Mascarpone Pasta with Chicken, Bacon and Spinach Recipe -
Mascarpone Pasta with Chicken, Bacon and Spinach Recipe
  • READY IN 1 hr

Mascarpone Pasta with Chicken, Bacon and Spinach

Recipe by  

"I was looking for a new way to use mascarpone cheese and had the other ingredients on hand. Turned out to be really delicious and pretty to serve as well! I look forward to serving it to guests."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
  2. Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
  3. Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
  4. Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
  5. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2013

Great. Not nearly as complicated as the recipe might suggest. Pre-cubed the chicken and let it sit for half an hour with olive oil, salt, garlic powder, pepper, crushed red pepper flakes, and Italian herb mix - all to taste. Started by sauteing the onion and bacon together. Did not remove the onion and bacon, I just added the chicken to it. After the chicken had started to cook and separate into cubes I added just enough chicken stock and about a teaspoon of tomato paste - to get all the tasty stuff off the bottom of the pan. Once chicken was cooked I removed it to my serving platter. I used the same frying pan, it had tasty bits stuck to the bottom again, and added the sun-dried tomato and pesto mix and spinach according to instruction. I then added that to the chicken/bacon mixture. Last I added about a 1/4 cup of a chianti and chicken stock mix to the pan to get the good stuff up, then poured that over the chicken as well. I followed the rest of the directions, for the sauce, as the recipe says. Took three pans, not six as the recipe implies. Husband says he likes it, had seconds :-) Enjoy.

Most Helpful Critical Review
Jun 16, 2013

I made 1/2 of the recipe for two. It was alright. Flavour was good. For me it was too many pans for the finished product. This will not be on my list to make again.

Apr 19, 2013

Lovely!! No left overs:)

Apr 14, 2013

"It's a keeper!" Just found it today and served it for Sunday family dinner. I've never used mascarpone outside of dessert recipes. All flavors melded together perfectly. I will try it for a dinner party next time. Thank you.

Jan 26, 2014

Made this tonight, omg, really easy, really good. tweaked it a little, instead of marscapone, I used a little sour cream and jar bacon alfredo sauce, but kept everything else the same. Hubby approved.

Sep 11, 2013

This recipe is amazing! It's easy to make, doesn't break the bank, and tastes like you're in an authentic Italian restaurant. So yummy!

Apr 15, 2013

Hubby's choice for his birthday dinner today. Little bit of work, but definitely worth it. He said this is a "gourmet meal," and we both really enjoyed it. Added some shaved parmesan, but I think a good addition might be some toasted pine nuts on the top. Landelah, thanks for a special meal this evening.

Feb 21, 2014

We got three servings out of this recipe, which makes the fat content absurd (almost 200% DRV). If I can find an acceptable lower fat substitute for mascarpone, maybe I can salvage it. But as it stands, our arteries couldn't take another round.


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  • Calories
  • 637 kcal
  • 32%
  • Carbohydrates
  • 46.9 g
  • 15%
  • Cholesterol
  • 138 mg
  • 46%
  • Fat
  • 28.2 g
  • 43%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 49.7 g
  • 99%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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