Creamy Chicken Bacon Pesto Pasta

• bacon6 strip
• boneless, skinless chicken breast2
• salt2 teaspoon
• pepper1 teaspoon
• garlic powder1 teaspoon
• onion2
• garlic4 clove
• spinach5 ounce
• milk5 cups
• fettuccine1 pound
• pesto½ cup
• parmesan cheese1 cup
• fresh parsley0

Instructions

1. 1

   In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy.

2. 2

   Add chicken and season with salt, pepper, and garlic powder.

3. 3

   Cook until the chicken is no longer pink, then remove from the pot and set aside.

4. 4

   Add the onions and garlic and cook to the pot and cook until softened.

5. 5

   When onions are caramelized, add spinach and cook until wilted.

6. 6

   Add the milk and bring to boil.

7. 7

   Add the fettuccine to the boiling milk and cover.

8. 8

   Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.

9. 9

   Return the chicken to the pot.

10. 10

    Stir in the pesto and Parmesan.

11. 11

    Garnish with parsley and more Parmesan.

12. 12

    Enjoy!