Mascarpone Pasta with Chicken, Bacon and Spinach


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.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
8 servings


  • 6 slices bacon

  • 2 tablespoons olive oil

  • 1 cup minced onion

  • 3 pounds skinless, boneless chicken breast halves, cubed

  • ½ teaspoon garlic powder

  • salt and ground black pepper to taste

  • 3 tablespoons drained and chopped sun-dried tomatoes packed in oil

  • 2 tablespoons prepared pesto sauce

  • ½ pound fresh spinach

  • 1 (8 ounce) container mascarpone cheese

  • 2 cloves garlic, minced

  • 1 tablespoon Dijon mustard, or more to taste

  • 1 lemon, juiced

  • ½ cup milk

  • ¼ teaspoon white pepper

  • ½ cup grated Parmesan cheese

  • 1 (16 ounce) package farfalle (bow tie) pasta

  • 1 tablespoon grated Parmesan cheese, or to taste


  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.

Nutrition Facts (per serving)

637 Calories
28g Fat
47g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 637
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 57%
Cholesterol 138mg 46%
Sodium 448mg 19%
Total Carbohydrate 47g 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 50g
Vitamin C 15mg 77%
Calcium 211mg 16%
Iron 4mg 21%
Potassium 638mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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