Creamy Chicken Bacon Penne (Printable version)

Rich pasta dish with tender chicken, crispy bacon, and creamy garlic-Parmesan sauce. A comforting 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 Steps:

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

# Expert Hints:

01 -
  • Everything cooks in one skillet after you boil the pasta, so cleanup is almost effortless.
  • The bacon fat adds a smoky depth to the cream sauce that store-bought jars could never replicate.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • Leftovers reheat beautifully with just a splash of milk to loosen the sauce.
02 -
  • Don't skip reserving pasta water; its starch helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Let the chicken rest for a minute after cooking so the juices redistribute, keeping every bite tender instead of dry.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping into grainy bits.
  • If your sauce breaks or looks oily, a tablespoon of pasta water whisked in vigorously will bring it back together.
03 -
  • Cook your bacon until it's almost crispy, then let it finish crisping as it rests; overcooked bacon in the final dish can turn chewy.
  • Use a skillet large enough to toss the pasta comfortably, or you'll end up with sauce all over the stovetop.
  • Grate your Parmesan fresh from a block; the pre-grated stuff contains anti-caking agents that prevent it from melting smoothly.
  • Taste the sauce before adding the pasta, adjusting salt and pepper while you can still fix it easily.
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