Creamy Chicken Bacon Penne (Printable)

Tender chicken and smoky bacon tossed with penne in a rich garlic-Parmesan cream sauce. Comforting and satisfying.

# What You Need:

→ Pasta

01 - 12 oz penne pasta

→ Meats

02 - 2 large boneless, skinless chicken breasts (about 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 and Aromatics

07 - 3 cloves garlic, minced
08 - 1 small onion, finely diced
09 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Pantry and Seasonings

10 - Salt and freshly ground black pepper to taste
11 - 1 tablespoon olive oil

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat a large skillet over medium heat. Add chopped bacon and cook until crispy, approximately 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 chicken slices with salt and pepper. Add olive oil to the skillet, then add chicken. Sauté until golden and cooked through, approximately 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt butter. Add onion and cook until translucent, approximately 2-3 minutes. Add minced 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. If needed, add reserved pasta water gradually to achieve desired sauce consistency.
06 - Return cooked chicken and bacon to the skillet. Stir in chopped parsley. Add drained penne and toss everything together to coat thoroughly.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • Everything cooks in under 45 minutes, which means you can have a restaurant-quality dinner on the table on a weeknight without breaking a sweat.
  • The bacon fat adds a smoky depth to the sauce that store-bought jars simply can't replicate, and you'll taste it in every bite.
  • It reheats beautifully the next day, so leftovers actually get better as the flavors meld together overnight in the fridge.
  • You only need one skillet for the entire sauce and protein, which means less cleanup and more time to actually enjoy your meal.
02 -
  • Don't skip reserving the pasta water because that starchy liquid is the only thing that will bring the sauce back to life if it thickens too much while you're tossing everything together.
  • Let the chicken rest after slicing and before cooking so it comes to room temperature, which helps it cook evenly and prevents the center from staying raw while the edges overcook.
  • Add the garlic after the onions have softened because garlic cooks much faster and will burn if you add it too early, leaving a bitter taste that ruins the sauce.
  • Simmer the cream gently and never let it boil hard, or it can break and separate into an oily mess instead of staying smooth and creamy.
03 -
  • Cook your pasta one minute less than the package directions suggest because it will continue cooking slightly when you toss it in the hot cream sauce, and you want it to stay al dente.
  • Use the same skillet for everything from bacon to sauce so all those flavorful browned bits build up and get incorporated, adding depth you can't get from a clean pan.
  • Grate your Parmesan fresh from a block right before adding it to the sauce because pre-shredded cheese contains additives that prevent it from melting smoothly and can make your sauce grainy.
  • If you're doubling the recipe for a crowd, cook the chicken and bacon in batches so the pan stays hot and everything browns properly instead of steaming in its own juices.
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