Best 5 Mascarpone Pasta With Chicken Bacon And Spinach Recipes

ONE-POT CHICKEN SPINACH BACON ALFREDO RECIPE BY TASTY

Steps:

• Cook the bacon in a large pot over medium-high heat until crispy.
• Add the chicken and cook until no pink is showing. Remove the chicken.
• Cook the spinach, garlic, salt, and pepper with the bacon until the spinach has wilted.
• Put the chicken back in, add the milk, then stir.
• Bring the milk to a boil, then add the pasta.
• Stir constantly for about 10 minutes until the pasta is cooked.
• Add the parmesan, then mix until the cheese has melted. Serve!
• Enjoy!

ONE-POT CHICKEN BACON SPINACH PARMESAN PASTA

Steps:

• In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl.
• Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon.
• Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute.
• Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute.
• Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom.
• Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken.
• Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.

MASCARPONE PASTA WITH CHICKEN AND BACON RECIPE

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, for about 10 minutes until evenly browned. Drain the bacon slices on paper towels. Crumble bacon when cooled.
• Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil for about 5 minutes until onion is translucent.
• Stir chicken into bacon and onion mixture and season with garlic powder, salt, and black pepper. Cook and stir for about 10 minutes until chicken is no longer pink inside and lightly browned outside.
• Stir sun-dried tomatoes and pesto in a large skillet over medium heat for about 2 minutes until pesto gives off a little oil; stir in spinach and cook until wilted, stirring constantly.
• Mix mascarpone cheese, garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook for about 5 minutes until smooth and bubbling, stirring constantly.
• Stir in ½ cup of Parmesan cheese to mascarpone cheese mixture and cook for 2 to 3 minutes more until cheese has melted. Pour sauce over chicken and bacon mixture.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, for about 12 minutes until cooked through yet firm to the bite; drain.
• Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with Parmesan cheese, or to taste.
• Serve warm and enjoy.

CHICKEN & BACON PASTA

Steps:

• Heat the oil and butter in a medium saucepan over a low heat and fry the onion for 10 mins, or until softened and translucent. Add the garlic and cook for 2 mins more. Add the cream, mascarpone, parmesan and stock cube. Give it a stir and add the cooked chicken and bacon to heat through.
• Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the creamy sauce and enough of the reserved water to loosen. Season with black pepper. Top with the parsley and serve with a green salad.

PASTA WITH SPINACH AND MASCARPONE

Steps:

• Cook pasta according to package directions.
• Meanwhile, if using fresh spinach, rinse, dry, and cut into fine shreds.
• In a large pan, melt the butter and oil. Add the garlic and nutmeg, and when its warm add the spinach. Cook until wilted, about 3-4 minutes.
• Season with salt and pepper to taste.
• Add the mascarpone and the cream, the parmesan cheese and a little pasta water, if necessary.
• Season again, if necessary.
• When the pasta is done, drain and reserve some water. Add the pasta to the sauce, mix well. If necessary loosen the mixture with pasta water, added gradually. The pasta should look smoth and silky, not clumpy.
• Serve immediately.