tuscan-chicken-pasta

Easy Recipes

Tuscan Chicken Pasta

Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti version of our favorite Tuscan chicken recipe will please even the pickiest eaters. Feel free to use either spaghetti, angel hair (as in the video), or whatever pasta shape you like.

Ingredients

  • 12 oz. spaghetti 
  • 1 tbsp. extra-virgin olive oil
  • 3 boneless, skinless chicken breasts (about 1 1/4 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices bacon
  • 2 cloves garlic
  • 2 c. cherry tomatoes, halved
  • 1/2 c. heavy cream
  • 1/3 c. freshly grated Parmesan
  • 3 c. packed baby spinach
  • Freshly torn basil, for garnish

Directions

  1. Step 1Preheat oven to  350°, rack in the middle position.
  2. Step 2In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
  3. Step 3Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet. 
  4. Step 4Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.
  5. Step 5Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.
  6. Step 6Add garlic and tomatoes to skillet and cook over medium heat until fragrant and slightly wilted, 2 minutes. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.
  7. Step 7Add cooked pasta and toss until fully coated, then add chicken and bacon and toss until combined. (For a looser sauce, stir in more reserved pasta water.)
  8. Step 8Garnish with basil before serving.