Houcemate: Can’t really get mad about this. Only thing I’d do different is to let those tomatoes simmer for a good while to get those flavors out, then add the spinach and cream.
peetabix: What is Italian seasoning?
NLALEX: Fry that garlic damn it.
Personal_Cat: For a deleted comment:
>why put bacon in every recipie?
For the same reason there’s always that idiot kid who refuses to eat anything without ketchup: some people want all their stuff tasting the same.
Although in this case it makes sense, chicken breast goes great with fats like bacon, mayo, olive oil. So the OP gets a cookie. (NO BACON ON THE COOKIE)
ChopinPianist: 6,000 calories all in one swoop
brodega: DEGLAZE THE PAN
DougEECummings: Full recipe from [TipHero](https://tiphero.com/creamy-chicken-bacon-pasta/)
**CREAMY CHICKEN BACON PASTA**
Serves 4 to 6
Prep Time: 10 minutes
Total Time: 45 minutes
**INGREDIENTS**
* 5 slices bacon
* 1 pound chicken breasts (2 each), sliced
* Salt and pepper, to taste
* 2 ½ teaspoons Italian seasoning
* 1 ½ teaspoons smoked paprika
* ½ teaspoon red chili flakes
* 5 ounces baby spinach
* 4 to 5 small tomatoes, diced
* 5 cloves garlic, minced
* 1 ½ cups heavy cream
* 2 cups Parmesan, shredded
* 12 ounces penne, cooked al dente
**DIRECTIONS**
1. In a large skillet over medium heat, cook the bacon until crisp. Remove, drain on a paper towel and chop. Drain grease from the pan and reserve.
1. Add 2 to 3 tablespoons of the bacon grease back to the pan. In batches, so as not to crowd the pan, add the sliced chicken and season with salt, pepper, Italian seasoning, paprika and chili flakes. When the chicken is cooked and no longer pink, remove it from the pan and set aside. Continue cooking in batches until all the chicken is cooked and set aside.
1. Add the spinach and tomatoes to the skillet and cook until the spinach is wilted. Add the garlic and cook for 30 seconds more.
1. Add the heavy cream and bring to a simmer. Cook until thickened, then add the Parmesan cheese. Stir until the cheese has melted and the sauce has thickened.
1. Add the cooked pasta, chicken and bacon back into the skillet. Stir to evenly mix.
1. Remove from the heat and let stand for 5 minutes to allow the sauce to absorb and thicken.
1. Serve with additional shredded Parmesan and chili flakes, if desired.
bonominijl: Those are tenderloins, not breasts
hopehurts: I would eat that *all day long*
grissomza: Came here to add it to our household keto pinterest board.
You may be wondering how because it has penne in it. Broccoli is great at picking up cream sauces.
TheCluelessDeveloper: It must be nice to be lactose tolerant. I have my handy dandy lactase pills ready.
striptofaner: I’m Italian and i don’t have a single fucking clue of what ‘italian seasonig’ is.
nuttymcbigdick: Why would you season the chicken in the pan?
Kvida92: Discovered this recipe a month ago. Have had it about three times a week since then. Did I gain weight? Yes. Was it worth it? Also, yes.
Notthatguyyoubanned: Not pictured. Leave the pan in the sink to “soak” until… October.
mike1234567654321: Is this healthy home cooking?
Rynu07: Love Blue Spinach
ytrewq45: Needs more JPEG
simward: About 30$ of Parmesan (If it’s regiano) there… Casually dropped into the dish…
CjsJibb: I can’t wait to save this and then never make it
leolego2: I’m Italian. All I can say is *fuck you*. It’s not a joke, seriously fuck you. This is disgusting.
Jeezy12: What is that garlic for ants?!?
soulisgreen: Looks great but can we use a different pan or are we supposed to use the same one for the flavor
New002: Not sure who did it first, but Tasty did this exact recipe a couple years ago. The dish is really good, but give credit where credit is due…
[Tasty’s Creamy Chicken Penne](https://tasty.co/recipe/creamy-chicken-penne)
inf4my: Doesn’t look like the cream stuck to the pasta very well. Maybe didn’t have any starch left to it?
irishbren77: Why are most gif recipes shit that will kill you?
Poundmymeatintopate: Deglaze! Deglaze dammit!
The-Ohmega: WHO WOULDN’T DEGLAZE THAT PAN. THIS IS TRIGGERING ME.
Basuliic: Too much paprika
jacky-ohboi: i’m italian and this abomination is this close to making me lose my shit
odetoburningrubber: I would add some capers for that little extra.
sauteslut: Gross
upstreamsalmon: Reminds me of a chicken bacon carbonara I make sometimes.