Creamy Chicken Bacon Penne

The smell of bacon in a hot pan is what pulled my roommate out of bed one Sunday morning, shuffling into the kitchen still half asleep. I was testing this creamy chicken penne idea, convinced I could make something restaurant-worthy without leaving the apartment. By the time the garlic hit the butter, she was already setting the table. We ate straight from the skillet, twirling forkfuls of cream-coated pasta while the pan was still warm on the stove.

I made this for a friend who was going through a rough week, the kind where nothing feels right and comfort food is the only answer. She sat at my kitchen counter, quiet at first, then started talking between bites. By the time we finished, the pan was empty and she was laughing again. Food like this doesnt fix everything, but it gives you a moment to breathe.

Ingredients

• Penne pasta: The ridges and tube shape grip the creamy sauce perfectly, making every bite satisfying and saucy without feeling heavy.
• Chicken breasts: Slicing them thin ensures they cook fast and stay tender, soaking up the flavors from the bacon and garlic.
• Bacon: Crispy, smoky, and essential for adding a salty richness that balances the cream beautifully.
• Heavy cream: This is what makes the sauce luxurious and silky, clinging to the pasta in a way that feels like a warm hug.
• Parmesan cheese: Freshly grated melts smoothly into the cream, adding a nutty, sharp flavor that brightens the whole dish.
• Butter: A little goes a long way in building a velvety base for the garlic and onion to bloom.
• Garlic: Minced fine so it melts into the sauce, filling the kitchen with that unmistakable aroma that makes everyone hungry.
• Onion: Diced small and cooked until soft, it adds a subtle sweetness that rounds out the savory notes.
• Fresh parsley: Brightens the richness with a fresh, grassy note and makes the final dish look vibrant and alive.
• Olive oil: Helps the chicken brown without sticking, adding a hint of fruity richness to the pan.
• Salt and black pepper: Simple seasoning that lets every other flavor shine without competing.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, with just a bit of bite left. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Crisp the bacon:

While the pasta cooks, add the chopped bacon to a large skillet over medium heat and let it sizzle until golden and crispy. Remove the bacon with a slotted spoon, leaving one tablespoon of the rendered fat in the pan for flavor.

Cook the chicken:

Season the sliced chicken with salt and pepper, add olive oil to the skillet, and saute the chicken until golden on the edges and cooked through. Set the chicken aside with the bacon.

Saute the aromatics:

Melt the butter in the same skillet, then add the diced onion and cook until it turns soft and translucent. Stir in the minced garlic and let it cook just until fragrant.

Build the cream sauce:

Pour in the heavy cream, scraping up any browned bits from the bottom of the pan, and bring it to a gentle simmer. Stir in the grated Parmesan and let it melt into the cream, thickening the sauce as it bubbles softly.

Combine everything:

Return the chicken and bacon to the skillet, add the chopped parsley, and toss in the drained penne. Stir everything together until the pasta is fully coated, adding reserved pasta water if the sauce needs loosening.

Season and serve:

Taste and adjust the salt and pepper, then serve immediately while the sauce is still creamy and clinging to every piece of pasta. Garnish with extra Parmesan and parsley if you like.

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One night I made this for a small dinner party, doubling the recipe and feeling confident. Halfway through, I realized I forgot to buy enough cream and had to stretch it with some of the pasta water and an extra handful of cheese. No one noticed, and one friend even asked for the recipe, calling it the best pasta shed had in months. Sometimes the happy accidents teach you more than following the plan.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When reheating, add a splash of milk, cream, or even pasta water to a pan over low heat and stir gently until the sauce loosens and coats the pasta again. Avoid the microwave if you can, it tends to make the chicken rubbery and the sauce uneven.

Customizing the Dish

This recipe is forgiving and welcomes improvisation based on what you have on hand. Swap the chicken for shrimp if you want something lighter, or leave out the meat entirely and add sauteed mushrooms and spinach for a vegetarian version. If you prefer a bit of heat, a pinch of red pepper flakes in the garlic step adds a gentle warmth without overwhelming the creamy base.

Pairing and Serving Ideas

This penne is rich and filling on its own, but a simple side salad with lemon vinaigrette cuts through the creaminess and makes the meal feel more balanced. A crusty baguette is perfect for mopping up any sauce left in the bowl, and a chilled glass of Chardonnay or Pinot Grigio complements the buttery, garlicky flavors beautifully.

• Serve with a crisp arugula salad tossed in olive oil and lemon.
• Add garlic bread or focaccia on the side for extra comfort.
• Finish with a light dessert like lemon sorbet to cleanse the palate.

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This dish has become my go-to when I want something that feels special without the stress of complicated technique. Its the kind of meal that makes any weeknight feel a little more like a celebration.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

You can prepare the sauce and cook the chicken and bacon ahead, storing them separately in the refrigerator. Reheat gently when ready, then toss with freshly cooked pasta for best results and texture.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version with good results. Alternatively, use a combination of milk and cream, or Greek yogurt stirred in at the end for a tangier flavor profile.

→ How do I prevent the sauce from breaking?

Keep heat at medium or medium-low when adding cream and cheese. Stir constantly and add cheese gradually rather than all at once. If the sauce seems to separate, whisk in reserved pasta water slowly.

→ What pasta shapes work well for this dish?

Penne is ideal for capturing the cream sauce in its tubes. Fettuccine, rigatoni, or fusilli are excellent alternatives that all hold the sauce beautifully.

→ How can I add vegetables to this dish?

Sautéed mushrooms, fresh spinach, or sun-dried tomatoes complement this dish wonderfully. Add them to the skillet when cooking the aromatics, or stir in fresh spinach at the end.

→ Is this gluten-free friendly?

Use gluten-free penne to make this dish gluten-free. Ensure all other ingredients, particularly bacon and seasonings, are certified gluten-free to avoid cross-contamination.