Creamy Chicken Bacon Penne (Printable)

Rich pasta dish with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce. A satisfying Italian-American classic.

# What You 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

# Directions:

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 - Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-6 minutes. Remove 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 diced 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 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.
07 - Transfer to serving plates immediately, garnished with extra Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in about 40 minutes, so you can have a restaurant-quality dinner on the table faster than delivery.
  • The bacon fat adds a smoky depth to the cream sauce that makes every bite feel luxurious without any extra effort.
  • It uses simple pantry staples and transforms them into something that tastes like you spent hours in the kitchen.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have melded together.
02 -
  • Always reserve pasta water before draining, I forgot once and ended up with a sauce so thick it was almost a paste.
  • Don't let the garlic brown or it turns bitter and ruins the whole vibe of the dish.
  • Freshly grated Parmesan is non-negotiable, the pre-shredded kind has anti-caking agents that make the sauce gritty and weird.
  • Let the cream come to a gentle simmer, not a rolling boil, or it can break and separate on you.
03 -
  • Slice the chicken against the grain and keep the pieces thin so they cook evenly and stay tender instead of rubbery.
  • Use a large skillet with high sides so you have room to toss the pasta without flinging cream sauce all over your stovetop.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it a bit.
  • If the sauce thickens too much while sitting, a quick splash of pasta water or cream brings it right back to life.
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