Creamy Chicken Bacon Penne (Printable Version)

Tender chicken and crispy bacon tossed with penne in a rich garlic-Parmesan cream sauce. A satisfying Italian-American classic.

# 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:

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 evenly.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Helpful Hints:

01 -
  • Everything cooks in one skillet after you boil the pasta, so cleanup is almost too easy for something this indulgent.
  • The bacon fat adds a smoky depth you just cant get from olive oil alone, and it makes the kitchen smell like a Saturday morning.
  • It comes together in under an hour but tastes like you simmered it all day, which makes it perfect for weeknight rescues.
  • Leftovers reheat beautifully with a splash of cream or pasta water, sometimes even better the next day when the flavors have melded.
02 -
  • Do not let the cream boil hard or it will break and turn grainy, keep it at a gentle simmer and stir often.
  • If your sauce looks too thick, add pasta water one tablespoon at a time instead of more cream, the starch will loosen it without making it greasy.
  • Always reserve pasta water before you drain, I have forgotten more times than I can count and regretted it every time.
03 -
  • Use the bacon fat to cook the chicken instead of adding olive oil, it will taste smokier and you are already committed to calories so why hold back now.
  • Grate your own Parmesan from a block, the pre-grated stuff will not melt smoothly and you will end up with a grainy sauce that looks sad.
  • If you want to make this feel fancy for guests, finish each plate with a twist of black pepper and a tiny drizzle of good olive oil, it looks like you tried harder than you did.
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