Creamy Chicken Bacon Penne (Printable)

Rich pasta dish with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce tossed with penne.

# Ingredient List:

→ Pasta

01 - 12 oz penne pasta

→ Meats

02 - 2 large boneless, skinless chicken breasts (approximately 14 oz), 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

# How-To Steps:

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 pasta water, then drain and set aside.
02 - While pasta cooks, heat a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside. Discard all but 1 tablespoon of bacon fat from the pan.
03 - Season chicken slices with salt and pepper. Add olive oil to the skillet, then the chicken. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt butter. Add onion and cook until translucent, about 2-3 minutes. Add garlic and cook for 1 minute more.
05 - Pour in heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer, then stir in Parmesan cheese until melted and sauce thickens. Add reserved pasta water as needed to achieve desired consistency.
06 - Return cooked chicken and bacon to the skillet. Stir in chopped parsley. Add drained penne and toss to coat evenly.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh parsley.

# Expert Advice:

01 -
  • Everything cooks in one skillet after the pasta boils, so cleanup is practically nonexistent and you can actually relax after dinner.
  • The bacon fat becomes part of the sauce, adding a layer of smoky depth you simply cannot get any other way.
  • It tastes like something from an expensive Italian restaurant but comes together in the time it takes to watch a sitcom episode.
  • Leftovers reheat beautifully with a splash of cream or milk, making next-day lunch something to look forward to.
02 -
  • Don't skip reserving the pasta water because it contains starch that helps the sauce cling to the penne in a way plain water or cream alone never will.
  • If you add the Parmesan while the heat is too high, it can break and turn grainy, so keep the sauce at a gentle simmer and stir constantly as the cheese melts in.
  • Slicing the chicken thin is not just about speed, it's about texture because thick pieces can turn rubbery and won't soak up the bacon flavor from the pan.
03 -
  • Warm your serving bowls in a low oven for a few minutes before plating because this dish cools quickly and tastes best when it's steaming hot.
  • If you want deeper flavor, add a pinch of red pepper flakes with the garlic or a splash of white wine before the cream goes in, letting it reduce by half.
  • Use kitchen shears to snip the bacon directly into the skillet, saving yourself a cutting board to wash and keeping your fingers clean.
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