Creamy Chicken Bacon Penne (Printable Version)

Tender chicken and smoky bacon tossed in a luscious garlic-Parmesan cream sauce with penne pasta. A satisfying Italian-American classic.

# What You Need:

→ Pasta

01 - 12 oz penne pasta

→ Meats

02 - 2 large boneless, skinless chicken breasts, 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 and Aromatics

07 - 3 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 tablespoons fresh parsley, chopped

→ Pantry and Seasonings

10 - Salt and freshly ground black pepper, to taste
11 - 1 tablespoon olive oil

# How To Make:

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 add 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 of the skillet. 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 your 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 well.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one skillet after the pasta boils, which means less cleanup and more time enjoying the meal instead of scrubbing pans.
  • The bacon fat left in the pan adds a smoky depth to the sauce that store-bought jar sauces can never replicate.
  • It tastes like something from an expensive Italian restaurant but comes together in about 40 minutes on a weeknight.
  • Leftovers reheat beautifully with a splash of cream or pasta water, so you get two great meals from one effort.
02 -
  • Reserve that pasta water before you drain, because once it's gone down the sink, there's no getting it back, and you'll need it if your sauce turns out too thick.
  • Don't rinse the pasta after draining, the starch clinging to the noodles helps the sauce grab on instead of sliding off.
  • Let the cream come to a simmer before adding the Parmesan, or the cheese can clump instead of melting smoothly into the sauce.
  • Slice the chicken thin and even so every piece cooks at the same rate, thick spots will still be raw when the thin parts are overdone.
03 -
  • Use the same skillet for the bacon, chicken, and sauce so every layer of flavor builds on the last, and you end up with a sauce that tastes complex even though it's simple.
  • Grate your own Parmesan from a block instead of using the pre-shredded stuff, it melts smoother and tastes sharper without any weird additives.
  • Toss the pasta in the skillet over low heat for a minute after combining everything, it helps the sauce cling and the flavors marry together.
  • If you're doubling the recipe for a crowd, use two skillets or work in batches, overcrowding the pan will steam the chicken instead of giving it that golden sear.
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