I am excited to share my twist on a Creamy Tuscan Chicken Pasta. I combine 8 oz penne, tender chicken slices, crisp bacon, garlic, and cherry tomatoes with fresh spinach in a luscious cream and broth sauce. The Italian seasoning brings a familiar yet unforgettable Italian inspiration to the plate.

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I’ve always been a fan of bold flavors and this dish really delivers. I made my version of Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce on a lazy Saturday and it blew my mind.

I used 8 oz penne pasta, thinly sliced chicken breasts, and chopped bacon. The garlic, heavy cream and chicken broth combined with cherry tomatoes and fresh spinach create a sauce that’s rich and tangy, kinda like a twist on Tuscan Pasta Recipes you might see in Cancun Chicken Pasta or Chicken Tender Pasta.

I seasoned everything with Italian seasoning, salt and pepper and finished it with a sprinkle of Parmesan if you’re feeling extra indulgent. It’s perfect for those nights when you want something that’s fancy enough to impress but still feels like a fun take on your favorite home-cooked meal.

Enjoy and let curiosity be your guide in the kitchen.

Why I Like this Recipe

I love this recipe because it gives me a rich, creamy sauce that just clings to the pasta and all the other ingredients so well, even when I’m in a rush.
I really dig how the bacon and chicken come together—the bacon gets perfectly crispy while the chicken stays tender, making every bite super satisfying.
I like how the fresh spinach and cherry tomatoes add this burst of taste and color, which makes me feel like im eating something that’s both tasty and a bit healthy.
And honestly, it’s simple enough to pull together on a busy night, yet the flavors blend so beautifully that it always feels like a special meal.

Ingredients

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Penne pasta: Carbohydrate rich base that gives energy for this filling meal.
Chicken breasts: Lean protein meat thats essential for muscle building and flavor absorption.
Bacon: Salty, smoky ingredient adding extra protein and rich taste to every bite.
Cherry tomatoes: Bright tomatoes lend vitamins, tangy sweetness, and antioxidants for a zesty pop.
Spinach: Fresh leaves offer vitamins, fiber and an earthy flavor while keeping it healthy.
Garlic: Minced garlic adds a robust aroma and flavour boost thats hard to miss.
Olive oil: Extra virgin olive oil gives healthy fats and helps meld all the ingredients together.
Heavy cream: Heavy cream brings a rich, velvety texture and indulges the sauce with depth.

Ingredient Quantities

8 oz penne pasta

2 chicken breasts, thinly sliced

6 slices bacon, chopped

3 garlic cloves, minced

1 cup heavy cream

1 cup chicken broth

1 cup cherry tomatoes, halved

2 cups fresh spinach

2 tbsp olive oil

1 tsp Italian seasoning

Salt and pepper to taste

1/2 cup grated Parmesan cheese (optional)

How to Make this

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1. Boil the penne pasta in salted water until its al dente, then drain and set aside.

2. In a large skillet, fry the chopped bacon over medium heat until crisp, then take it out and save the bacon fat in the pan.

3. Season the sliced chicken breasts with salt, pepper, and Italian seasoning then add them to the skillet; cook until they’re browned on both sides.

4. Pour in the olive oil and add the minced garlic to the same pan, cooking for about a minute til it’s fragrant.

5. Slowly mix in the chicken broth and heavy cream, stirring well and letting it simmer for a couple minutes.

6. Stir in the halved cherry tomatoes and let them soften a little bit in the sauce.

7. Return the crispy bacon back to the pan and then toss in the fresh spinach, cooking until the spinach wilts.

8. Add the drained penne pasta to the skillet and mix everything together, making sure the pasta is well coated in the sauce.

9. Taste and adjust the salt and pepper as needed.

10. For an extra touch, sprinkle grated Parmesan cheese on top if you want, then serve hot and enjoy your meal.

Equipment Needed

1. A large pot to boil the pasta in salted water and a colander to drain it afterward
2. A large skillet to cook the bacon and chicken along with the sauce
3. A cutting board for chopping the bacon and slicing the chicken breasts
4. A chef’s knife for slicing the chicken, chopping the bacon, and mincing the garlic
5. Measuring cups to accurately measure the heavy cream and chicken broth
6. Measuring spoons for the Italian seasoning, salt, and pepper
7. A wooden spoon or spatula to stir the mixture in the skillet
8. An extra bowl or plate to set aside the drained pasta if needed

FAQ

Can I use another type of pasta? A: Yeah, you can swap penne for other types like spaghetti or fettuccine. Just remember different pastas might need a varyin cook time.

