Creamy Pesto Bacon Chicken Pasta

Creamy Pesto Bacon Chicken Pasta

One pot, and simple for a weeknight. Makes enough for leftovers. Reheat with a splash of milk to keep it creamy.

Lance Wilson


  1. 1 lb bacon sliced
  2. 2 chicken boobs, diced
  3. 1 onion, diced
  4. 1/2 tsp salt
  5. 1 tsp garlic powder
  6. 1 tsp black pepper
  7. I tsp crushed red pepper
  8. 9 oz bag of spinach
  9. 2 cups chicken stock
  10. 4 cups whole milk
  11. 1 lb spaghetti
  12. 1/2 cup pesto
  13. 1 cup shaved parmasan


  1. Edit

    In a large pot or dutch oven over medium heat cook the bacon until beginning to crisp.

  2. Edit

    Remove the bacon with a slotted spoon and turn the heat up to high. Add the chicken and brown.

  3. Edit

    Remove the chicken and add to the bacon. Cook off whatever liquid remains in the pot until it's bacon grease again.

  4. Edit

    Reduce heat to medium and add the onions and cook 2min until starting to show color

  5. Edit

    Add the salt, pepper, red pepper, and garlic. Cook until stuff begins to brown and stick to the bottom of the pot.

  6. Edit

    Add the spinach

  7. Edit

    Cook until the spinach is wilted

  8. Edit

    Add the stock and cream. Bring to a simmer

  9. Blank step
    Add Photo

    Add the noodles and turn heat to low. Cook covered, but continuing to stir the noodles for 10 min.

  10. Edit

    Add the pesto and parmasan. Stir into the sauce

  11. Edit

    Add the bacon and chicken and stir into the noodles. Turn the heat off and cover. Clean dishes up while the chicken reheats.

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