Pasta Paradise Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook until just shy of al dente (about 9 minutes; it will finish baking). Drain and reserve 1/2 cup pasta water.

Make Alfredo base

In a medium saucepan over medium heat, melt 2 tbs butter. Add minced garlic and cook 30 seconds until fragrant. Whisk in 1 tbs flour and cook 1 minute to form a roux.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, bring to a gentle simmer until slightly thickened (3–4 minutes). Stir in 1 cup grated Parmesan until melted and smooth. Season with 1 tsp salt, 1 tsp black pepper, and 1 tsp ground nutmeg. If sauce seems too thick, whisk in up to 1/2 cup reserved pasta water to reach a creamy consistency.

Cook bacon

Place 6 slices smoked bacon in a cold skillet, then turn heat to medium. Cook until crispy, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate and chop into 1/2-inch pieces when cool.

Cook chicken

While bacon cooks, pat 12 oz chicken breast dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbs olive oil in a separate skillet over medium-high heat. Sear chicken 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board, let rest 5 minutes, then dice into 1/2-inch cubes.

Sauté mushrooms and spinach

In the same skillet used for chicken (add a little oil if needed), add 8 oz sliced mushrooms and sauté 4–5 minutes until browned. Add 4 cups packed baby spinach and cook until wilted, 1–2 minutes. Season with a pinch of salt and 1/4 tsp black pepper. Remove from heat.

Dice 2 medium Roma tomatoes, remove excess seeds and juices, and set aside to maintain texture for topping.

Combine components

Preheat oven to 375°F (190°C). In a large bowl, combine the drained penne, Alfredo sauce (reserve about 1/4 cup for topping if desired), chopped bacon, diced chicken, sautéed mushrooms and spinach. Stir gently until evenly coated. Taste and adjust seasoning with salt and pepper if needed. Stir in 1/2 tbs red pepper flakes (or to taste) if you want a slight kick.

Fill baking dish

Transfer the pasta mixture to a 9x13-inch (or equivalent) lightly greased baking dish, smoothing the top. Evenly distribute 2 cups shredded provolone over the surface. Scatter the diced Roma tomatoes on top so they roast but retain freshness.

Bake

Bake uncovered in preheated oven for 18–22 minutes, until sauce is bubbling and provolone is melted and beginning to turn golden at the edges. If you want a browned top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle 3 tbs Parmesan-herb shake evenly over the hot pasta and garnish with 2 tbs chopped fresh parsley if using. Serve warm.