Creamy Chicken Bacon Penne (Print version)

Rich and comforting pasta featuring tender chicken and smoky bacon in a creamy garlic-Parmesan sauce with penne.

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

# Expert Advice:

01 -
  • Everything cooks in under 45 minutes, but tastes like you spent all afternoon in the kitchen.
  • The crispy bacon adds a smoky crunch that balances the silky cream sauce perfectly.
  • You only need one skillet for the sauce, which means less cleanup and more time enjoying dinner.
  • Leftovers reheat beautifully with just a splash of milk to bring the sauce back to life.
02 -
  • Do not skip reserving the pasta water, because it contains starch that helps the sauce cling to the noodles and can save a sauce that becomes too thick.
  • Slice the chicken thin and pound it gently if needed, because thick pieces will not cook through in time and can leave you with rubbery meat.
  • Add the Parmesan off the heat or on very low heat to prevent it from seizing up and becoming grainy instead of smooth.
03 -
  • Use thick-cut bacon and let it render slowly, because rushing it will leave you with chewy pieces instead of crispy bites.
  • Grate your own Parmesan from a block, because the pre-shredded stuff contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Toss the pasta with the sauce over low heat for a minute before serving, because it helps the noodles absorb the flavors and creates a creamier finish.
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