Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
4 slices bacon, chopped
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
8 ounces pasta (penne or fusilli works best)
2 cups fresh spinach, chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
1 teaspoon Italian seasoning
Fresh parsley, chopped (optional)
Directions:
Heat olive oil in a large pot or Dutch oven over medium heat. Season chicken pieces with salt, pepper, and Italian seasoning.
Add the chicken to the pot and cook until browned and cooked through, about 6-7 minutes. Remove chicken from the pot and set aside.
In the same pot, add chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving some bacon drippings in the pot.
Add minced garlic to the pot and sauté for 1 minute, until fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
Add the pasta to the pot, stirring to ensure it’s submerged in the liquid. Cover the pot and cook for 10-12 minutes, or until the pasta is al dente and most of the liquid is absorbed.
Stir in the cooked chicken, spinach, mozzarella, and Parmesan cheese. Cook until the spinach wilts and the cheese melts into a creamy sauce.
Sprinkle the cooked bacon over the top and stir to combine. Garnish with fresh parsley if desired and serve hot.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 620 kcal | Servings: 4 servings #foodaroundtheworld