Chicken Bacon Spinach Penne

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Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 1 pound of chicken skinless and boneless, either breasts or tenderloins
  • 1 teaspoon of paprika
  • 1 teaspoon of mixed Italian seasoning thyme, oregano, basil
  • Salt to taste
  • 1.5 cups of heavy cream
  • 1/2 cup of shredded Parmesan cheese plus an additional 1/2 cup for serving
  • 5 medium tomatoes coarsely chopped
  • 3 cups of fresh spinach or 1 cup if using cooked spinach
  • 5 cloves of garlic minced
  • 1/4 teaspoon of crushed red pepper flakes
  • 6 strips of bacon cooked, drained of fat, and chopped
  • 10 ounces of penne pasta substitute with gluten-free brown-rice penne for a gluten-free option

Instructions

  • Cooking the Chicken: Begin by heating two tablespoons of olive oil in a substantial skillet over medium-high heat. Introduce the chicken and sear on one side for four minutes. During this time, season the uncooked sides with paprika, Italian seasoning, and salt. Flip the chicken to the seasoned side and continue to cook for an additional three minutes on medium-high heat. Reduce the heat to low-medium, cover the skillet, and continue to cook until the chicken is thoroughly cooked and no longer pink in the center. Once done, remove the chicken from the skillet and set aside in a warm location.
  • Preparing the Alfredo Sauce: Utilize the same skillet to prepare the Alfredo sauce. Add the heavy cream and bring it to a boil. After the cream begins to boil, incorporate the half-cup of shredded Parmesan cheese. Reduce the heat to achieve a simmer and stir continuously for approximately 1 to 3 minutes, until the cheese is fully melted and the sauce attains a creamy consistency.
  • Adding Vegetables and Bacon: To the creamy Alfredo sauce in the skillet, add the cubed tomatoes, fresh spinach, minced garlic, and crushed red pepper flakes. Stir these ingredients over medium heat until the spinach begins to wilt and integrate into the sauce. Incorporate one-third of the cooked chicken, now sliced into small strips, and half of the cooked bacon. Remove the skillet from heat once everything is thoroughly combined.
  • Cooking the Pasta: In parallel, bring a large pot of water to a boil and add the penne pasta. Cook the pasta according to package instructions, usually between 10 to 15 minutes, until al dente. Drain the pasta once cooked.
  • Combining Ingredients and Reheating: Add the drained pasta directly into the skillet containing the sauce. Reintroduce the skillet to low heat to gently reheat the combined ingredients. At this stage, mix in the remaining half of the bacon and the rest of the chicken strips, reheating them slightly for enhanced flavor integration.
  • Serving: Upon serving, garnish the pasta with an additional half-cup of shredded Parmesan cheese to enrich the flavor and presentation.

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