12 oz. spaghetti or angel hair 1 tbsp. extra-virgin olive oil 1 lb. boneless skinless chicken breasts kosher salt Freshly ground black pepper 6 slices bacon 2 cloves garlic 2 c. diced tomatoes (canned or fresh) 3 c. baby spinach 1/2 c. heavy cream 1/3 c. freshly grated Parmesan Fresh basil, for garnish
How to make it
In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through and no longer pink, 4 minutes per side. Transfer to a cutting board and slice into strips. In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop. Pour off half the bacon fat and add garlic, tomatoes, and spinach to skillet. Season with salt and pepper, then add heavy cream, Parmesan, and 1/2 cup pasta water; let simmer. Add spaghetti or angel hair and toss until fully coated. Add chicken and bacon and toss, then garnish with basil and serve.