Parmesan Penne with Chicken, Mushrooms, Asparagus, Spinach & Crispy Bacon
Description
This Parmesan Penne with Chicken and Vegetables is the ultimate comfort-meets-fresh pasta dish. Tender chicken, earthy mushrooms, crisp asparagus, and wilted spinach are tossed with al dente penne in a silky Parmesan cream sauce, then finished with smoky, crispy bacon. It’s rich without being heavy, balanced with greens, and perfect for a satisfying weeknight dinner or a casual dinner party.
Time Required
Prep time: 15 minutes
Cook time: 25 minutes
Total time: ~40 minutes
Ingredients (Serves 4)
Pasta & Protein
400 g (14 oz) penne pasta
2 chicken breasts, sliced into bite-size pieces
6 rashers bacon, chopped
Vegetables
200 g (7 oz) mushrooms, sliced
1 bunch asparagus, trimmed and cut into 1½-inch pieces
2 packed cups baby spinach
Sauce
1 cup heavy cream (or cooking cream)
¾ cup freshly grated Parmesan cheese
3 cloves garlic, minced
½ cup reserved pasta water
Seasoning & Cooking
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp paprika (optional)
½ tsp dried Italian herbs (optional)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil.
Cook penne until al dente according to package instructions.
Reserve ½ cup pasta water, then drain and set aside.
Crisp the Bacon
In a large skillet over medium heat, cook bacon until golden and crispy.
Remove and drain on paper towels. Leave about 1 tbsp bacon fat in the pan.
Cook the Chicken
Add olive oil to the same pan.
Season chicken with salt, pepper, and paprika.
Sauté for 5–6 minutes until cooked through and lightly golden.
Remove and set aside.
Sauté Vegetables
Add mushrooms to the skillet and cook until browned and moisture evaporates.
Add garlic and asparagus; cook for 2–3 minutes until asparagus is tender-crisp.
Stir in spinach and cook until just wilted.
Make the Parmesan Sauce
Lower heat and pour in cream.
Add Parmesan cheese and Italian herbs.
Stir gently until cheese melts and sauce thickens slightly.
Add reserved pasta water gradually if needed for a silky consistency.
Combine Everything
Return chicken and bacon to the pan.
Add cooked penne and toss until everything is well coated.
Taste and adjust seasoning with salt and black pepper.
Serve
Serve hot with extra Parmesan and cracked black pepper on top.
Serving Suggestions
Pair with garlic bread or warm focaccia
A light lemony green salad balances the richness
Finish with a sprinkle of chili flakes for heat
Questions & Answers
Q: Can I make this without cream?
Yes! Use half-and-half, evaporated milk, or a mix of milk + extra Parmesan. It’ll be lighter but still flavorful.
Q: What’s the best substitute for asparagus?
Broccoli florets, green beans, or zucchini work beautifully.
Q: Can I use leftover or rotisserie chicken?
Absolutely. Add it when combining everything so it doesn’t dry out.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of milk or cream.
Q: Can I make it spicy?
Yes—add chili flakes, cayenne, or a dash of hot sauce to the sauce.