Creamy Chicken Bacon Penne

The skillet was still warm from breakfast when I decided to throw together what scraps I had left in the fridge. A package of bacon that needed using, chicken breasts I'd meant to grill, and a wedge of Parmesan I couldn't stop nibbling. What started as a clean-out-the-fridge moment turned into something my family now requests by name. The cream sauce bubbled up rich and golden, clinging to every ridge of penne, and I realized sometimes the best recipes aren't planned at all.

I made this for my sister the night she came home from a long work trip, too tired to even think about cooking. She sat at the counter with a glass of wine, watching me toss the pasta with the creamy sauce, and by the second bite she'd stopped talking entirely. That's when I knew this dish had earned its place in my regular rotation.

Ingredients

• Penne pasta: The ridges and hollow center grab onto the cream sauce better than smooth noodles, and it holds up to reheating without turning mushy.
• Boneless, skinless chicken breasts: Slicing them thin before cooking means they stay tender and cook evenly in just a few minutes.
• Bacon: Use thick-cut if you can; it crisps up beautifully and leaves behind flavorful fat that becomes the base of your sauce.
• Heavy cream: This is what makes the sauce luxuriously thick and silky, coating every piece of pasta like a warm hug.
• Parmesan cheese: Freshly grated melts smoothly into the cream, while pre-grated can clump and taste grainy.
• Unsalted butter: Adds richness and helps the onions soften without browning too quickly.
• Garlic: Minced fresh garlic blooms in the butter and perfumes the whole dish with that irresistible aroma.
• Onion: A small one diced fine melts into the sauce, adding sweetness and body without overpowering.
• Fresh parsley: Brightens the richness with a pop of color and a hint of freshness at the end.
• Olive oil: Keeps the chicken from sticking and adds a fruity note that balances the bacon.
• Salt and black pepper: Essential for building flavor at every stage, not just at the end.

Instructions

Boil the Pasta:

Get your salted water rolling at a full boil before adding the penne, and set a timer so it comes out perfectly al dente. Don't forget to scoop out half a cup of that starchy pasta water before you drain; it's your secret weapon for adjusting the sauce later.

Crisp the Bacon:

Let the bacon sizzle over medium heat without rushing it, stirring occasionally until every piece turns golden and crispy. Remove it with a slotted spoon and leave just one tablespoon of that smoky fat in the pan.

Cook the Chicken:

Season your thinly sliced chicken with salt and pepper, then let it sear in the hot skillet with a drizzle of olive oil until it's golden on both sides and no longer pink inside. Set it aside on a plate to rest while you build the sauce.

Sauté the Aromatics:

Melt butter in the same skillet and add your diced onion, stirring until it turns soft and translucent. Toss in the minced garlic and let it cook just until fragrant, about a minute, watching carefully so it doesn't burn.

Build the Cream Sauce:

Pour in the heavy cream and scrape up all those delicious browned bits stuck to the bottom of the pan. Let it simmer gently, then stir in the Parmesan until it melts into a thick, glossy sauce that coats the back of a spoon.

Bring It All Together:

Add the cooked chicken and crispy bacon back into the skillet, followed by the chopped parsley and drained penne. Toss everything together, adding splashes of reserved pasta water if the sauce feels too thick, until every piece is coated and glossy.

Finish and Serve:

Taste and adjust the seasoning with more salt and pepper as needed. Serve it straight from the skillet, topped with extra Parmesan and a sprinkle of fresh parsley.

Save

One evening, my neighbor knocked on the door just as I was plating this for dinner. The smell had drifted across the yard, and she asked if I was running a secret restaurant. I sent her home with a container, and the next morning she texted me asking for the recipe. That's the kind of dish this is: it makes people lean in, ask questions, and linger at the table a little longer than planned.

Making It Your Own

This pasta is endlessly adaptable depending on what's in your fridge or what your family loves. I've stirred in handfuls of fresh spinach right at the end, letting it wilt into the sauce for a bit of green. Mushrooms sautéed with the onions add an earthy richness that pairs beautifully with the bacon. If you want a lighter version, swap the heavy cream for half-and-half; the sauce won't be quite as thick, but it's still creamy and satisfying. Some nights I add a pinch of red pepper flakes to the garlic for a gentle kick that wakes up the whole dish.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well. I add a splash of milk or cream to the pan or microwave-safe bowl before warming it up, stirring gently to bring the sauce back to life. The pasta might absorb some of the sauce as it sits, so don't be shy with that extra liquid. If you're reheating on the stove, low and slow is the way to go; high heat can make the cream separate and turn oily. I've even packed this for lunch and reheated it at work, and it still tastes like a treat.

Pairing and Serving Ideas

This creamy penne feels like a complete meal on its own, but a simple side salad with a tangy vinaigrette cuts through the richness beautifully. I like to serve it with crusty garlic bread for soaking up every last bit of sauce from the bottom of the bowl. A crisp Chardonnay or Pinot Grigio is my go-to wine pairing; the acidity balances the cream and bacon without competing for attention.

• Add sautéed cherry tomatoes for a burst of sweetness and color.
• Toss in frozen peas during the last minute of cooking for a pop of green.
• Top each serving with a drizzle of good olive oil and cracked black pepper for a restaurant-style finish.

Save

This dish has become my answer to busy weeknights, surprise guests, and those moments when I need something that feels like a warm hug on a plate. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ Can I prepare this dish ahead of time?

Yes, you can prepare the components separately. Cook the pasta and store it with a light coat of olive oil to prevent sticking. Make the cream sauce and store it refrigerated for up to 2 days. When ready to serve, gently reheat the sauce over low heat, add the cooked chicken and bacon, then toss with the pasta.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version with less richness. Greek yogurt or sour cream mixed with a little milk works for a tangy twist, though these should be added off heat to prevent curdling. For dairy-free options, try cashew cream or oat-based alternatives, adjusting the cooking temperature accordingly.

→ How do I prevent the sauce from becoming too thick?

The reserved pasta water is your secret ingredient. Add it gradually while stirring, just until the sauce reaches your desired consistency. The starch in pasta water helps the sauce coat the noodles evenly without becoming heavy or lumpy.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes complement the sauce beautifully. Cook vegetables separately or with the garlic and onions, keeping them tender rather than overcooked to maintain texture contrast with the creamy sauce.

→ What wine pairs best with this dish?

Crisp white wines with good acidity cut through the richness of the cream sauce. Chardonnay and Pinot Grigio are excellent choices. The wine's brightness balances the smoky bacon and savory Parmesan while cleansing the palate between bites.

→ How do I cook the chicken so it stays tender?

Slice the breasts thinly and cook over medium heat without moving them too frequently. This creates a golden exterior while keeping the interior moist. Avoid high heat, which can toughen the meat. The chicken will continue cooking slightly when tossed with the hot sauce.