This flavorful hearty Chicken Bacon Spinach Pasta recipe is tossed in a thick and creamy roasted garlic Parmesan sauce. It’s a perfect combination of flavors and textures that will have you thinking that your eating at one of your favorite restaurants!
Who doesn’t enjoy going to their favorite restaurant and having a wonderful pasta dinner loaded with delicious flavors such as chicken, bacon, spinach, and rich creamy roasted garlic Parmesan cheese sauce? I honestly can’t think of many that would turn that idea down.
This Chicken Bacon Spinach Pasta recipe is hands-down one of my husband’s favorites when it comes to pasta. Ben is a Flo-Grown guy, What’s a Flo-grown Guy? That’s just a plain ole Florida boy who loves Southern-American food. He’s not a fancy eater Y’all, actually, he is anything but. He will eat a few ethnic odds and ends but for the most part, he’s not having it.
I love Italian food and was born and raised on it, he eats more of an Olive Garden Style Italian, not that there’s anything wrong with that– It’s just not really food Italian by any means. So when I make pasta dishes, I try to make ones he will enjoy as well as the rest of the family.
What I love about this dish is you can actually make it in almost no time flat if you have a few things on hand that are leftovers. I have used leftover grilled chicken, extra bacon from the morning meal, and even jarred sauce in a pinch if needed. Most of the time I have to be brutally honest we never have leftover bacon from breakfast…lol.
When I made this dish today, I made the chicken, bacon, and spinach fresh. Even that doesn’t take long at all. I popped the chicken breasts in the Air-Fryer, fried the bacon to a crisp in my large cast iron pan, and then removed the bacon, drained the oil, sauteed my onion in just a little of the bacon drippings, added minced garlic, 1 bag of fresh spinach leaves, and 2 jars of Roasted Garlic Parmesan Sauce to a large metal skillet on low heat and just until it wilted the bacon and heated the sauce.
I took the lazy way out today when it came to the Garlic Roasted Parmesan sauce, there are some excellent brands these days that you can actually use and just add a bit more Parmesan cheese and garlic too and you’ll have a winning sauce. Sometimes it’s all about convenience and time on a weekday Y’all. Most of us know how to make Parmesan Cheese Sauce we just don’t feel like always making it from scratch. Human—Human—Human. We are not machines.
If you want to make your Roasted Parmesan Cheese Sauce from Scratch I have a lot of great recipes for cheese sauce on here, please feel free to use my search bar to find one. There’s no wrong way with this recipe. It’s going to be fabulous either way my friends and followers.
All Natural/ Organic Chicken Breasts or 1 roasted chicken from the deli
Fresh Organic Spinach Leaves
2 Jars Roasted Garlic Parmesan Cheese Pasta Sauce, your brand or homemade
Bronze Die Fusilli Pasta
Chicken Bacon Spinach Pasta
- 3-6- ounce Grilled Chicken Breasts Boneless, skinless, chopped into bite sized pieces
- Cajun Season To season chicken
- 6 slices Thick Sliced Bacon Cooked until crisp. reserve 1 TBS of bacon drippings.
- 1 tablespoon Bacon Drippings
- 1 medium Onion Diced
- 4 cloves Garlic Minced
- 2-15- ounce Jars Roasted Garlic Parmesan Cheese Pasta Sauce Your favorite brand or homemade
- 1-14- ounce Bag Fresh Baby spinach leaves
- ½ cup Freshly grated Parmesan Cheese
- Kosher Salt optional
- 1 pinch Fresh Nutmeg optional
- 12 ounces Bronze Die Fusilli Pasta Cooked Al dente
- On a well heated grill or grill pan grill 3 boneless skinless chicken breasts that have been well seasoned with Cajun Seasoning until done. Remove from the heat and place on a platter until they are cool to the touch. Once cooled slice into bite-sized pieces and reserve.
- Meanwhile, in a well heated large cast iron skillet or metal frying pan, place 6 thick sliced bacon strips, cook until crisp. Remove from the bacon skillet and place on platter lined with paper towels to drain oil and cool. Reserve 1 tablespoon of the bacon drippings. Drain bacon dripping from the pan except the 1 tablespoon. Once bacon is cool to the touch chop into bit-sized pieces or smaller if desired.
- Bring a pasta pan filled with salted water to a rolling boil, do not add oil, once at a strong rolling boil place the Bronze Die Fusilli Pasta in boiling salted water to cook until al dente according to the directions on pasta package. Before draining the pasta reserve 1 cup of the pasta water to add to recipe in finishing stages. Drain pasta, do not rinse.
- Next add the diced onions to the extra-large cast iron skillet that has 1 tablespoon of the bacon drippings you have reserved and saute until softened, add the minced garlic and saute for about 1 minute.
- Add the 2 jars of the Roast Garlic Parmesan sauce to the large skillet that has onions and garlic, let the sauce heat up on low, add the bite-sized chicken pieces, then slowly add the fresh spinach and stir. Cook until spinach just wilts. Stirring off and on. Remove from heat.
- Add the cooked Bronze Die Fusilli Pasta to the Roasted Garlic Parmesan sauce and spinach, toss the pasta, add the cup of pasta water at this time. Toss lightly, then add 1/2 cup Parmesan grated cheese, and the bacon, toss lightly and serve with extra Parmesan cheese if desired,
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