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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 

March 2014


Credit: © Kristen Stevens

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.