Creamy Chicken Bacon Penne (Printer-friendly)

Rich pasta with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce. A satisfying Italian-American classic ready in 40 minutes.

# Ingredient List:

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat from the pan.
03 - Season chicken slices with salt and pepper. Add olive oil to the skillet, then chicken. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt butter. Add onion and cook until translucent, about 2-3 minutes. Add garlic and cook for 1 minute more.
05 - Pour in heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer, then stir in Parmesan cheese until melted and sauce thickens. Add reserved pasta water as needed to achieve desired consistency.
06 - Return cooked chicken and bacon to skillet. Stir in chopped parsley. Add drained penne and toss everything together to coat evenly.
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 one skillet after the pasta boils, so cleanup is faster than you think.
  • The bacon fat adds a smoky depth that makes the sauce taste like you simmered it for hours.
  • Leftovers reheat beautifully with a splash of milk or cream to bring the sauce back to life.
  • Its rich enough to feel indulgent but comes together in less time than delivery would take.
02 -
  • Dont skip reserving the pasta water, it has just enough starch to help the sauce cling without breaking.
  • Cook the garlic only until fragrant, about a minute, or it will turn bitter and overpower the cream.
  • Let the cream simmer gently, not boil hard, or it can separate and lose that silky texture.
  • Freshly grated Parmesan melts smoothly, while pre-grated can clump and make the sauce grainy.
03 -
  • Use a large skillet with high sides so you have room to toss the pasta without spilling sauce everywhere.
  • Let the bacon render slowly over medium heat instead of high, it crisps up evenly and leaves behind better flavor.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, it loosens the sauce without diluting the flavor.
  • Taste before serving and dont be shy with the black pepper, it adds a subtle bite that balances the richness.
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