Update: I used frozen breaded chicken breasts- baked them, then diced them up and tossed them into the cream sauce. Worked great!
- 12-oz center cut bacon (we cooked our bacon in the oven)
- 1# short cut pasta (We have used rigatoni, penne, and rotini successfully)
- 1 tsp dried parsley
- 3/4 tsp ground black pepper
- 1 tsp seasoned salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp dried thyme
- 2 Tbsp olive oil
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 bag baby spinach (omitted)
- 1 can diced tomatoes with roasted garlic, undrained
- 1/2# cooked chicken breasts, diced or shredded (Rotisserie Chicken would be an easy substitute, or even breaded chicken)
- Grated Parmesan or Pecorino cheese
- Cook pasta according to package directions. While the pasta is cooking, cook the bacon until crisp. Allow bacon to cook, then crumble.
- Combine parsley, pepper, salt, garlic powder, onion powder, and thyme in a small bowl.
- Over medium-high heat, heat the olive oil in a saucepan or saute pan large enough to hold the pasta.Add garlic and saute for 2 minutes.
- Add the heavy cream and bring it to a boil. Lower the heat to a simmer, add the seasoning mixture (from Step #2), spinach, and tomatoes. Cook until the spinach wilts and the sauce thickens. (We simmered it for 15-20 minutes on medium-low.)
- Once the sauce has reduced and thickened, add the cooked pasta, crumbled bacon, cooked chicken, and toss to combine.
- Add grated cheese on top. Taste for seasoning.