Creamy Chicken Bacon Penne

The skillet was still smoking when I realized I'd added way too much bacon fat, but somehow that mistake turned into the best decision of the night. My roommate wandered into the kitchen, drawn by the smell of crisping bacon and garlic hitting hot butter, and before I knew it we were both standing over the stove, twirling forks through creamy penne like we were taste-testing for a restaurant. That dish, born from using up leftovers and a craving for something indulgent on a Wednesday, became our go-to comfort meal. Now every time I make Creamy Chicken Bacon Penne, I think about how the best recipes aren't always planned, they're just what happens when you're hungry and willing to experiment.

I made this for my sister's birthday dinner last spring, doubling the recipe and feeling nervous about whether it would stretch far enough for eight people. She took one bite, closed her eyes, and said it tasted exactly like the pasta we'd shared at a tiny trattoria in Boston years ago. By the end of the night, the skillet was scraped clean, and I had three people asking for the recipe. That's when I knew this wasn't just another pasta dish, it was the kind of food that makes people feel cared for.

Ingredients

• Penne pasta: The ridges and tube shape catch the cream sauce perfectly, and cooking it just to al dente means it won't turn mushy when you toss it in the skillet with everything else.
• Chicken breasts: Slicing them thin before cooking ensures they stay tender and cook quickly, and seasoning them well before they hit the pan makes all the difference in flavor.
• Bacon: Choose thick-cut if you can, it crisps up with more texture and leaves behind that golden, smoky fat that becomes the base of your sauce.
• Heavy cream: This is what makes the sauce luscious and cling to every piece of pasta, don't swap it for milk or the sauce won't thicken properly.
• Parmesan cheese: Freshly grated melts smoothly into the cream, while pre-shredded varieties often contain additives that make the sauce grainy.
• Butter: Adds richness and helps the onions and garlic soften without burning, creating a sweet, aromatic foundation.
• Garlic: Minced fresh garlic blooms in the butter and perfumes the entire dish, just don't let it brown or it'll taste bitter.
• Onion: A small onion finely diced disappears into the sauce, adding sweetness and depth without overpowering the other flavors.
• Parsley: Fresh parsley stirred in at the end adds a pop of color and a bright, herbal note that cuts through the richness.
• Olive oil: Helps the chicken get a golden sear and prevents sticking, working alongside the bacon fat for maximum flavor.
• Salt and pepper: Season every component as you go, the chicken, the sauce, the final toss, because under-seasoned cream sauce tastes flat no matter how good your ingredients are.

Instructions

Boil the penne:

Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, then reserve half a cup of that starchy pasta water before draining. That cloudy water is liquid gold for adjusting your sauce later.

Crisp the bacon:

Cook the chopped bacon in a large skillet over medium heat until it's deeply browned and crispy, then remove it with a slotted spoon and leave about a tablespoon of fat behind. The smell alone will make everyone in the house appear in the kitchen.

Sear the chicken:

Season your thinly sliced chicken with salt and pepper, add a drizzle of olive oil to the skillet, and cook the chicken until it's golden on both sides and no longer pink inside. Remove it to a plate and resist the urge to crowd the pan or it'll steam instead of sear.

Soften the aromatics:

Melt the butter in the same skillet, add the diced onion, and cook until it turns translucent and sweet, then stir in the minced garlic for just a minute. You'll know it's ready when the garlic smells fragrant but hasn't started to brown.

Build the cream sauce:

Pour in the heavy cream, scraping up all those caramelized bits stuck to the bottom of the pan, and let it come to a gentle simmer before stirring in the Parmesan. The sauce will thicken as the cheese melts, and if it gets too thick, add a splash of that reserved pasta water.

Combine everything:

Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss until every piece is coated in that glossy, creamy sauce. Taste and adjust the seasoning, then serve it immediately while it's still steaming.

Save

One evening, I served this to a friend who'd just gone through a rough breakup, and she sat at my kitchen counter, twirling her fork slowly, not saying much but eating every bite. Halfway through her second helping, she looked up and said, "I forgot food could make me feel this good." We didn't talk about her ex or what came next, we just ate creamy pasta and let the warmth of the meal do the comforting. That's when I understood that some dishes aren't just recipes, they're small acts of care that say everything words can't.

Making It Your Own

This recipe is forgiving and loves improvisation, so if you want to sneak in some sautéed mushrooms or a handful of fresh spinach, go for it. I've added sun-dried tomatoes when I had a jar open in the fridge, and the tangy sweetness played beautifully against the smoky bacon. Sometimes I swap the parsley for fresh basil if that's what's growing on my windowsill, and the sauce takes on a sweeter, more aromatic flavor. The key is to add any extras after the sauce is built, so they warm through without breaking down or making the dish watery.

Pairing and Serving

This pasta is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess and adds a peppery contrast. I've served it with garlic bread on the side, which is probably overkill but absolutely worth it when you want to soak up every drop of sauce. A chilled glass of Chardonnay or Pinot Grigio is my go-to pairing, the acidity and crispness balance the heavy cream and smoky bacon without competing for attention. If wine isn't your thing, sparkling water with a squeeze of lemon does the same job and keeps the meal feeling light.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well if you do it right. Add a splash of heavy cream, milk, or even pasta water to the pasta before microwaving or reheating in a skillet, because the sauce tightens up as it cools and needs a little liquid to loosen again. I prefer reheating it in a skillet over medium-low heat, stirring frequently, because it brings back that just-made creaminess better than the microwave does.

• Store the pasta and sauce together so the noodles stay coated and don't dry out in the fridge.
• Reheat gently and add liquid a tablespoon at a time, too much and it'll turn soupy, too little and it'll be gluey.
• Garnish with fresh Parmesan and parsley after reheating to bring back that bright, just-cooked flavor.

Save

This is the kind of dish that makes you feel capable and generous, the kind you'll make again and again until you don't need to look at the recipe anymore. It's comfort in a bowl, and it's yours now.

Recipe Questions & Answers

→ Can I use a different pasta shape?

Absolutely. Fettuccine, rigatoni, or tagliatelle work wonderfully with this cream sauce. Choose shapes that capture and hold the sauce well.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium to medium-low and avoid boiling vigorously. Stir in the cheese gradually while the cream is at a gentle simmer. If separation occurs, add pasta water slowly while stirring to bring it back together.

→ What's the best way to cook bacon without splatter?

Use medium heat rather than high heat, which gives bacon time to render fat gradually and reduces popping. Cover the skillet loosely with a splatter screen for protection while allowing steam to escape.

→ Can I make this with turkey or pork instead of chicken?

Yes, pork tenderloin or turkey breast work well. Slice them to similar thickness and adjust cooking time slightly based on thickness. Both pair beautifully with the Parmesan cream sauce.

→ How do I store and reheat leftovers?

Store in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or pasta water to restore sauce consistency. Avoid high heat, which can cause the cream to separate.

→ Is this gluten-free if I use gluten-free pasta?

The pasta itself becomes gluten-free, though the dish still contains dairy from cream, butter, and Parmesan. Always verify that all ingredients, especially seasonings, are certified gluten-free if needed.