Creamy Spinach Chicken Pasta With Bacon Recipes

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CREAMY FETA, BACON AND SPINACH DIP

Bacon and feta take spinach dip to a whole new level. Fair warning: Once your friends and family taste this addictive dip, you'll be asked to make it for every get-together.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h35m

Yield 12

Number Of Ingredients 10



Creamy Feta, Bacon and Spinach Dip image

Steps:

  • Heat oven to 350°F. Bake bread as directed on can. Cool.
  • Meanwhile, increase oven temperature to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • In 12-inch skillet, cook bacon over medium heat 9 to 12 minutes, stirring occasionally, until crispy. Drain on paper towels; set aside. Reserve 1 tablespoon drippings in skillet and 2 tablespoons drippings in small bowl.
  • Heat skillet with bacon drippings over medium heat. Cook garlic in skillet 30 to 60 seconds, stirring constantly, until fragrant. Gradually add spinach. Stir just until spinach is wilted. Remove from heat; cool. Squeeze spinach to remove any excess liquid; transfer to cutting board. Chop spinach finely.
  • In medium bowl, mix spinach, bacon, cream cheese, feta cheese, mayonnaise, black pepper and pepper flakes. Spread evenly in pie plate.
  • Add bread crumbs to reserved 2 tablespoons bacon drippings; stir to coat. Sprinkle over top of spinach mixture. Bake 20 to 25 minutes or until golden brown and bubbly around edges. Slice French bread; serve with hot dip.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 40 mg, Fat 3, Fiber 0 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 3 g, TransFat 0 g

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
6 slices bacon, chopped
2 cloves garlic, finely chopped
1 bag (5 oz) baby spinach
1 package (8 oz) cream cheese, softened
6 oz crumbled feta cheese
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/2 cup Progresso™ plain panko crispy bread crumbs

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

Here's what you need: bacon, chicken breasts, spinach, garlic, salt, pepper, milk, penne pasta, parmesan cheese

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9



One-Pot Chicken Spinach Bacon Alfredo Recipe by Tasty image

Steps:

  • Cook the bacon in a large pot over medium-high heat until crispy.
  • Add the chicken and cook until no pink is showing. Remove the chicken.
  • Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
  • Put the chicken back in, add the milk, then stir.
  • Bring the milk to a boil, then add the pasta.
  • Stir constantly for about 10 minutes until the pasta is cooked.
  • Add the parmesan, then mix until the cheese has melted. Serve!
  • Enjoy!

Nutrition Facts : Calories 1071 calories, Carbohydrate 101 grams, Fat 37 grams, Fiber 4 grams, Protein 77 grams, Sugar 18 grams

6 strips bacon, chopped
2 chicken breasts, sliced
5 oz spinach
4 cloves garlic
2 teaspoons salt
1 teaspoon pepper
5 cups milk
1 lb penne pasta, dry
1 cup parmesan cheese, grated

CHICKEN, SPINACH & BACON ALFREDO PASTA BAKE

Make the popular Italian-American pasta dish, chicken alfredo. We've used chicken, spinach and crispy bacon crumbs, but mushrooms are good, too

Provided by Cassie Best

Categories     Dinner, Supper

Time 1h45m

Number Of Ingredients 14



Chicken, spinach & bacon alfredo pasta bake image

Steps:

  • Heat the grill to high. Put the bacon rashers on a baking tray lined with foil and grill for 5 mins on each side until crisp. Leave to cool, then roughly chop.
  • Heat the oil in a large saucepan or high-sided frying pan over a high heat. Season the chicken, then brown on both sides. Sprinkle over the oregano and add the garlic, then stir for another minute. Crumble in the stock cube and add 250ml water.
  • Bring to a simmer, cover and reduce the heat to low-medium. Cook until the chicken is tender, about 15-20 mins, topping up with more water if the pan looks dry. Transfer the chicken to a board using tongs, then shred using two forks. Return the shredded chicken to the pan with the sauce.
  • Whisk the flour into the cooking juices in the pan, turn up the heat and keep stirring until you have a smooth paste that clings to the chicken. Add 500ml water and the cream, then simmer, stirring occasionally for 8-10 mins, or until the sauce has thickened.
  • Meanwhile, cook the pasta in a large pan of boiling salted water for about 10 mins until it is just cooked but retains some bite. Drain.
  • Add most of the parmesan, the mustard, spinach and half the chopped bacon to the sauce, then season to taste, if needed. Stir until the spinach has wilted, then stir in the cooked pasta.
  • Tip the mixture into a large baking dish. Mix the breadcrumbs with the remaining parmesan and scatter over the top along with the tomatoes and remaining chopped bacon. The unbaked dish can now be frozen for up to two months (see below).
  • To cook straightaway, heat the oven to 200C/180C fan/gas 6. Bake for 35-40 mins, or until the top is golden and crunchy and the sauce is bubbling.

Nutrition Facts : Calories 757 calories, Fat 43 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.9 milligram of sodium

6 smoked streaky bacon rashers
1 tbsp olive oil
4 boneless, skinless chicken thighs
½ tsp dried oregano
3 garlic cloves, crushed
1 chicken stock cube
1 heaped tbsp plain flour
300ml double cream
500g short pasta (we used rigatoni)
100g parmesan, grated
2 tsp Dijon mustard
100g baby spinach, roughly chopped
large handful of fresh or dried breadcrumbs
3 tomatoes, chopped

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