1 large chicken breast, thinly sliced
1 teaspoon smoked paprika
1 teaspoon garlic powder (Whole Foods has a great one!)
1 teaspoon kosher salt
1 teaspoon red pepper flakes, plus more for serving
4 cloves garlic, finely minced
1 medium tomato, diced
4 cups baby spinach, kale or chard
1/2 cup heavy cream
1/2 cup finely grated Parmesan cheese
4 slices cooked bacon, chopped
1/4 cup finely minced parsley
Cook spaghetti in a large pot of salted boiling water according to package instructions. Usually this takes 12-13 minutes. Drain, but reserve 1 cup of the pasta cooking liquid. I sometimes boil my pasta in 1/2 chicken stock and 1/2 water for extra flavor, but this is not necessary.
Melt butter in a large skillet over medium heat. Season chicken with paprika, garlic powder, salt and red pepper flakes then add to skillet and cook for 4 minutes until almost cooked through. It will continue to cook as we add the remaining ingredients. Add garlic, tomato, spinach and stir until spinach is wilted, 2-3 minutes.
Lower heat to medium and add cream, Parmesan cheese, bacon and parsley. Simmer for 5 minutes then stir in the cooked pasta along with reserved pasta water. Toss until pasta is fully coated. This may be a crime, but I like to add 1 tablespoon of extra butter at this point just for kicks. Some cracked black pepper on top is always nice! The pasta will continue to soak up that flavorful sauce, so you want to eat this as soon as possible. Hope you like it! Dale :)
Serves 4 people, or 2 very hungry people.