Creamy Pesto Bacon Chicken Pasta
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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

Ingredients

  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

Method

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

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

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

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

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

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    Add the spinach

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    Cook until the spinach is wilted

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    Add the stock and cream. Bring to a simmer

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

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    Add the pesto and parmasan. Stir into the sauce

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    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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