Creamy Chicken Bacon Penne (Print Version)

Tender chicken and smoky bacon in a rich garlic-Parmesan cream sauce with penne pasta. A satisfying 40-minute Italian-American favorite.

# Components:

→ 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 chopped fresh parsley, plus extra for garnish

→ Pantry and 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 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 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 gradually to achieve desired consistency.
06 - Return cooked chicken and bacon to the skillet. Stir in chopped parsley. Add drained penne and toss everything together to coat thoroughly with sauce.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • Everything cooks in one skillet after the pasta boils, so cleanup is surprisingly easy for such a decadent meal.
  • The combination of crispy bacon and tender chicken in a silky Parmesan cream sauce feels indulgent but never heavy.
  • It reheats beautifully the next day, making it perfect for meal prep or next-day lunches.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling to the penne and prevents it from breaking or looking greasy.
  • Cook the chicken in batches if your skillet feels crowded, otherwise it steams instead of searing and you lose that golden color.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning grainy in the cream.
03 -
  • Slice the chicken against the grain to keep it tender and easier to bite through once it's cooked.
  • Grate your own Parmesan instead of using pre-grated, it melts smoother and tastes infinitely better in the sauce.
  • Let the sauce simmer for an extra minute or two if it seems thin, it will thicken as it cools slightly and coats the pasta perfectly.
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