Sort ingredients
kathyfrazer
QR Code
Listen
Pdf
Preheat oven to 350°, rack in the middle position.
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden on both sides, about 5 minutes per side. Remove to a metal baking sheet.
Transfer to oven and roast until cooked through, 5-10 minutes more. Let rest 10 minutes, then thinly slice.
Meanwhile, in same skillet, cook bacon over medium heat until crispy, 8 minutes. Drain on a paper towel–lined plate, then chop.
Add garlic and tomatoes 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 ½ cup of reserved pasta water. Simmer until slightly reduced, about 3 minutes. Add spinach and cook until wilted, 1 minute more.
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.)
Garnish with basil before serving.