One Skillet Chicken Bacon Alfredo
As if Alfredo isn’t already comforting enough… add chicken and bacon and you have the ultimate comfort meal! Chicken is surrounded by a creamy Alfredo sauce, bacon, spinach and tomatoes all in one skillet! A quick and easy weeknight dinner your family will love.
2 tablespoons extra virgin olive oil1 pound chicken tenderloins1 teaspoon paprika1 teaspoon Italian seasoning6 strips bacon, cooked and chopped2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz or 1 (28 oz) can Red Gold® Diced Tomatoes 28 oz3 cups fresh baby spinach, cooked5 garlic cloves, minced1/4 teaspoon red pepper flakes, crushed1 1/2 cups half & half1 3/4 cups grated Parmesan cheese, dividedSalt and black pepper to taste10 ounces penne pasta, cooked and drained
- In a large skillet, on high heat, heat oil until hot. Sprinkle chicken with paprika and Italian seasoning. Add chicken and cook on one side for 1 minute. Flip and cook an additional 1 minute. Reduce heat to medium, flip chicken again and cook, covered for several minutes until no longer pink in the center. Let cool slightly and slice into small strips.
- To the skillet add tomatoes, spinach, garlic, crushed red pepper, chicken strips, and half the bacon. Mix everything together. Cook for 5 minutes.
- Add half & half and bring to a boil. Reduce heat to simmer, add 1 1/2 cups Parmesan cheese; stir until cheese melts and the sauce becomes creamy and thickened, about 1 minute. Remove from the heat and season with salt and black pepper.
- Add pasta and remaining bacon to skillet. Top with remaining cheese. Serve immediately.