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You know those evenings when you glance at the clock, realize it’s somehow almost dinnertime (again), and your people come peeking around the corner with that expectant “what’s for dinner?” look? That’s been my vibe all week. When I’m in survival mode but still want something extra-cozy—something that makes the kitchen smell like a big, nostalgic hug—this Chicken Bacon Spinach Penne comes to the rescue. It’s creamy, loaded with flavor, satisfying enough for hungry teens, and just… feels like you did something right at the end of a hectic day.

I love this recipe because it’s as practical as it is craveable. Quick enough for a frazzled Tuesday, impressive enough if you have a neighbor linger at the table, and packed with layers of comfort. (Plus, it’s got bacon. Let’s be honest—no one’s ever mad about that.) You get juicy bites of chicken, smoky bacon, ribbons of spinach, and a creamy Parmesan sauce clinging to every noodle. If you’re a fan of easy but seriously rewarding dinners, you’re absolutely in the right place.

Why You’ll Love It

Quick, Cozy, and Real-Life Friendly: I’m talking 30 minutes, start to finish. Pour a glass of wine and you’ll still beat that takeout delivery guy.
Bacon and Parmesan Magic: Rich, salty, and absolutely addictive—it’s basically “happy food” in a skillet.
One-Pan Wonder (mostly!): Aside from boiling your pasta, everything comes together in one big skillet, so you aren’t left with a mountain of dirty dishes.
Vegetables that Actually Taste Good: A whole lot of spinach gets cozy in the sauce, but picky eaters will barely notice—trust me.
Leftovers are Even Better: That sauce thickens up and soaks into the pasta overnight. I’m obsessed.

No joke, my crew fights over who gets the last bowl in the fridge. (Seriously. Hide it behind the milk for guaranteed lunch happiness the next day!)

Timing and Servings

Prep time: About 10 minutes (just some chopping and measuring—nothing scary!)
Cook time: 20 minutes (while the pasta boils, everything else gets sizzling in the skillet)
Total time: Right around 30 minutes, and yes, you can totally pull this off on a weeknight.
Serves: Generously serves 4 (or 2 extra-hungry adults plus leftovers for a “desk lunch” you’ll actually be excited to eat)

Ingredients

Here’s what gets tossed in my grocery cart when I’m making this dish. Lots of pantry staples and a few fresh goodies. My only tip: don’t stress if you’re missing one little thing—this recipe can take a swap or two and still come out fabulous.

8 oz penne pasta (honestly, any short pasta works—rigatoni, fusilli, even bow-ties in a pinch!)
2 boneless, skinless chicken breasts, cut into bite-size chunks (if you have thighs instead, they’re even juicier)
6 slices bacon, cooked crisp and crumbled (turkey bacon works if you want it lighter—the smokiness matters more than the fat!)
2 cups fresh spinach, chopped (kale is great too, if that’s what you’ve got lurking in the fridge)
3 cloves garlic, minced (please use fresh, but jarred will do in a true weeknight pinch)
1 cup cherry tomatoes, halved (if it’s dead of winter, use canned diced tomatoes—just drain them a little first)
1 cup heavy cream (half-and-half works for a lighter touch—your sauce will be a little less thick, but still dreamy)
½ cup low-sodium chicken broth (swap in veggie broth if that’s what’s open already)
1 cup grated Parmesan cheese (splurge on the real-deal Parmigiano-Reggiano if you can—otherwise, use what you have!)
2 tablespoons unsalted butter
Salt and black pepper, to taste
Fresh parsley or basil for garnish, optional (but wow, it adds some color!)

And if you want to cut corners, nobody will judge if you use rotisserie chicken or pre-cooked bacon. This is comfort food, not a culinary exam!

