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Garlicky Tomato, Spinach & Bacon Pasta with Chicken

Prep 15 min Cook 25 min Difficulty 3/5

Garlicky tomato, spinach, bacon & chicken pasta: quick weeknight recipe with Parmesan, ready in ~40 minutes.

Why this recipe works

A simple, flavor-packed pasta: garlic, fresh tomatoes, spinach, crisp bacon and browned chicken tossed with Parmesan for a creamy finish. Suits busy weeknights and cooks who want a hearty one-pan sauce with storecupboard basics. Prep is quick and the technique is forgiving—great if you like adaptable recipes.

Search intent: looking for a quick hearty pasta recipe with chicken and bacon
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Key takeaways

Reserve pasta water to create a silky sauce.
Cook proteins first and reuse fat for maximum flavor.
Adjust bacon or lemon to lighten and customize taste.

Recipe guide

A simple, flavor-packed pasta: garlic, fresh tomatoes, spinach, crisp bacon and browned chicken tossed with Parmesan for a creamy finish. Suits busy weeknights and cooks who want a hearty one-pan sauce with storecupboard basics. Prep is quick and the technique is forgiving—great if you like adaptable recipes.

Ready in about 40 minutes with pantry staples and minimal fuss.

  • Reserve pasta water to create a silky sauce.
  • Cook proteins first and reuse fat for maximum flavor.
  • Adjust bacon or lemon to lighten and customize taste.

Ingredients

Ingredients (serves 4): 400 g dried pasta, 400 g tomatoes (diced), 150 g fresh spinach, 150 g bacon (chopped), 300 g boneless skinless chicken breast (bite-sized), 3 cloves garlic (minced), 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 50 g grated Parmesan. Have 1 cup pasta water reserved.

Method

Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water and drain. Season chicken with half the salt and pepper; brown in 1 tbsp olive oil 5–7 minutes and set aside. Crisp bacon in the same skillet, leaving fat. Sauté garlic 30–60 seconds, add diced tomatoes, remaining salt and pepper, cook 4–6 minutes until saucy. Stir in spinach until wilted, add splash of pasta water if dry. Return chicken and bacon, toss. Add pasta and a little reserved water to loosen; remove from heat and stir in Parmesan until creamy. Adjust seasoning and serve with extra Parmesan.

Tips & Variations

Tips: Don’t overcook garlic—sauté briefly in the bacon fat for best flavor. Use reserved pasta water gradually to control sauce thickness. To make it lighter, skip or reduce bacon and add lemon zest for brightness.

Ingredients

  • 400 g pasta
  • 400 g tomatoes
  • 150 g spinach
  • 150 g bacon
  • 300 g boneless skinless chicken breast
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 50 g Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente; reserve 1 cup pasta water and drain
  2. While pasta cooks, chop bacon into bite-sized pieces and dice tomatoes; mince garlic and grate Parmesan; cut chicken into bite-sized pieces and season with half the salt and half the pepper
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through, about 5–7 minutes; transfer chicken to a plate and set aside
  4. Add the remaining olive oil to the skillet if needed and cook bacon over medium heat until crisp; transfer bacon to a plate, leaving rendered fat in the skillet
  5. Add garlic to the skillet and sauté 30–60 seconds until fragrant, careful not to burn
  6. Add diced tomatoes to the skillet, season with the remaining salt and pepper, and cook 4–6 minutes until softened and saucy
  7. Stir in spinach and cook until wilted, 1–2 minutes; add a splash of reserved pasta water if mixture seems dry
  8. Return bacon and cooked chicken to the skillet and toss to combine, adjusting seasoning as needed
  9. Add drained pasta to the skillet and toss with the sauce, adding reserved pasta water a little at a time to loosen and coat the pasta
  10. Remove from heat and stir in grated Parmesan until melted and the sauce is creamy
  11. Taste and adjust seasoning and serve immediately with extra Parmesan on top if desired

FAQs

What type of pasta works best? Use dried pasta of your choice (penne, fusilli or spaghetti). Cook to al dente and reserve 1 cup pasta water to adjust sauce consistency.
Can I prepare bacon and chicken ahead of time? Yes—cook bacon until crisp and chicken through first, then combine. Alternatively, use pancetta or turkey bacon and adjust salt.
How do I store and reheat leftovers? Reheat gently in a skillet with a splash of water or stock so the sauce loosens; avoid microwave drying. Best eaten within 2 days.