Creamy Chicken Penne

J.R. Holmsted

Mmmm...creamy pasta. Who doesn't love a creamy pasta dish? This is one of my favorite types of recipes. Relatively inexpensive, you can substitute ingredients with things you like or have on hand, it makes a large amount, and other than the pasta, it is all made in one pan! Limited clean up is always a plus for this busy toddler mom.

I'll list the ingredients I used this time around below, but I often change them up depending on what's in my fridge or what my taste buds are in the mood for. Sometimes I use chicken thighs, though I prefer breasts for this. I often add broccoli or zucchini right into the dish. Even bell pepper or carrots. I might use cherry tomatoes I have on hand instead of Romas. Or I'll substitute kale or any other greens for the spinach. You can really make this however you like and when you sub veggies you already have and need to use up, it is very budget friendly!

As always with my concoctions, I don't really measure much of anything. I use how much looks "right" and smells or tastes "right." Super scientific. However, for this specific recipe, I do stick to the measured amounts on the half and half and cheese to get to the right consistency. Everything else can be eye-balled, but for the love of Bobby Flay, don't under season! 

INGREDIENTS
​4 slices bacon
2 large chicken breasts, sliced
2 tsps Italian seasoning (I sometimes just use an herb blend and you can even make your own like the one here.)
1 tsp paprika 
2 cloves garlic, minced
8oz mushrooms
2 cups spinach
2 Roma tomatoes, diced
1 1/2 cups half and half
1 cup grated parmesan
Couple dashes red pepper flakes (more for an extra kick!)
10 oz cooked penne pasta (I used whole wheat)

First thing I do is get everything out and somewhat organized and prep anything that needs prepping. Really helps make this an even quicker dish to whip up!

I almost forgot the most important ingredient! What good is cooking Italian food if you aren't enjoying a little vino?!

​Let's get cookin!​

• Use a deep skillet and fry the bacon. Crispy is best! Remove to a paper towel and chop once cool. Do NOT drain the bacon grease from the pan!
• ​Turn down to medium heat and let pan adjust. Add the chicken to the skillet and season with salt, pepper, Italian seasoning, and paprika. Turn the pieces every few minutes, but let cook through. Brown means flavor!
• Remove the chicken and add mushrooms. Cook for several minutes and return chicken to the pan.
• Add garlic and cook for 30 seconds to 1 minute. Until fragrant and soft.

​**Sidenote: If you're not adept at mincing garlic, you can use a microplane grater or invest in one of these cute garlic grating sets that I highly recommend!**

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• Add the spinach and tomatoes and stir until the spinach is wilted.​ I usually add a bit more salt and pepper at this stage.

• Add the half and half and parmesan and bring to a boil.
• Add the penne, chopped bacon, and red pepper flakes. Stir well and let simmer for several minutes.

That's it! Taste and season as necessary. When it is to your desired thickness, plate up! Top with some extra parmesan and enjoy!