Chicken, Bacon, and Artichoke Pasta with Creamy Garlic Sauce - Iowa Girl Eats

By vealam

Ingredients

• For the sauce:
• 12 oz penne pasta, dry
• 1/4 lb bacon (4 slices,) chopped
• 1 lb chicken breasts, chopped into bite-sized pieces
• salt and pepper
• 1 can quartered artichoke hearts, drained and chopped
• 1/4 cup julienned sun dried tomatoes
• 5 oz baby spinach
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons butter
• 4 cloves garlic, minced
• 1/4 cup flour
• 1-1/2 cups milk (I used 2%)
• 1-1/2 cups chicken broth
• salt and pepper
• 3/4 cup grated parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder

Details

Servings 6
Adapted from iowagirleats.com

Preparation

Step 1

Cook pasta in a large pot of salted, boiling water until al dente. Drain then set aside.
Cook bacon in a large skillet over medium heat until crisp. Remove to a paper towel-lined plate then discard all but 1 teaspoon bacon grease. Add chicken to the skillet then season with salt and pepper and saute until no longer pink. Add artichoke hearts and sun-dried tomatoes then saute until warmed through, 3-4 minutes. Add spinach then flip with tongs until wilted, 1-2 minutes.
Meanwhile melt butter in extra virgin olive oil in a skillet or saucepan over medium heat. Add garlic then saute for 30 seconds. Sprinkle in flour then whisk until smooth and cook for 1 minute. Slowly stream in milk and chicken broth, whisking to avoid lumps. Season with salt and pepper then switch to a wooden spoon and stir until thick and bubbly, stirring often, about 10 minutes. Remove from heat then stir in parmesan cheese, Italian seasoning, and garlic powder.
Combine pasta, chicken and artichoke mixture, sauce, and bacon then scoop and serve.