Chicken Bacon Spinach Pasta

“This tastes like it’s from a restaurant!”- The first time my husband uttered these words to me was when I served him this Chicken Alfredo Pasta for the first time. I’ll never forget it. Let it be known, this recipe will blow your mind. Cooking the chicken and the bacon in the pan before preparing the sauce makes this the BEST Alfredo sauce with the most flavor.

How to Make it

Vegetable Oil Boneless Skinless Chicken Italian Seasoning Salt/Pepper Bacon Strips Penne

Alfredo Sauce

Garlic Flour Half and Half Parmesan Cheese Red Pepper Flakes Cherry Tomatoes Spinach

How to Make Extra Creamy Alfredo Sauce

Refrain from adding cold ingredients into warm pasta when you prepare it. This includes the cheese, half and half, and/or milk. The consistency will be super creamy if you follow this instruction. Purchase a block of high-quality Parmesan cheese. Always shred the cheese yourself, it will taste and melt much better. Let the cheese come to room temperature before adding it to the warm (not hot!) base. Add the cheese gradually as opposed to all at once.

Reader Reviews

Don’t take my word for it! Check out what others have to say about this Chicken Alfredo Pasta:

“Fabulous recipe! It’s become a family favorite and a real crowd pleaser!” –Emma “This recipe is really delicious and very easy to prepare.” – Roxana “This dish is so excellent! Quite simple to make and wonderful flavor! I like a bit more red pepper flakes as i love that flavor. Give it a try you will NOT be disappointed!”- Darla “Wow! Just made this for dinner and we loved it. The bacon and tomatoes were a delicious touch! Thanks so much!” –Karen

Storage

Refrigerator

Store in an airtight container in the refrigerator for up to 3 days.

Freezer Cream based sauces don’t reheat as well as the consistency changes due to the composition of the dairy. However you can still freeze this, just note it won’t be exactly the same once reheated.

Store in an airtight container in the freezer for up to 3 months.