacon until crispy, then crumble it into small pieces. Set aside.
Sauté Garlic and Spinach:
In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted.
Add Cherry Tomatoes:
Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to soften.
Make Alfredo Sauce:
Pour in the heavy cream and chicken broth, and bring the mixture to a simmer. Reduce the heat to low, and stir in the grated Parmesan cheese until melted. Add the butter and continue to stir until the sauce is smooth and creamy.
Combine Ingredients:
Add the cooked penne pasta, cooked chicken, and crumbled bacon to the skillet. Toss everything together until well combined and heated through.
Adjust Seasoning:
Taste and adjust the seasoning with salt and black pepper as needed.
Garnish and Serve:
Garnish with fresh basil or parsley if desired. Serve the Chicken Bacon Spinach Penne hot, and enjoy!
