Ingredients
Scale
- 1½ lbs boneless skinless chicken breasts, sliced into strips
- 8 slices bacon, chopped
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 4 cups fresh spinach
- 1 lb fettuccine or penne pasta
- 3 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup chicken broth
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving 2 tablespoons of drippings in the pot.
- Season chicken strips with Cajun seasoning. Add olive oil to the pot and cook chicken over medium-high heat until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Reduce heat to medium and sauté garlic for 1 minute until fragrant.
- Add chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Add pasta and cook according to package directions, stirring occasionally, until al dente. If needed, add a splash more broth or water to keep the pasta submerged.
- Reduce heat to low and stir in Parmesan cheese until melted and smooth.
- Return chicken and bacon to the pot. Add fresh spinach and stir until wilted, about 2 minutes.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with parsley if desired.
Notes
For extra heat, add additional Cajun seasoning or a pinch of cayenne pepper. This recipe can be made gluten-free by using gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Cajun
Nutrition
- Calories: 720
- Sugar: 5g
- Fat: 44g
- Carbohydrates: 48g
- Protein: 38g