Creamy Chicken Bacon Penne

The sizzle of bacon hitting a hot pan has this way of announcing that something good is about to happen. I learned to make this creamy chicken bacon penne on a weeknight when I had a fridge full of odds and ends and zero energy for complicated cooking. The cream sauce came together so easily that I actually stood there wondering why I'd been intimidated by it for so long. Now it's the dish I turn to when I want comfort without fuss, and every time that garlic hits the butter, I'm reminded why simple ingredients can create something this satisfying.

I made this for my sister once after she had a rough week at work, and she sat at my kitchen counter scraping her plate clean without saying a word until the last bite. Then she looked up and asked if she could take the leftovers home. That's when I knew this wasn't just another pasta recipe, it was the kind of meal that makes people feel taken care of. The way the penne catches all that creamy sauce in its ridges, and how the crispy bacon adds little bursts of salt and smoke, it all just works.

Ingredients

• Penne pasta: The tube shape is perfect here because it traps the creamy sauce inside every piece, and it holds up well without getting mushy when you toss everything together.
• Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and stay tender, and they soak up the flavors from the bacon fat and garlic beautifully.
• Bacon: This is where all the smoky magic starts, and don't toss that rendered fat, it's liquid gold for cooking the chicken.
• Heavy cream: It creates that luscious, velvety sauce that clings to every bite, and it won't curdle or break the way lighter creams sometimes do.
• Parmesan cheese: Freshly grated melts into the sauce so much better than pre-shredded, and it adds a nutty, salty richness that ties everything together.
• Unsalted butter: It gives the sauce a silky finish and helps the garlic and onion release their sweetness without browning too fast.
• Garlic: Minced fine so it melts into the cream and perfumes the whole dish with that unmistakable warmth.
• Onion: Finely diced so it softens into the background, adding sweetness and depth without stealing the show.
• Fresh parsley: A handful of this brightens the whole dish and cuts through the richness with a pop of color and freshness.
• Olive oil: Just enough to help the chicken get a nice golden sear without sticking to the pan.
• Salt and black pepper: Season as you go, tasting at each step, because the bacon and Parmesan are already salty and you want balance, not a salt bomb.

Instructions

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Boil the Pasta:

Get a big pot of salted water boiling and cook the penne until it still has a little bite to it, that al dente texture is key. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for loosening the sauce later.

Crisp the Bacon:

While the pasta bubbles away, toss the chopped bacon into a large skillet over medium heat and let it sizzle until it's golden and crispy. Pull it out with a slotted spoon and save it on a plate, then pour off most of the fat but leave about a tablespoon behind for flavor.

Cook the Chicken:

Season those thin chicken slices with salt and pepper, add a drizzle of olive oil to the skillet, and cook them in that bacon-kissed pan until they're golden and cooked through. Set them aside with the bacon so they stay juicy.

Sauté the Aromatics:

Melt the butter in the same skillet, add the diced onion, and cook it gently until it turns soft and translucent. Toss in the minced garlic and let it bloom for just a minute until your kitchen smells like heaven.

Build the Cream Sauce:

Pour in the heavy cream and scrape up all those tasty browned bits stuck to the bottom of the pan, they're pure flavor. Let it come to a gentle simmer, then stir in the Parmesan and watch it melt into a thick, glossy sauce, adding a splash of pasta water if it needs loosening.

Bring It All Together:

Return the chicken and bacon to the skillet, stir in the chopped parsley, and add the drained penne. Toss everything together so every piece of pasta gets coated in that creamy, bacony goodness.

Taste and Serve:

Give it a final taste and adjust the salt and pepper as needed, then serve it up hot with extra Parmesan and parsley scattered on top. This is the kind of dish that disappears fast, so don't be shy about making extra.

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There's something about twirling creamy pasta onto a fork, catching a piece of chicken and a bit of bacon in the same bite, that makes everything feel right. I've served this at casual dinners where friends showed up unannounced, and it always gets the same reaction, quiet at first, then someone breaks the silence to ask for seconds. It's the kind of dish that doesn't need an occasion, it creates one just by being on the table.

How to Store and Reheat Leftovers

Let the pasta cool to room temperature, then pack it into an airtight container and stash it in the fridge for up to three days. When you're ready to reheat, add a splash of cream, milk, or even a bit of chicken broth to a skillet over low heat and warm it gently, stirring often so the sauce doesn't break. The microwave works in a pinch, but the stovetop brings the sauce back to life in a way that feels almost freshly made.

Ways to Make It Your Own

If you want to sneak in some vegetables, sautéed mushrooms or a handful of baby spinach stirred in at the end work beautifully without changing the vibe of the dish. Sometimes I swap the bacon for pancetta when I'm feeling fancy, or I add a pinch of red pepper flakes to the garlic for a gentle kick. You could even use half and half instead of heavy cream if you want something a little lighter, though the sauce won't be quite as luscious.

Serving Suggestions and Pairings

This pasta is rich enough to stand on its own, but a simple green salad with a sharp vinaigrette balances the creaminess perfectly. I like to serve it with garlic bread for soaking up every last bit of sauce, and a crisp white wine like Pinot Grigio or Chardonnay cuts through the richness beautifully.

• A Caesar salad with crunchy croutons and shaved Parmesan echoes the flavors without overwhelming them.
• Roasted asparagus or green beans add a bright, slightly bitter contrast that makes each bite feel more complete.
• If you're serving a crowd, set out extra Parmesan, red pepper flakes, and fresh parsley so everyone can customize their plate.

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This is the kind of recipe that earns a permanent spot in your rotation without trying too hard. Make it once, and you'll understand why creamy, bacony pasta never goes out of style.

Recipe FAQ

→ Can I use chicken thighs instead of breast?

Yes, boneless skinless thighs work wonderfully and stay moist during cooking. They may require an extra 2-3 minutes to cook through compared to breasts.

→ How do I prevent the cream sauce from breaking?

Keep the heat at a gentle simmer rather than a rolling boil. Stir in the Parmesan slowly and ensure it's fully melted before adding the pasta to avoid curdling.

→ What pasta shapes work best as substitutes?

Fettuccine, rigatoni, or farfalle all pair beautifully with this cream sauce. Choose shapes with ridges or twists that capture the sauce effectively.

→ Can I make this ahead for meal prep?

Store the sauce and proteins separately from the pasta for up to 3 days. Reheat gently on the stovetop with a splash of milk or pasta water to restore the sauce's creamy consistency.

→ What wine pairs well with this dish?

A crisp Chardonnay or Pinot Grigio complements the rich cream sauce and salty bacon beautifully. Both wines cut through the richness while enhancing the dish's subtle garlic notes.

→ How can I make a lighter version?

Substitute half-and-half for heavy cream to reduce fat content while maintaining creaminess. You can also use Greek yogurt for a portion of the cream, though adjust heat carefully to prevent curdling.