Creamy Chicken Bacon Penne

The skillet was still hot from breakfast bacon when I decided to throw together dinner with what was left in the fridge. I had chicken breasts that needed using, a box of penne, and cream I'd bought for coffee but never opened. The bacon grease was already there, shimmering in the pan, and I thought why waste it. What started as improvisation turned into something my family asks for by name now, usually on nights when we all need comfort more than conversation.

I made this for my sister the night she came over after a rough week at work. She sat at the counter with a glass of wine, watching me toss the penne with the sauce, and when she took the first bite she closed her eyes and said nothing for a full minute. Sometimes a dish becomes a love language, and this one speaks in cream and Parmesan and the kind of comfort that sticks to your ribs and your memory.

Ingredients

• Penne pasta: The ridges grab onto the cream sauce better than smooth pasta, and the tube shape holds little pockets of bacon and chicken in every bite.
• Chicken breasts: Slice them thin so they cook fast and stay tender, and always season them before they hit the pan or they will taste flat no matter how good your sauce is.
• Bacon: Cheap bacon works fine here since you are crisping it up and mixing it in, but thicker cut gives you more chew and smoke.
• Heavy cream: This is not the time to substitute with milk, the richness is the whole point and it will not thicken properly without the fat.
• Parmesan cheese: Freshly grated melts into the sauce without clumping, pre-shredded stuff has cellulose coating that makes it gritty and sad.
• Butter: Adds a silky finish and helps the garlic bloom without burning in the leftover bacon fat.
• Garlic: Mince it fine and add it after the onion or it will scorch and turn bitter in seconds.
• Onion: A small one is all you need, diced tiny so it melts into the sauce and adds sweetness without chunks.
• Parsley: Fresh parsley cuts through the richness and makes the whole dish taste brighter and less heavy.
• Olive oil: Just enough to keep the chicken from sticking after you have poured off most of the bacon fat.
• Salt and pepper: Taste as you go, the bacon and Parmesan both add salt so you might need less than you think.

Instructions

Boil the penne:

Use more salt than feels reasonable in the water, it should taste like the sea. Save some pasta water before draining, it has starch that will help the sauce cling later if it gets too thick.

Crisp the bacon:

Let it cook low and slow until the edges curl and it snaps when you break it. Pour off most of the fat but leave about a tablespoon, that is liquid gold for flavor.

Cook the chicken:

Thin slices will cook in five minutes and stay juicy, thick chunks take forever and dry out. Season them now, not after, so the salt actually penetrates the meat.

Sauté the aromatics:

The onion should go translucent and soft, then add garlic just long enough to smell it. If it browns you have gone too far and it will taste bitter.

Build the sauce:

Scrape up the brown bits with the cream, they are pure flavor. Simmer gently and stir in the Parmesan a handful at a time, letting each addition melt before adding more.

Combine everything:

Toss the chicken, bacon, parsley, and penne right in the skillet with the sauce. The pasta will soak up the cream as it sits, so serve it immediately while it is still glossy.

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My husband once ate three bowls of this in one sitting and then fell asleep on the couch with the remote still in his hand. I took a picture because it was proof that I had finally cracked the code on comfort food. Now whenever someone asks what I am good at cooking, this is the dish I describe first, not because it is fancy but because it makes people happy in a way that feels like a small miracle every time.

Making It Your Own

I have added spinach when I felt guilty about skipping vegetables, and it wilts right into the sauce without changing much. Mushrooms work too if you sauté them with the onions, they soak up the cream and taste almost meaty. My neighbor swears by sun-dried tomatoes for a pop of tang, and I will admit I have tried it and liked it more than I expected.

What to Serve Alongside

A simple green salad with lemon vinaigrette cuts through the richness and makes you feel like you are eating a balanced meal even though you are definitely not. Garlic bread is overkill but also completely worth it if you are already committed to indulgence. I pour a cold Pinot Grigio when I want to feel fancy, or honestly just water with lemon when I remember I am trying to be an adult.

Storage and Reheating

Leftovers keep in the fridge for three days in an airtight container, and they reheat on the stove with a splash of cream or milk to bring the sauce back to life. The microwave works in a pinch but the pasta can get a little rubbery, so I add a damp paper towel over the bowl to keep it from drying out. I have never tried freezing it because it never lasts long enough to make it to the freezer, but I imagine the cream might separate a bit when thawed.

• Reheat gently on the stove over low heat, stirring often so the sauce does not scorch on the bottom.
• Add a tablespoon of pasta water or cream to loosen it up, the noodles will have absorbed a lot of liquid overnight.
• Taste before serving and add a pinch of salt or a crack of pepper, flavors dull in the fridge and need waking up.

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This is the kind of recipe that gets better the more you make it because you learn where you like extra garlic or less cream. It will fill your kitchen with the smell of something worth staying home for, and that is a gift on any ordinary weeknight.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, any medium pasta shape works well. Fettuccine, rigatoni, or linguine all pair beautifully with this creamy sauce. Avoid very thin pastas that may break under the heavy sauce.

→ How do I make this lighter?

Substitute half-and-half or whole milk for the heavy cream. You can also use turkey bacon or reduce the butter amount slightly. The sauce will be less thick but still flavorful and satisfying.

→ Can I prepare this ahead of time?

Cook the components separately and store in the refrigerator. Reheat gently in a skillet with a splash of cream or pasta water. Avoid preparing the complete dish in advance as the pasta will absorb too much moisture.

→ What if my sauce is too thick?

Gradually stir in reserved pasta water, a tablespoon at a time, until you reach the desired consistency. The starch in pasta water helps the sauce cling to the pasta naturally.

→ What wines pair well with this dish?

Crisp white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc complement the richness beautifully. Their acidity cuts through the cream and balances the smoky bacon and savory Parmesan.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and avoid boiling vigorously once the cream is added. Add the Parmesan gradually while stirring constantly. If using low-fat cream, add it slowly to prevent curdling.