Best 3 Chicken Bacon Pasta With Spinach Tomatoes In Garlic Cream Sauce Recipes

CREAMY CHICKEN PASTA WITH BACON

Steps:

• BACON: Add bacon strips to the skillet and cook until crispy. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Chop into 1 inch pieces
• CHICKEN: Paper towel dry the chicken and season with salt, pepper and garlic powder. Then set aside.Heat olive oil in a large deep skillet. Add chicken breasts and cook on each side on medium high heat for about 4 minutes per side (for a total of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heat to medium and cook covered for several minutes until no longer pink in the center. Remove chicken from pan and slice it.
• Add butter to the hot pan and once it melts, add chopped garlic and cook for 1-2 minutes until fragrant.
• Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.
• Reduce the heat and season with paprika, Italian seasoning, crushed red pepper flakes and salt. Mix.
• Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.
• PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse.
• Add sliced chicken, bacon and pasta. Next add chopped parsley. Stir until fully coated in sauce. Season with more salt if necessary.
• TO SERVE: Serve with additional shredded Parmesan and red pepper flakes, if desired.

PRESSURE COOKER CHICKEN BACON PENNE IN A GARLIC CREAM SAUCE

Steps:

• Add chicken, paprika and Italian seasoning to a Ziploc bag and toss to combine. Set aside.
• Select Sauté and add the bacon to the pressure cooking pot. Fry for about 5 minutes until crisp, stirring frequently. Transfer the bacon to a plate, leaving the bacon fat in the pot.
• Add the butter to the pressure cooking pot. Add the garlic and red pepper flakes and sauté for 1 minute. Add the chicken to the pressure cooking pot and sauté for 3 minutes, stirring occasionally.
• Stir in the chicken broth and deglaze the pot if necessary. Add the pasta and stir to combine. Add enough water to cover the pasta, about 3 cups. Lock the lid in place. Select High Pressure and 3 minutes cook time. When the cook time ends, turn off the pressure cooker. Use a quick pressure release, or if necessary, use an intermittent release to prevent liquid from coming out of the valve.
• When the valve drops, carefully remove the lid. Stir the mixture and taste penne for doneness. If needed, select Simmer/Sauté and cook for a few minutes more, stirring often, until the pasta is tender. Stir in the half and half and Parmesan a little at a time until cheese melts. Stir in the bacon, spinach, and grape tomatoes. Season with salt and pepper to taste.

CHICKEN & BACON PASTA WITH SPINACH & TOMATOES IN GARLIC CREAM SAUCE RECIPE - (4.2/5)

Steps:

• Heat 2 tablespoons of olive oil until hot, in a large skillet . Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (it should be already cooked and drained of fat). Stir until well mixed. Add half and half and bring to boil, add grated Parmesan cheese: Reduce to simmer and stir, until the cheese melts and the sauce is creamy, only about 1 minute (at most 2 minutes). Remove from heat. Season with more crushed red pepper and salt, if needed. In the mean time, cook pasta according to package instructions. Add cooked pasta to the skillet with the sauce. Add remaining half of baon (already cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.