@therecipecollector: Get ready to indulge in the ultimate comfort food dream with NancyG's magnificent golden chicken penne. This dish features tender, golden-seared chicken strips and pillowy penne pasta cloaked in a rich, decadent garlic cream sauce. Tossed with earthy mushrooms and fresh spinach, it’s then finished with crunchy bacon crumbles and melted cheddar. Every forkful is an absolute masterpiece of creamy, savory textures that will make your dinner table the most popular place in town. Serves 4 to 6 people. Ingredients: * 1 pound penne pasta * 1 pound boneless, skinless chicken breasts, cut into bite-sized strips * 6 slices thick-cut bacon, diced * 2 tablespoons unsalted butter * 8 ounces button mushrooms, sliced * 3 cups fresh baby spinach * 4 cloves garlic, minced * 1 and 1/2 cups heavy cream * 1/2 cup low-sodium chicken broth * 1 cup sharp cheddar cheese, freshly shredded * 1/2 cup grated Parmesan cheese * 1 teaspoon Italian seasoning * 1 teaspoon kosher salt * 1/2 teaspoon freshly ground black pepper * 2 tablespoons fresh parsley, chopped (for garnish) Instructions: 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Drain well, reserving 1/2 cup of starchy pasta water, and set aside. 2. Crisp the Bacon: In a large, deep skillet or Dutch oven over medium heat, cook the diced bacon until crisp and golden brown. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the delicious bacon fat in the skillet. 3. Sear the Chicken: Season the chicken strips with salt, pepper, and Italian seasoning. Add 1 tablespoon of butter to the bacon fat in the skillet over medium-high heat. Add the chicken strips in a single layer and sear until golden brown and cooked through (reaching 165 degrees Fahrenheit), about 5 to 6 minutes. Remove the chicken and set aside with the bacon. 4. Sauté Mushrooms and Spinach: Add the remaining tablespoon of butter and the sliced mushrooms to the same skillet. Sauté for 4 to 5 minutes until browned and tender. Stir in the minced garlic and cook for 1 minute until fragrant. Toss in the fresh baby spinach and cook just until wilted. 5. Build the Velvety Garlic Cream Sauce: Pour the heavy cream and low-sodium chicken broth into the skillet, bringing the mixture to a gentle simmer. Stir in the freshly shredded cheddar cheese and Parmesan cheese, whisking constantly until melted into a smooth, luxurious cream sauce. 6. Combine and Serve: Add the cooked penne pasta, seared chicken, and half of the crispy bacon back into the skillet, tossing gently to coat every piece in that velvety garlic cream sauce (splash in reserved pasta water if needed to thin). Top with the remaining crispy bacon and chopped parsley before serving warm. Chef's Notes: * Cheese Selection: Using freshly shredded sharp cheddar cheese yields a much smoother, richer sauce than pre-bagged shredded cheese, which contains anti-caking agents. * Make-Ahead Tip: You can prep the bacon, chicken, and pasta ahead of time, then assemble the cream sauce and combine everything fresh on the stovetop right before serving. * Spinach Boost: Feel free to stir in an extra handful of baby spinach if you want an extra touch of green color and nutrition in your pasta. Nutrition: Calories: 610 kcal | Protein: 34 g | Total Fat: 32 g | Saturated Fat: 16 g | Carbohydrates: 48 g | Dietary Fiber: 3 g | Sugars: 4 g | Sodium: 810 mg #NancyG #TheRecipeCollector #ChickenPenne #GarlicCreamSauce #PastaDinner

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Friday 06 November 2026 02:10:18 GMT