Pin this My neighbor knocked on my door one rainy Tuesday holding a bag of bacon and a carton of cream, asking if I knew what to do with them before they went bad. I tossed some penne in boiling water, crisped up that bacon, and we ended up with something so comforting we ate it straight from the skillet. The kitchen smelled like a perfect lazy evening, all garlic and Parmesan melting into smoky richness. That impromptu dinner became my go-to whenever I need something quick but indulgent.
I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe because her husband wouldn't stop talking about it. Watching someone scrape their plate clean and then eye the skillet hopefully is one of the best compliments a dish can get. It's become my default for new parents, bad days, and celebrations that call for comfort over fuss.
Ingredients
- Penne pasta (350 g): The ridges catch all that creamy sauce perfectly, and it holds up well without getting mushy if you need to keep it warm for a few minutes.
- Chicken breasts (400 g, thinly sliced): Slicing them thin means they cook fast and stay tender, plus every piece gets coated in that garlicky cream.
- Bacon (150 g, chopped): This is where the magic starts, the rendered fat becomes the base for everything and adds a smoky backbone you just can't skip.
- Heavy cream (240 ml): It creates that silky, rich sauce that clings to every piece of pasta without breaking or curdling.
- Parmesan cheese (90 g, freshly grated): Freshly grated melts so much smoother than the pre-shredded stuff, which can make the sauce gritty.
- Butter (2 tablespoons): Adds a velvety finish and helps the onions and garlic soften without browning too fast.
- Garlic (3 cloves, minced): The sweet, mellow garlic flavor blooms in the butter and perfumes the whole dish.
- Onion (1 small, finely diced): It melts into the sauce and adds a subtle sweetness that balances the richness.
- Fresh parsley (2 tablespoons, plus extra): A handful at the end brightens everything up and makes it feel fresh instead of heavy.
- Salt, pepper, olive oil: Season the chicken well before cooking, it makes all the difference in building layers of flavor.
Instructions
- Boil the penne:
- Get your water salty like the sea and cook the penne until it still has a little bite. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's your secret weapon for a silky sauce.
- Crisp the bacon:
- Let the bacon sizzle in a dry skillet until it's golden and crispy, then pull it out and save one tablespoon of that rendered fat. The smell alone will make everyone wander into the kitchen.
- Sauté the chicken:
- Season those chicken slices generously, then cook them in the bacon fat and a drizzle of olive oil until they're golden on the edges. Pull them out once they're just cooked through so they don't dry out later.
- Soften the aromatics:
- Melt the butter in the same pan and add the onion, letting it turn translucent and sweet. Toss in the garlic and stir for just a minute until it smells incredible but hasn't browned.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all those browned bits stuck to the pan, they're pure flavor. Let it simmer gently, then stir in the Parmesan until it melts into a thick, glossy sauce.
- Bring it all together:
- Add the chicken and bacon back in, toss in the parsley, then fold in the penne and toss until every piece is coated. If it looks too thick, splash in some of that reserved pasta water a little at a time.
- Season and serve:
- Taste it and adjust the salt and pepper, then serve it hot with extra Parmesan and parsley on top. It's best eaten immediately while the sauce is still creamy and clinging to the pasta.
Pin this One winter evening, I made this for a friend who'd just been through a rough breakup, and halfway through her second bowl she looked up and said it tasted like a hug. That's when I realized some dishes aren't just about feeding people, they're about wrapping them in warmth when words aren't enough. Now every time I make it, I think about that quiet kitchen moment and how food can say what we sometimes can't.
Making It Your Own
If you want to lighten it up a bit without losing that creamy richness, swap the heavy cream for half-and-half and add an extra splash of pasta water to keep it silky. I've tossed in handfuls of baby spinach at the end and watched it wilt into the sauce, adding color and a little virtue to an otherwise indulgent plate. Mushrooms sautéed with the onions bring an earthy depth that makes it feel even more substantial, and sun-dried tomatoes add a sweet-tart pop that cuts through the richness beautifully.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly they taste even better the next day when everything has had time to meld together. When reheating, add a splash of milk or cream and warm it gently on the stovetop, stirring often so the sauce doesn't separate. The microwave works in a pinch, but go low and slow and stir halfway through to keep it creamy instead of oily.
Pairing and Serving Ideas
This dish is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess and adds a peppery brightness that balances every bite. Garlic bread is never a bad idea, especially for soaking up any extra sauce left in the bowl. A crisp white wine like Chardonnay or Pinot Grigio is perfect alongside, the acidity lifts the richness without competing with the flavors.
- Serve it family-style in a big bowl so everyone can dig in and go back for seconds.
- Garnish generously with fresh parsley and a snowstorm of Parmesan right before bringing it to the table.
- If you're feeding a crowd, this recipe doubles beautifully and you can keep it warm in a low oven until everyone's ready.
Pin this This is the kind of dinner that turns a regular Wednesday into something special without any real effort, just a skillet, some good ingredients, and a little time. I hope it brings as much comfort to your table as it has to mine.
Recipe Questions
- → Can I prepare this dish ahead of time?
This pasta is best served immediately after tossing. However, you can prep ingredients in advance—cook the bacon and chicken, make the cream sauce, and cook the pasta separately. Combine just before serving to maintain the best texture and sauce consistency.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining and add it gradually to the cream sauce while stirring. Start with a few tablespoons and increase as needed. The starch in pasta water helps achieve the perfect creamy consistency that coats the penne without clumping.
- → What's the best way to cook chicken so it stays tender?
Slice the chicken breasts thinly and evenly before cooking. This ensures even cooking in about 5-7 minutes. Don't overcook—remove from heat once the internal temperature reaches 165°F (74°C). Thin slices also incorporate better into the creamy sauce.
- → Can I use different pasta shapes?
Absolutely. While penne works wonderfully with this sauce, fettuccine, rigatoni, or linguine all pair beautifully. Choose shapes with ridges or texture that help capture and hold the creamy sauce throughout the dish.
- → What vegetables work well in this dish?
Sautéed mushrooms, fresh spinach, sun-dried tomatoes, or roasted red peppers add excellent flavor and nutrition. Add them to the cream sauce before tossing with the pasta. Keep additions to one or two items to avoid overwhelming the delicate cream sauce.
- → Can I make this gluten-free?
Yes, substitute gluten-free penne pasta and use tamari or gluten-free soy sauce if adding umami depth. Verify that your bacon and other processed ingredients are certified gluten-free, as some products may contain hidden gluten during processing.