Ingredients:

  • 1.5 lb chicken breast, cut into 1-inch pieces
  • 6 slices thick-cut bacon, chopped
  • 12 oz dry spaghetti
  • 5 oz fresh baby spinach
  • 4 cloves garlic, minced
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup reserved pasta water
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 0.5 tsp black pepper

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook spaghetti until 1 minute before al dente. Reserve 1/2 cup of pasta water before draining.
  2. In a large 12-inch skillet over medium heat, cook chopped bacon until crisp and fats are rendered. Remove bacon with a slotted spoon and set aside, keeping the fat in the pan.
  3. Season chicken pieces with salt and pepper. Increase skillet heat to medium-high and sear chicken in the bacon fat until golden-brown and cooked through (5-7 minutes). Remove chicken and set aside.
  4. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Lower heat to medium-low.
  5. Whisk in heavy cream, grated Parmesan, and the reserved pasta water. Stir constantly to create a smooth, glossy emulsion.
  6. Add the cooked spaghetti, chicken, and bacon back into the skillet. Toss with tongs to coat. Fold in the fresh baby spinach and red pepper flakes, allowing the residual heat to flash-wilt the greens for 1 minute before serving.