Over the years I have heard so much about the cookbook, Eat, Shrink and Be Merry. However, to this day I can say that I still haven’t picked up a copy. It has always been an intention, but I always seem to forget when I happen upon the local bookstore.

Anyway, if you are familiar with the cookbook, you will also be familiar with the Worth Every Penne recipe. Over the years, I have heard many friends rave about it!

The other night, I happened to notice a Facebook friend had whipped up an adapted version of the Worth Every Penne recipe, and from that moment I knew I had to try it. I mean who doesn’t get lured into a meal that includes white wine and tons of garlic!? Heck, my mouth is drooling just thinking about it.

I played around with the recipe, and recreated an adapted version of my own that my family just gobbled up!

If you happen to be hosting dinner guests any time soon, whip up this dish. It will surely be one that impresses!

Chicken and Bacon Penne with Pesto White Wine Cream Sauce Recipe

Chicken and Bacon Penne with Pesto White Wine Cream Sauce Recipe


  • 2 boneless skinless chicken breasts, cooked and cubed
  • 5 slices of bacon, cooked and crumbled
  • 1 454g box of Penne Rigate
  • 3 cups baby spinach
  • 3 cups cremini mushrooms
  • 1 cup red onion, diced
  • 12 cherry tomatoes, halved
  • 1/2 cup dry white wine
  • 1/2 cup aged parmesan cheese, shredded
  • 1/4 cup heavy cream
  • 1/4 cup crumbled feta cheese
  • 2 tbsp minced garlic
  • 2 tbsp basil pesto
  • 2 tbsp balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1/8 tsp ground black pepper


  1. Bring a large pot of water to boil. Cook penne until al dente. About 11 to 12 minutes. Drain and set aside.
  2. In a skillet over medium low heat, add a couple drizzles of EVOO, the onions, mushroom and garlic. Cook until fragrant. About 5 minutes.
  3. Add white wine and simmer for 5 to 8 minutes until the white wine has reduced.
  4. Add tomatoes and spinach. Continue to cook until spinach has wilted. About 2 to 3 minutes.
  5. In a small bowl, combine pesto, balsamic vinegar, olive oil, honey and black pepper.
  6. Add sauce and cream to pan. As well as the chicken and bacon. Cook for a few more minutes until chicken is warm.
  7. Stir in the cooked pasta and feta cheese. Mix well to evenly coat.
  8. Sprinkle with parmesan cheese and serve.

Chicken and Bacon Penne with Pesto White Wine Cream Sauce Recipe

If this recipe tickles your fancy, you may also enjoy our recipe for Sriracha Chicken Bacon Ranch Pasta.

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