Chicken, spinach & bacon alfredo pasta bake
Description
Make the popular Italian-American pasta dish, chicken alfredo. We’ve used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too
Ingredient
- 1 pound boneless, skinless chicken breasts
- 8 ounces dried pasta (penne or any other short pasta)
- 4 slices bacon
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup breadcrumbs
Direction
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil.
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a saucepan, cook bacon until crispy. Remove from pan and crumble into small pieces.
4. In the same saucepan, add minced garlic and sauté for 1-2 minutes. Add in the spinach and cook until wilted.
5. Remove the spinach from the pan and set aside. In the same pan, add a tablespoon of olive oil and cook the chicken breasts until browned on both sides. Remove from pan and let it cool for a few minutes. Once cooled, shred the chicken into bite-sized pieces.
6. In a mixing bowl, combine the cooked pasta, chicken, crumbled bacon, and spinach.
7. In a separate saucepan, heat the heavy cream over medium heat. Once heated, add in the grated parmesan cheese and stir until melted. Season with salt, pepper, oregano, basil, and red pepper flakes (if using).
8. Pour the creamy sauce over the pasta, chicken, and spinach mixture. Toss until everything is evenly coated.
9. Pour the pasta mixture into the prepared baking dish. Sprinkle breadcrumbs on top.
10. Bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
11. Serve hot and enjoy your delicious chicken, spinach & bacon alfredo pasta bake!
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