Creamy Chicken & Bacon Pasta

• Chicken breast(500 g)
• Bacon(200 g)
• Penne(300 g)
• Onion(1)
• Garlic(3 cloves)
• Spinach(120 g)
• Cream(250 ml)
• Parmesan(60 g)
• Olive oil(1 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, cut {Chicken breast} into small irregular bite-size pieces, chop {Bacon}, finely dice {Onion}, and mince {Garlic}.

   ~10 min

2. 2

   Add {Penne} to the boiling water and cook until just al dente. Reserve about 250ml pasta water before draining.

   ~10 min

3. 3

   While the pasta cooks, heat {Olive oil} in a large skillet over medium-high heat. Add {Bacon} and cook until golden at the edges, 3 minutes. Add {Chicken breast}, {Onion}, {Salt}, and {Black pepper}, then cook until the chicken is lightly golden and nearly cooked through, 5 minutes. Stir in {Garlic} for the last minute.

   ~6 min

4. 4

   Lower the heat and add {Cream}, {Parmesan}, and {Spinach}. Stir until the cheese melts and the spinach wilts, then loosen with a splash of reserved pasta water until the sauce is thick and glossy.

   ~2 min

5. 5

   Add the drained pasta to the skillet and toss until every piece is coated and the chicken and bacon are folded through the sauce. Serve straight away.

   ~0 min