Creamy Chicken Bacon Penne (Printable)

Tender chicken and crispy bacon in a silky garlic-Parmesan cream sauce, perfectly tossed with al dente penne for a satisfying meal.

# Ingredient List:

→ 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 & 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 Make It:

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 of pasta water, then drain and set aside.
02 - While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 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 the chicken slices with salt and pepper. Add the olive oil to the skillet, then add the chicken. Sauté until golden and cooked through, about 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt the butter. Add the onion and cook until translucent, about 2-3 minutes. Add the garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom. Bring to a gentle simmer, then stir in the Parmesan cheese until melted and the sauce thickens. If needed, add reserved pasta water a little at a time to achieve desired sauce consistency.
06 - Return the cooked chicken and bacon to the skillet. Stir in the chopped parsley. Add the drained penne and toss everything together to coat. Season with additional salt and pepper to taste.
07 - Transfer to serving plates immediately. Garnish with extra Parmesan cheese and fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like something from a cozy Italian restaurant but comes together in your own skillet in under an hour.
  • The bacon fat adds a depth you can't fake, and the Parmesan melts into the cream like magic.
  • Leftovers reheat beautifully with a splash of milk, so you can enjoy it twice without any guilt.
02 -
  • Don't skip reserving the pasta water, because it's the only thing that will loosen your sauce without making it watery.
  • Slice the chicken thin and season it well before cooking, or it'll taste bland no matter how good your sauce is.
  • Let the Parmesan melt completely into the cream before adding the pasta, or you'll end up with clumps instead of a smooth sauce.
03 -
  • Use freshly grated Parmesan from a block, because the pre-shredded stuff has anti-caking agents that prevent it from melting smoothly.
  • Cook the bacon until it's crispy but not burnt, because that smoky flavor is what makes the whole dish sing.
  • Toss the pasta in the sauce over low heat for a minute or two so it absorbs the flavors and every bite tastes creamy and complete.
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