Ingredients
Scale
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts, diced
- 6 strips bacon, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup chopped spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/3 cup honey BBQ sauce
- Juice of 1 lemon
Instructions
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Add olive oil to the same skillet. Season diced chicken breasts with salt and pepper, then cook until golden and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in heavy cream, chicken broth, and honey BBQ sauce. Stir and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
- Stir in chopped spinach and cook until wilted, about 1 minute.
- Return cooked chicken and bacon to the skillet. Add the cooked pasta and lemon juice. Toss everything together until well coated in the sauce.
- Serve immediately, garnished with extra lemon wedges if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Adjust BBQ sauce sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 650
- Sugar: 12g
- Fat: 32g
- Carbohydrates: 55g
- Protein: 35g