Loading...

Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. If there is less than 1 tablespoon, add olive oil to make up the difference.

Add the chopped yellow onion to the skillet and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.

Reduce the heat to low and stir in the heavy whipping cream. Let it gently simmer for 2-3 minutes, allowing the sauce to slightly thicken.

Add the shredded cooked rotisserie chicken, halved cherry tomatoes, and baby spinach to the sauce. Stir gently until the spinach wilts, which should take about 2-3 minutes. Season with salt and black pepper to taste.

Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in most of the crispy bacon, reserving a little for garnish.

Serve immediately, garnished with the remaining crispy bacon. Enjoy!


Bring a large pot of salted water to a rolling boil. Add the bow tie pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the diced bacon and cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet. If there is less than 1 tablespoon, add olive oil to make up the difference.

Add the chopped yellow onion to the skillet and sauté over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Pour in the beef broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.

Reduce the heat to low and stir in the heavy whipping cream. Let it gently simmer for 2-3 minutes, allowing the sauce to slightly thicken.

Add the shredded cooked rotisserie chicken, halved cherry tomatoes, and baby spinach to the sauce. Stir gently until the spinach wilts, which should take about 2-3 minutes. Season with salt and black pepper to taste.

Add the cooked and drained pasta to the skillet with the sauce. Toss to combine, ensuring the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in most of the crispy bacon, reserving a little for garnish.

Serve immediately, garnished with the remaining crispy bacon. Enjoy!