How should I tell if the chicken is done? A: The chicken should be fully opaque with no pink in the middle. If you're unsure, cut a small piece to check and make sure it's no longer raw.

Can I leave out or replace the heavy cream? A: Sure, if you need a lighter version, you can use half-and-half or even a mix of milk and a bit of flour to thicken up the sauce. Just be aware the flavor and texture might change a bit.

Is it necessary to add bacon? A: Bacon adds a lovely smokey flavor to the dish, but if you don't eat it, you can totally chop it out or replace it with turkey bacon or even a veggie bacon alternative.

Can I make this ahead of time? A: It's best enjoyed fresh since the spinach can wilt and the sauce might thicken when stored. If you have leftovers, store them in the fridge and gently warm it up on the stove adding a splash of broth or water.

Chicken And Bacon Pasta With Spinach And Tomatoes In Garlic Cream Sauce Recipe Substitutions and Variations

2 chicken breasts: you can use bone-in thighs or even turkey cutlets for a different flavor
6 slices bacon: try substituting with pancetta or turkey bacon if you want it leaner
1 cup heavy cream: mixing half-and-half with a bit of butter works, or use coconut cream for a non dairy twist
1 cup chicken broth: vegetable broth makes a fine swap for a lighter taste
1 cup cherry tomatoes: grape tomatoes or even regular diced tomatoes can be used instead

Pro Tips

1. You might wanna let the bacon cool a bit and use the fat from it to cook the chicken and garlic since that adds a lot of flavor to the dish
2. Make sure you don’t overcook the chicken; the thin slices cook super fast so keep an eye on them or they could get tough
3. When you add the garlic to the pan, lower the heat a little so it doesn’t burn – burnt garlic can taste bitter and mess up the sauce
4. Before mixing everything together with the pasta, taste your sauce and adjust the salt and pepper as needed for an extra kick

Chicken And Bacon Pasta With Spinach And Tomatoes In Garlic Cream Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

731

kcal

Equipment: 1. A large pot to boil the pasta in salted water and a colander to drain it afterward
2. A large skillet to cook the bacon and chicken along with the sauce
3. A cutting board for chopping the bacon and slicing the chicken breasts
4. A chef’s knife for slicing the chicken, chopping the bacon, and mincing the garlic
5. Measuring cups to accurately measure the heavy cream and chicken broth
6. Measuring spoons for the Italian seasoning, salt, and pepper
7. A wooden spoon or spatula to stir the mixture in the skillet
8. An extra bowl or plate to set aside the drained pasta if needed

Ingredients

8 oz penne pasta
2 chicken breasts, thinly sliced
6 slices bacon, chopped
3 garlic cloves, minced
1 cup heavy cream
1 cup chicken broth
1 cup cherry tomatoes, halved
2 cups fresh spinach
2 tbsp olive oil
1 tsp Italian seasoning
Salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)

Directions

Boil the penne pasta in salted water until its al dente, then drain and set aside.
In a large skillet, fry the chopped bacon over medium heat until crisp, then take it out and save the bacon fat in the pan.
Season the sliced chicken breasts with salt, pepper, and Italian seasoning then add them to the skillet; cook until they’re browned on both sides.
Pour in the olive oil and add the minced garlic to the same pan, cooking for about a minute til it’s fragrant.
Slowly mix in the chicken broth and heavy cream, stirring well and letting it simmer for a couple minutes.
Stir in the halved cherry tomatoes and let them soften a little bit in the sauce.
Return the crispy bacon back to the pan and then toss in the fresh spinach, cooking until the spinach wilts.
Add the drained penne pasta to the skillet and mix everything together, making sure the pasta is well coated in the sauce.
Taste and adjust the salt and pepper as needed.
For an extra touch, sprinkle grated Parmesan cheese on top if you want, then serve hot and enjoy your meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.