One Pot Creamy Chicken Pasta with Bacon

One-Pot Creamy Chicken Pasta with Bacon

This recipe is 9 Freestyle points per serving, 1 cup.
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Course: Dinner
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 388kcal
Author: Dash of Herbs

Ingredients

  • 6 slices low-sodium bacon chopped
  • 1 pound thin boneless chicken breast cubed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 medium onion chopped
  • 1 bunch asparagus chopped
  • 1 carton white mushrooms
  • 2 Tablespoons garlic minced
  • 4 cups baby spinach
  • 1/3 cup sun-dried tomatoes chopped
  • 5 cups Almond milk or other milk
  • 3/4 cup heavy cream
  • 3/4 pound rotini pasta
  • 3/4 cup Parmesan cheese

Instructions

  • In a large pot, cook the bacon over medium heat.  Once the bacon is crisp, drain most of the bacon grease.  Add the cubed chicken and cook until the chicken is cooked through.  Once all the chicken pieces are cooked through, remove the chicken from the pot and set aside.  
  • Add the onion, asparagus and mushrooms and cook until the onion is translucent and the mushrooms have released some of their juices, about 7 minutes.  Add the garlic and spinach.  Cook until the spinach has wilted, about 10 minutes.  Finally, add the sun-dried tomatoes and season with the salt and pepper.
  • Pour the milk into the pot, and the heavy cream and bring to a boil.  Add the noodles and cook for 12 minutes, or until the pasta is cooked through.  Stir in the Parmesan cheese and stir until the cheese is melted.  Serve immediately.
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Nutrition

Calories: 388kcal | Carbohydrates: 30.3g | Protein: 20.6g | Fat: 20.4g | Saturated Fat: 9.5g | Cholesterol: 69.1mg | Sodium: 474.6mg | Fiber: 2g | Sugar: 7.9g