PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

96% would make again

Creamy Chicken Bacon Pesto Pasta

by Pierce Abernathyfeatured in 6 Heavenly Recipes For True Bacon Lovers


for 4 servings

  • 6 strips bacon, sliced
  • 2 boneless, skinless chicken breasts, sliced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 5 oz spinach (140 g)
  • 5 cups milk (1.2 L)
  • 1 lb fettuccine (455 g)
  • ½ cup pesto (110 g)
  • 1 cup parmesan cheese (110 g), plus more for serving
  • fresh parsley, chopped, for serving

Nutrition Info

Shop ingredients with
    Calories 1226
    Fat 48g
    Carbs 112g
    Fiber 6g
    Sugar 22g
    Protein 81g

Estimated values based on one serving size.


  1. In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
  2. Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
  3. Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
  4. Enjoy!