How To Make Mascarpone Pasta with Chicken and Bacon
Rich and cheesy mascarpone pasta is made with crispy bacon, tender chicken, and fresh spinach for a heavenly bite that’s served in just an hour.
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.
- Calories: 806.09kcal
- Fat: 42.84g
- Saturated Fat: 15.55g
- Trans Fat: 0.21g
- Monounsaturated Fat: 16.18g
- Polyunsaturated Fat: 6.00g
- Carbohydrates: 50.67g
- Fiber: 3.62g
- Sugar: 5.15g
- Protein: 52.86g
- Cholesterol: 162.58mg
- Sodium: 860.43mg
- Calcium: 237.84mg
- Potassium: 875.42mg
- Iron: 3.54mg
- Vitamin A: 307.21µg
- Vitamin C: 14.04mg
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