Description

Try this Spinach & Artichoke Chicken Pasta with Bacon and Tomatoes in Asiago Cream Sauce. It is smoky, creamy, and perfect for a big hungry crowd!

Ingredients

Scale

1.5 lbs Chicken Breasts (boneless, skinless)
6 strips Thick-cut Baco
16 oz Penne or Rigatoni Pasta
3 cups Fresh Baby Spinach
12 oz jar Marinated Artichoke Hearts (chopped)
1 cup Sun-dried Tomatoes or Fresh Cherry Tomatoes
2 cups Heavy Cream
1.5 cups Asiago Cheese (freshly grated)
4 cloves Garlic (minced)
1 medium Shallot (finely diced)
Smoked Paprika, Salt, Black Pepper (to taste)

Instructions

Cook the pasta in a large pot of salted boiling water until just al dente
Fry the bacon strips in a large skillet over medium heat until crispy, then drain and reserve 2 tablespoons of the grease
Season the chicken breasts with smoked paprika, salt, and pepper, then sear in the reserved bacon grease for 6-7 minutes per side until cooked through
Remove the chicken and let it rest before slicing into bite-sized pieces
In the same skillet, sauté the shallots and garlic until fragrant, then add the artichokes and tomatoes and cook for 3 minutes
Pour in the heavy cream and bring to a gentle simmer, then add the grated Asiago cheese until the sauce is thick and glossy
Stir in the spinach until wilted, then toss in the cooked pasta, sliced chicken, and crumbled bacon until fully coated

Notes

Reserve a cup of pasta water before draining to adjust the sauce consistency if needed.

Let the dish sit for 3 minutes after mixing to enhance flavor absorption.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 780 kcal
Sugar: 6 g
Sodium: 1150 mg
Fat: 42 g
Saturated Fat: 24 g
Unsaturated Fat: Unknown
Trans Fat: Unknown
Carbohydrates: 58 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 145 mg

Keywords: chicken, dinner