Pin this My neighbor knocked on the door one evening holding an empty casserole dish and asked what I'd been cooking all afternoon. The smell of garlic and bacon had drifted across the driveway, and she wasn't leaving without the recipe. I'd been experimenting with a creamy pasta that combined everything I loved about comfort food: crispy bacon, tender chicken, and a sauce so velvety it clung to every piece of penne. That dish became my go-to whenever I needed something impressive but didn't want to spend hours in the kitchen. Now it's the recipe I get asked for most often.
I made this for my brother's birthday dinner last year, doubling the recipe to feed eight people crowded around my dining table. He's the pickiest eater in the family, but he went back for seconds before anyone else had finished their first plate. My sister-in-law leaned over and whispered that he'd been talking about it for weeks leading up to the dinner. Watching him scrape his plate clean with a piece of garlic bread felt like winning a small culinary award.
Ingredients
- Penne pasta: The ridges and hollow center grab onto the creamy sauce better than smooth pasta, and it holds up well without getting mushy when you toss everything together at the end.
- Boneless, skinless chicken breasts: Slicing them thinly before cooking ensures they stay tender and cook quickly, plus more surface area means better browning and flavor in every piece.
- Bacon: Choose thick-cut if you can find it because it renders more fat for cooking and stays crispier even after being tossed back into the creamy sauce.
- Heavy cream: This is what makes the sauce luxuriously thick and smooth, coating your pasta in a way that half-and-half or milk just can't achieve.
- Parmesan cheese: Freshly grated melts seamlessly into the cream and adds a nutty, salty depth that pre-shredded cheese with its anti-caking agents will never match.
- Unsalted butter: It enriches the sauce and helps the onions and garlic soften without burning, giving you control over the salt level in the final dish.
- Garlic: Minced fresh garlic blooms in the butter and infuses the entire sauce with its warm, aromatic flavor that powdered versions can't replicate.
- Onion: Finely diced onion adds a subtle sweetness that balances the richness of the cream and the saltiness of the bacon and cheese.
- Fresh parsley: A handful stirred in at the end brightens the whole dish and cuts through the richness with a fresh, herbal note.
- Olive oil: Just a tablespoon helps the chicken brown beautifully without sticking, and it adds a fruity undertone that complements the other flavors.
- Salt and black pepper: Season at every stage to build layers of flavor, and always taste before serving because the bacon and Parmesan are already salty.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it's al dente with just a slight bite in the center. Reserve half a cup of the starchy pasta water before draining, because it's your secret weapon for loosening the sauce later if it gets too thick.
- Crisp the bacon:
- Heat a large skillet over medium heat and add the chopped bacon, stirring occasionally until it turns golden and crispy around the edges. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, and pour off all but one tablespoon of the rendered fat to use for cooking the chicken.
- Cook the chicken:
- Season the thinly sliced chicken with salt and pepper, then add olive oil to the skillet and cook the pieces in a single layer until they're golden brown and cooked through. Remove the chicken to a clean plate and set it aside while you build the sauce in the same pan.
- Sauté the aromatics:
- Melt the butter in the skillet and add the diced onion, stirring until it turns soft and translucent without browning. Stir in the minced garlic and cook just until fragrant, which only takes about a minute before it can burn and turn bitter.
- Make the cream sauce:
- Pour in the heavy cream and use a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan. Let the cream come to a gentle simmer, then stir in the grated Parmesan and watch it melt into a silky, thickened sauce that coats the back of your spoon.
- Combine everything:
- Return the cooked chicken and crispy bacon to the skillet, then add the chopped parsley and drained penne. Toss everything together until every piece of pasta is coated in the creamy sauce, adding a splash of reserved pasta water if it looks too thick.
- Season and serve:
- Taste the pasta and adjust the salt and pepper as needed, remembering that the bacon and cheese have already added plenty of seasoning. Serve immediately while it's hot, garnished with extra Parmesan and a sprinkle of fresh parsley for color.
Pin this The first time I served this to friends, one of them sat back after finishing and said it tasted like the kind of meal you'd order at a cozy Italian spot on a rainy night. That comment stuck with me because it captured exactly what I loved about this dish. It wasn't fancy or complicated, but it had soul and warmth, and it made people feel cared for. Every time I make it now, I think about that evening and how food has this quiet way of creating moments worth remembering.
Storing and Reheating Leftovers
I always make extra because this pasta reheats like a dream, especially if you store it properly in an airtight container in the fridge for up to three days. When you're ready to reheat, add a splash of milk or cream to a skillet over low heat and gently warm the pasta, stirring until the sauce loosens and clings to the noodles again. The microwave works in a pinch, but the stovetop method keeps the texture silky instead of separating the sauce. I've even eaten it cold straight from the fridge during late-night snack raids, and it's still delicious.
Swaps and Variations
If you want to lighten things up without sacrificing too much creaminess, swap half the heavy cream for half-and-half or even whole milk, though you'll need to add a bit more Parmesan to help thicken the sauce. I've tossed in handfuls of fresh spinach or sautéed mushrooms when I'm feeling like I need more vegetables, and they fold right into the pasta without changing the flavor profile. For a spicy kick, I sometimes add a pinch of red pepper flakes when I'm cooking the garlic, which gives the whole dish a subtle warmth that plays beautifully against the richness of the cream. You could also use turkey bacon or even pancetta if you want to switch up the smokiness.
Serving Suggestions and Pairings
This pasta is rich enough to stand on its own, but I like serving it with a simple arugula salad dressed in lemon vinaigrette to cut through the creaminess. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left on the plate, and I've never had anyone complain about that. A crisp white wine like Chardonnay or Pinot Grigio balances the richness beautifully, though a cold beer works just as well if that's more your speed.
- Serve with a side of roasted vegetables like asparagus or broccolini for a complete meal.
- Top each serving with extra grated Parmesan and a twist of fresh black pepper for a restaurant-style finish.
- Pair with crusty bread and compound butter if you're feeding a crowd and want to make it feel special.
Pin this This dish has become my answer to the question of what to make when I want something comforting, quick, and guaranteed to please everyone at the table. I hope it becomes one of those recipes you turn to again and again, the kind that feels like a warm hug at the end of a long day.
Recipe Questions
- → Can I use a different pasta shape?
Yes, any short pasta works well. Try rigatoni, farfalle, or fusilli. Avoid thin pasta like spaghetti as it won't hold the sauce as effectively.
- → How do I prevent the cream sauce from breaking?
Keep the heat at a gentle simmer and stir constantly when adding cream. Avoid boiling vigorously, which can cause the sauce to separate. Adding pasta water gradually helps maintain a smooth consistency.
- → Can I make this ahead?
Prepare components separately: cook pasta, chicken, and bacon ahead of time. Make the cream sauce fresh before serving and combine everything just before plating for best texture and flavor.
- → What wine pairs best with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the creamy sauce beautifully. The acidity cuts through richness and cleanses the palate between bites.
- → How can I lighten this dish?
Substitute heavy cream with half-and-half or use a combination of Greek yogurt and broth. Reduce bacon amount or use turkey bacon. Add more vegetables like spinach or mushrooms for volume without excess calories.
- → Why reserve pasta water?
Starchy pasta water helps emulsify the cream sauce and creates a silky coating. It also adjusts sauce thickness naturally without diluting flavor as much as regular water would.