Save My teenage son wandered into the kitchen one Thursday evening, sniffed the air, and asked if we could skip whatever else I'd planned for dinner that week. The bacon had just hit the pan, filling the house with that unmistakable smoky warmth, and I was browning chicken in the reserved fat. He didn't know yet that this creamy penne would become his most-requested meal, the one he'd text me about from college. Sometimes the best recipes aren't the ones you plan—they're the ones that make someone stop scrolling on their phone and actually sit at the table.
I made this for a small dinner party once, doubling the recipe and feeling slightly panicked about timing. But as I tossed the penne into that glossy, garlic-laced cream, watching it coat every ridged surface, I realized this dish actually wants to be made for a crowd. My friend Sarah, who claims she doesn't like creamy pasta, went back for seconds without a word. By the time we opened the second bottle of wine, the skillet was empty except for a few clingy bits of Parmesan someone scraped up with bread.
Ingredients
- Penne pasta: The ridges and hollow center grab onto the cream sauce in a way smooth pasta never could, and cooking it just to al dente means it will finish perfectly when tossed in the skillet.
- Chicken breasts: Slicing them thin is the single best move here because they cook fast, stay tender, and give you more surface area to pick up that bacon-kissed flavor from the pan.
- Bacon: Choose a good thick-cut variety if you can and don't drain all the fat because that rendered goodness is basically liquid gold for this dish.
- Heavy cream: This is not the moment for low-fat substitutes unless you're okay with a thinner sauce, though half-and-half works if you stir in a little extra Parmesan to thicken it up.
- Parmesan cheese: Freshly grated from a block melts smoothly into the cream and tastes infinitely better than the dusty pre-grated kind that can make the sauce grainy.
- Butter: Adds a silky richness and helps the onions and garlic soften without burning, creating a sweet aromatic base.
- Garlic: Minced fine so it almost melts into the sauce, releasing its fragrance the moment it hits the butter.
- Onion: A small one diced fine gives the sauce body and a subtle sweetness that balances the salty bacon.
- Fresh parsley: Stirred in at the end, it cuts through the richness and adds a pop of color that makes the whole dish feel brighter.
- Olive oil: Just enough to keep the chicken from sticking after you've reserved that precious bacon fat.
- Salt and black pepper: Season at every stage because each layer needs its own attention, and taste before serving because the bacon and Parmesan add salt too.
Instructions
- Boil the penne:
- Bring a large pot of well-salted water to a rolling boil and cook the penne just until al dente, usually a minute less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water because it's your secret weapon for adjusting the sauce later.
- Crisp the bacon:
- While the pasta bubbles away, add the chopped bacon to a large skillet over medium heat and let it render slowly until the edges curl and turn deeply golden. Remove the crispy pieces with a slotted spoon and leave about a tablespoon of that flavorful fat in the pan.
- Cook the chicken:
- Season the thinly sliced chicken with salt and pepper, add a drizzle of olive oil to the skillet, and sauté the pieces until they're golden on both sides and cooked through. Transfer them to the plate with the bacon so they stay juicy.
- Sauté the aromatics:
- Melt the butter in the same skillet, add the diced onion, and cook until it turns translucent and soft, then stir in the minced garlic and let it bloom for about a minute. The smell at this point is intoxicating and means you're doing everything right.
- Build the cream sauce:
- Pour in the heavy cream, scraping up all those browned bits stuck to the bottom because that's pure flavor, then bring it to a gentle simmer and stir in the grated Parmesan until the sauce thickens and clings to your spoon. If it looks too thick, add the reserved pasta water a splash at a time until it reaches a silky, coating consistency.
- Combine everything:
- Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss everything together until every piece of pasta is glossy and coated. Taste and adjust the seasoning because this is your last chance to make it perfect.
- Serve hot:
- Divide among bowls or plates immediately, finishing with extra Parmesan and a sprinkle of fresh parsley if you have it. This dish doesn't like to wait, so gather everyone to the table while it's still steaming.
Save There was a Sunday afternoon when I taught my daughter to make this before she moved into her first apartment. We stood side by side at the stove, and I watched her taste the sauce, eyes widening as she realized she'd actually made something this good. She texted me a photo of her own version two weeks later, proudly noting she'd added mushrooms. That's when I knew this wasn't just my recipe anymore—it was hers too, and somehow that made it even better.
Making It Your Own
This recipe is forgiving in the best way, welcoming whatever you have on hand or whatever sounds good in the moment. I've stirred in handfuls of fresh spinach during the last minute of cooking, watched it wilt into the cream, and loved the way it added color and a slight earthiness. Mushrooms sautéed with the onions bring a meaty depth, and sun-dried tomatoes, though not traditional, add a sweet-tart brightness that cuts through the richness. Some nights I'll use rotisserie chicken instead of cooking breasts from scratch, shredding the meat and adding it at the end, which turns this into a fifteen-minute miracle.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and I've learned that reheating them gently is the key to keeping the sauce creamy. Add a few tablespoons of milk or cream to a skillet over low heat, stir in the pasta, and let everything warm through slowly without boiling. The microwave works in a pinch, but use fifty percent power and stir every minute, adding a splash of liquid to bring the sauce back to life. I've never tried freezing this because we've never had enough left over, but I suspect the cream sauce would separate and turn grainy upon thawing.
Pairing and Serving Suggestions
This creamy penne is rich enough to be the star of the meal, but I like to serve it with something crisp and bright to balance all that luscious sauce. A simple arugula salad with lemon vinaigrette and shaved Parmesan feels just right, or a plate of roasted asparagus if it's spring. Garlic bread is overkill but also completely irresistible, especially if you let people drag it through the extra sauce pooling at the bottom of their bowls.
- Pour a chilled Chardonnay or Pinot Grigio to cut through the cream and complement the garlic.
- If you want to make this a little lighter, swap half the cream for whole milk and add an extra handful of Parmesan.
- Crusty bread on the side is technically optional but emotionally necessary for soaking up every last bit of sauce.
Save This is the kind of meal that turns a regular weeknight into something worth remembering, the kind that makes people linger at the table even after their plates are empty. I hope it finds a place in your rotation the way it has in mine, showing up whenever you need something comforting, satisfying, and just a little bit indulgent.
Recipe FAQs
- → Can I use a lighter cream alternative?
Yes, substitute half-and-half for the heavy cream for a lighter version. The sauce will be less rich but still delicious and creamy.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer, not a rolling boil. Add cream slowly and stir constantly. If the sauce appears grainy, remove from heat briefly and whisk in a splash of pasta water to smooth it out.
- → Can I add vegetables to this dish?
Absolutely. Sautéed mushrooms, spinach, sun-dried tomatoes, or roasted garlic work wonderfully. Add them when you return the chicken and bacon to the skillet.
- → What wine pairs best with this dish?
A crisp white wine like Chardonnay or Pinot Grigio complements the creamy sauce beautifully. The acidity cuts through the richness and enhances the flavors.
- → Can I make this ahead and reheat it?
This dish is best served fresh. If reheating, do so gently over low heat with a splash of pasta water or cream to restore the sauce's silky texture.
- → How do I know when the chicken is cooked through?
Cut the thickest slice in half—there should be no pink inside. Alternatively, use a meat thermometer; chicken is done at 165°F (74°C) internally.