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!
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,