Directions

Fill a big pot with salted water, bring it to a boil, and cook your penne until just al dente (about 10-12 minutes). Drain it well and toss with a little olive oil so everything stays loose and lovely.
Meanwhile, heat a glug of olive oil (maybe a tablespoon or so) in a large skillet over medium-high heat. Season your chicken chunks with salt and pepper. Sear them in batches if the pan’s crowded—crowding = steaming, not browning! You want a little golden color and zero pink in the middle. This takes about 6-8 minutes total. Remove the chicken to a plate and set aside.
In that same pan, lay down your bacon strips (if you haven’t already cooked them). Fry until crispy, turning once, then blot on paper towels and crumble when cool enough. Pour off almost all the bacon fat (save a tablespoon for flavor—trust me on this!).
Now dial the heat to medium. Add your garlic and cook for about 30 seconds, stirring so it doesn’t burn. (Breathe in. That smell? Best part of the whole process.)
Stir in chopped spinach and let it wilt—this goes quickly, just 2-3 minutes and it’ll shrink down to nothing. If using kale, give it a minute longer.
Add cherry tomatoes and let them soften for another 2-ish minutes. They’ll start to look jammy and there will be gorgeous little pools of flavorful juice at the bottom—that’s our sauce base!
Pour in heavy cream and chicken broth, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring it all up to a gentle simmer.
Turn the heat to low and whisk in Parmesan until the sauce is glossy and creamy. Stir in that pat of butter—don’t skip it!—and season the whole thing with more salt and pepper as needed. Taste as you go. (A lot of flavor depends on your bacon and cheese, so season last.)
Time for the grand finale! Tip your cooked pasta, seared chicken, and crispy bacon into the skillet. Toss and stir until every little tube is bathed in sauce and all those bits are evenly mingling. Let it all mingle over low heat for a few minutes—the flavors settle in beautifully.
Right before serving, shower the whole skillet with chopped parsley or basil if you have it. Scoop into bowls and serve piping hot. (Wanna go fancy? Grate a little extra Parm on top!)

And if you want to eat it straight out of the pan with a fork in one hand and a glass of wine in the other… well, I call that self-care.

Variations

Mushroom Lover’s Swap: Sauté sliced cremini or button mushrooms right after your garlic. Adds earthiness and a boost of meaty flavor (even if you skip the bacon).
Spice it Up: Sprinkle in some red pepper flakes when you pour in the cream, or dash a bit of hot sauce on your own serving. Instant cozy heat.
Pesto Vibes: Whisk a heaping spoonful of pesto into the cream sauce for an herby lift. You’ll thank me.
All Veggie, No Meat: Leave out the chicken and bacon, double the spinach, and throw in roasted zucchini or bell peppers. It’s still so satisfying.
Extra Cheese Alert: Mix in a handful of shredded mozzarella or fontina just before serving for bonus ooze and meltiness. (This is my secret “company’s coming” move!)

Storage & Reheating Tips

Fridge: Pop leftovers in an airtight container—they’ll keep for up to 3 days. (If you don’t eat them sooner.)
Stovetop Reheat: Scoop into a saucepan and warm gently over low, adding a splash more cream, broth, or even milk to loosen the sauce. Stir often so nothing sticks.
Microwave Quick Fix: Zap individual servings in 1-minute bursts, stirring halfway so everything heats evenly. Add a tiny splash of liquid if things look a bit dry.
Freezer: Honestly, the cream can get a bit funky after freezing, but if you must, freeze in a sturdy container for up to a month. Thaw overnight in the fridge, then reheat low and slow, stirring in a bit of fresh cream to revive it.

I dare you to save enough for freezing—but hey, miracles do happen.

FAQs

Can I use gluten-free pasta?
Yes! Any short, gluten-free shape will work—just keep an eye on it during boiling so it doesn’t get mushy.

How do I know the chicken’s cooked?
Slice into the thickest piece—no pink inside. Or, grab a meat thermometer—it should hit 165°F. I err on the side of juicy, so don’t overcook it!

What if I need this even faster?
Grab some rotisserie chicken and real bacon bits from the store. Skip straight to the spinach step, and it’ll be on the table in no time.

Will the spinach get mushy?
Not if you toss it in just before the cream. It wilts quickly and keeps a nice toothsome texture, I promise.

Can I prep any of this ahead?
You bet. Chop your garlic, measure cheese, and even cook chicken and bacon earlier in the day. Then at dinnertime, you’re basically just assembling. Hero move!

Best wine pairing?
I love a crisp Chardonnay or Pinot Grigio with this. Nothing too heavy—let the zingy acidity cut through the creamy sauce. But truly… whatever’s open works, too.

Conclusion

This Chicken Bacon Spinach Penne is like a warm hug after a wild day—the kind of meal the whole family scoops up without a second thought. It’s quick, deeply comforting, adaptable for whatever’s hanging out in your fridge, and always delivers big flavor. Give it a try and let me know if it finds a spot in your regular dinner rotation—I love hearing your swaps, tweaks, and all those little ways you make a recipe your own. Don’t hesitate to drop a comment or a question below—I’m always here for another round of pasta talk!