Ingredients Pasta + Noodles Creamy Chicken and Bacon Pasta with Artichoke Hearts and Spinach 3.0 (3) 3 Reviews Salty, smoky, thick-cut bacon adds depth while artichoke hearts and spinach help to lighten this creamy, savory chicken pasta dish. Slideshow: More Chicken Recipes By Kristen Stevens Kristen Stevens Kristen Stevens is well-known for creating easy, approachable, and mostly healthy recipes. She specializes in simplifying the cooking process while maximizing the flavor of a dish. She has 30 years of experience in the kitchen and 11 years of sharing her knowledge on her website, The Endless Meal. Food & Wine's Editorial Guidelines Published on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Kristen Stevens Active Time: 30 mins Total Time: 40 mins Yield: 2 Ingredients 1 chicken breast (6 ounce) 3 tablespoons olive oil (extra-virgin) Sea salt pepper (Freshly ground) 6 ounces fettuccine 3 pieces bacon (strips, thick-cut) 1 onion (medium diced) 3 cloves garlic (minced) 1 cup artichoke hearts (canned, sliced) 2 cups spinach leaves ⅓ cup heavy cream ¼ cup Parmigiano-Reggiano cheese (freshly grated) Directions Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with 2 forks. Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions. In a large frying pan, cook the bacon over medium heat until crispy, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 2 tablespoons of the fat. When the bacon is cool enough to handle, crumble it and set it aside. In the same pan heat the bacon fat and the remaining 2 tablespoons of extra-virgin olive oil. Add the onion and cook for 5 minutes, or until it begins to soften and brown. Add the garlic and artichokes and cook for another 1 minute, until the artichokes have warmed through. Add the pasta, shredded chicken, spinach, heavy cream and crumbled bacon to the pan and stir to thoroughly combine. Remove the pan from the heat and stir in the Parmigiano-Reggiano cheese, and season generously with sea salt and freshly ground pepper. Rate it Print