Categories: Pasta

Ingredients

• 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

Directions

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.

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