Chicken, Bacon and Spinach Pasta

Chicken and bacon pasta is a lemony, creamy, and cheesy sauce coats this chicken and veggie-loaded pasta dish. This recipe is made without cream, so it's not as rich but still as flavorful! Plus, it's ready in under an hour.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Author Meme


  • 6 ounces pasta
  • 6 slices center cut bacon
  • 1 pound chicken
  • 1/2 tsp salt divided
  • 1/3 cup milk
  • 2 medium onions diced (2 cups)
  • 2 medium tomatoes chopped (2 cups)
  • 2 cloves garlic minced (2 tsp)
  • 6 cups fresh spinach
  • 2/3 cup parmesan
  • 1 TBSP lemon juice
  • lemon for serving


  • Prepare the pasta according to package directions. Reserve 1/3 cup pasta water.
  • Meanwhile, fry the bacon in a large dutch oven or skillet with high sides. Remove cooked bacon from pan and crumble. Set aside.
  • Wipe out all but 1 tablespoon of bacon grease (about half of the bacon grease in the pan). Heat over medium and add chicken. Cook for about 7 minutes per side until done. Set aside and slice against the grain.
  • In the same pan, add the onions and sauté for 7 minutes. Stir in tomatoes and garlic, and cook for 5 minutes. Add spinach and cook for about 1-2 minutes until spinach has wilted.
  • Stir in the pasta water and parmesan cheese. Stir well to make the sauce. Simmer for about 3 minutes until thickened.
  • Add in the chicken and cooked pasta. Stir well to coat all the ingredients.
  • Transfer to a bowl and sprinkle with reserved crumbled bacon. Serve with lemon slices. Enjoy!