Creamy Chicken Bacon Penne (Print Version)

Tender chicken and smoky bacon in garlic-Parmesan cream sauce with penne. Rich, comforting Italian-American comfort food.

# What You'll Need:

→ Pasta

01 - 12 oz penne pasta

→ Meats

02 - 2 large boneless, skinless chicken breasts (about 14 oz), thinly sliced
03 - 5 oz bacon, chopped

→ Dairy

04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 2 tablespoons unsalted butter

→ Vegetables & Aromatics

07 - 3 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 tablespoons chopped fresh parsley, plus extra for garnish

→ Pantry & Seasonings

10 - Salt and freshly ground black pepper, to taste
11 - 1 tablespoon olive oil

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove bacon with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat from the pan.
03 - Season the chicken slices with salt and pepper. Add the olive oil to the skillet, then add the chicken. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt the butter. Add the onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer, then stir in the Parmesan cheese until melted and the sauce thickens. If needed, add reserved pasta water, a little at a time, to achieve desired sauce consistency.
06 - Return the cooked chicken and bacon to the skillet. Stir in the chopped parsley. Add the drained penne and toss everything together to coat.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in under 40 minutes, making it perfect for weeknights when you want something special without the wait.
  • The smoky bacon fat adds depth to the cream sauce that you just can't get any other way.
  • It uses one skillet for the chicken, bacon, and sauce, so cleanup is almost as easy as the cooking.
  • Leftovers reheat beautifully with a splash of cream or pasta water to bring the sauce back to life.
02 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling to the penne instead of pooling at the bottom of the bowl.
  • If your cream sauce breaks or looks grainy, it's usually because the heat was too high or the Parmesan was added too fast, keep it at a gentle simmer and stir constantly.
  • Let the bacon render slowly, rushing it on high heat leaves you with burnt edges and chewy centers instead of crispy, smoky perfection.
03 -
  • Use a large skillet so the pasta has room to toss without spilling over the sides, a crowded pan makes it hard to coat everything evenly.
  • Grate your Parmesan on the finest side of the grater so it melts into the cream instantly without leaving little chunks.
  • If the sauce thickens too much as it sits, don't panic, just stir in a few tablespoons of pasta water over low heat until it loosens up again.
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