Creamy Chicken Pasta: Made with tender chicken, al dente pasta, and a rich and creamy sauce, this dish is sure to please the whole family.

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Creamy chicken pasta with bacon, sun dried tomatoes and spinach is a delicious and satisfying dish that is perfect for a quick and easy weeknight meal. The dish is easy to prepare and can be made in under 30 minutes. It is also versatile and can be customized to your liking. For example, you can add different vegetables, such as broccoli or mushrooms, or you can use different types of pasta, such as penne or fettuccine. The dish is a great source of protein and carbohydrates, and it is a delicious and affordable option for a weeknight meal.

Use a large bowl and mix garlic powder, onion powder, 1 tbsp. creole seasoning, and 1 tsp. of salt.  Slice your chicken breasts into ¼ to ½ inch slices lengthwise.  Put the chicken into the bowl and rub the spices into the pieces.  Now stir in the buttermilk coating the spiced chicken breasts. The buttermilk’s acid helps to tenderize the chicken.  Cover the chicken and put in the refrigerator for 30 minutes or up to overnight.

In a large container add the 2 cups of flour, 1 tsp. salt and 1 tbsp. of creole seasoning.  Mix well and set aside for later.

Cook the pasta in salted water until al dente.  Retain 2 cups of the pasta water for later use. It is best to use a thick pasta such as, rotini, penne or fettuccine. The sauce sticks best to these pastas.

In a large skillet or Dutch Oven, fry the bacon.  Once the bacon is browned remove it and set it aside to drain.  Add the onion to the bacon grease and cook until translucent.  Add the chopped garlic and cook for 30 seconds being careful not to overcook.  Add the sun-dried tomatoes and 2 tbsp. of flour and cook over medium low heat for about 2 to 3 minutes.  Then stir in the cream and half and half. 

Keep the sauce just below a simmer and add the spinach.  Once the spinach has cooked down, crumble the bacon into the sauce and add the mozzarella cheese. 

Once the cheese has melted, add the pasta.  Continue to cook adding the retained pasta water as needed. My mixture took 1 cup of pasta water to achieve the correct thickness.

Next remove your chicken from the buttermilk mixture and dip into the flour and seasonings mixture coating it well.  Let it sit coated for at least 10 minutes.  This will help the coating adhere to the chicken.

Heat your oil in a skillet to 350 degrees.  Cook the chicken for 5 to 6 minutes until it has reached an internal temperature of 165 degrees. 

In a separate pan melt the butter.  Add the parmesan and parsley.  Now dip the chicken pieces into this mixture. 

Now slice the chicken breasts into strips.

Serve the pasta and sauce in individual bowls.  Top with the chicken sliced into strips.  Add a sprinkle of parmesan to the top.  Enjoy!

Recipe

Creamy Chicken Pasta – You Are Going To Want To Try This!

4 slices of bacon
½ large onion, chopped
¼ cup sundried tomatoes in oil, chopped
1 tbsp. garlic, chopped
1 to 2 tbsp. flour
1 cup cream
1 cup half and half
½ cup mozzarella cheese
½ cup parmesan cheese
1 lb. pasta, rotini
½ tsp. red pepper flakes
¼ cup fresh parsley, chopped
2 cups buttermilk
1 lb. chicken breast boned
1 to 2 cups flour
1 tsp. garlic powder
1 tsp. onion powder
2 tbsp. creole seasoning
2 tsp. salt
½ stick butter
¼ cup parmesan cheese
1 to 2 tbsp. oil
2 cloves fresh garlic
2 cups fresh spinach

In a large bowl add garlic powder, onion powder, 1 tbsp. creole seasoning, and 1 tsp. of salt. Slice your chicken breasts into ¼ to ½ inch slices lengthwise. Put the chicken into the bowl and rub the spices into the pieces. Now stir in the buttermilk. Cover and put in the refrigerator for 30 or more minutes.
In a large container add the 2 cups of flour, 1 tsp. salt and 1 tbsp. of creole seasoning. Mix well and set aside.
Cook the pasta in salted water until al dente. Retain 2 cups of the pasta water for later use.
In a large skillet or Dutch Oven, fry the bacon. Once the bacon is browned remove it and set it aside to drain. Add the onion to the bacon grease and cook until translucent. Add the chopped garlic and cook for 30 seconds. Add the sun-dried tomatoes and 2 tbsp. of flour and cook over medium low heat for about 2 to 3 minutes. Then stir in the cream and half and half. Keep the sauce just below a simmer and add the spinach. Once the spinach has cooked down, crumble the bacon into the sauce and add the mozzarella cheese. Once the cheese has melted, add the pasta. Continue to cook adding the retained pasta water as needed.
Remove the chicken from the buttermilk mixture and dip into the flour mixture coating it well. Let it sit coated for at least 10 minutes. Heat your oil in a skillet to 350 degrees. Cook the chicken for 5 to 6 minutes until it has reached an internal temperature of 165 degrees. In a separate pan melt the butter. Add the parmesan and parsley. Now dip the chicken pieces into this mixture.
Serve the pasta and sauce in individual bowls. Top with the chicken sliced into strips. Add a sprinkle of parmesan to the top. Enjoy!