Instructions
Step 1: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: In a large skillet, cook the chopped bacon over medium heat until crispy.
Step 4: Remove the bacon from the skillet and set aside, leaving a small amount of bacon grease in the pan.
Step 5: Season the chicken pieces with garlic powder, Italian seasoning, paprika, salt, and black pepper.
Step 6: Add olive oil to the skillet and cook the chicken until golden brown and fully cooked.
Step 7: Stir in the minced garlic and cook for 1 minute until fragrant.
Step 8: Add the cherry tomatoes and cook for 2 to 3 minutes until softened.
Step 9: Pour in the chicken broth and heavy cream, stirring well.
Step 10: Add the parmesan cheese and crushed red pepper flakes, stirring until the sauce becomes creamy.
Step 11: Stir in the spinach and allow it to wilt.
Step 12: Add the cooked penne pasta and crispy bacon back into the skillet.
Step 13: Toss everything together, adding reserved pasta water if needed to loosen the sauce.
Step 14: Garnish with chopped parsley and extra parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or broth to maintain the creamy texture.
Avoid overheating to prevent the sauce from separating.
This pasta dish is best enjoyed fresh, but leftovers make a delicious next-day meal.
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