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Tuscan Chicken Pasta

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


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


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
  2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes, then thinly slice.
  3. Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop. Pour off half of fat from skillet.
  4. Add garlic, tomatoes, and spinach 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 5 minutes.
  5. Add 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.)
  6. Garnish with basil before serving.

This great family recipe is thanks to Delish Recipes at


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