One-Pot Chicken Bacon Spinach Parmesan Pasta - cooking recipe

Ingredients

1 lb bacon, cut into 1/2-inch thick pieces
1 lb chicken, cubed
1/2 cup chopped onion
3 garlic cloves, minced
1/4 cup flour
1 tablespoon dried minced onion
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
4 cups chicken broth
1 cup water
3 cups whole milk
1 lb bow tie pasta
1 (10 ounce) package frozen chopped spinach, thawed and drained
3/4 cup grated parmesan cheese, divided

Preparation

In a large stockpot, saute bacon over medium-high heat until crisp. Remove with a slotted spoon to a medium bowl.
Reduce heat to medium. Add chicken to the bacon fat and cook until center is no longer pink. Remove with a slotted spoon to the same bowl as the bacon.
Saute onion in bacon fat for 1 minute. Add garlic and saute for an additional minute.
Sprinkle in the flour, dried minced onion, salt, onion powder, garlic powder, parsley, basil, oregano and pepper. Cook and stir for 1 minute.
Stir in chicken broth, water and milk. Increase heat to medium-high. Bring to a boil. Add pasta. Cook for 9-11 minutes or until al dente, stirring every 1-2 minutes to prevent the pasta from sticking to the bottom.
Remove from heat and stir in spinach, breaking it up to spread throughout the pasta and sauce. Stir in 1/2 cup Parmesan cheese until it's incorporated. Stir in the bacon and chicken.
Sprinkle remaining 1/4 cup Parmesan cheese on top. Serve warm.