Hearty Tuscan Chicken Pasta

Hearty Tuscan Chicken Pasta


Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters.
  • 12 oz. spaghetti or angel hair
  • 1 tbsp. extra-virgin olive oil
  • 3 boneless, skinless chicken breasts (about 1¼ pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 2 c. diced tomatoes (fresh or canned)
  • 3 c. baby spinach
  • ½ c. heavy cream
  • ⅓ c. freshly grated Parmesan
  • Freshly torn basil, for garnish
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
  3. Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.
  4. Add garlic, tomatoes, and spinach to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and ½ cup of reserved pasta water. Simmer 5 minutes.
  5. Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
  6. Garnish with basil before serving.

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