Creamy Chicken Bacon Penne (Printable)

Rich and comforting pasta dish featuring tender chicken, smoky bacon, and luscious garlic-Parmesan cream sauce tossed with penne.

# 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 & 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 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. Bring to a gentle simmer, then stir in the Parmesan cheese until melted and the sauce thickens. Add reserved pasta water a little at a time if needed 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 evenly.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality pasta but uses everyday ingredients you probably already have.
  • The bacon fat adds a smoky depth that makes the whole dish sing without any extra effort.
  • Everything comes together in one skillet after the pasta boils, so cleanup is mercifully easy.
  • Leftovers reheat beautifully with just a splash of cream or milk to bring the sauce back to life.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will loosen your sauce without making it greasy or thin.
  • Cook the chicken in batches if your skillet is crowded, because overcrowding steams the meat instead of giving it that golden sear.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without clumping or turning grainy.
  • If your sauce breaks or looks oily, whisk in a tablespoon of pasta water at a time until it comes back together.
03 -
  • Use the best Parmesan you can find and grate it yourself, the pre-shredded stuff has anti-caking agents that can make your sauce gritty.
  • Don't rinse your pasta after draining, that starchy coating helps the sauce cling to every piece.
  • If you want deeper flavor, deglaze the pan with a splash of white wine after cooking the aromatics, then add the cream once the wine reduces by half.
  • Slice your chicken against the grain so it stays tender and doesn't turn chewy when you bite into it.
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