Save The steam rising from the skillet caught the late afternoon light, and I knew before I even tasted it that this was going to be one of those dishes I'd make over and over. My neighbor had stopped by with fresh Parmesan from the farmers market, insisting I grate it myself, and suddenly my usual weeknight pasta felt like it deserved something special. The bacon was already sizzling, filling the kitchen with that unmistakable smokiness, and I figured why not throw in some chicken and make it a proper meal. What started as improvisation became a house favorite within twenty minutes. Now it's what I make when I want comfort without the fuss.
I made this for my brother's birthday last spring, and he went quiet after the first bite, which is his version of a compliment. He asked for seconds before anyone else had finished their firsts. My sister-in-law later texted asking for the recipe, which felt like winning something. It's become my go-to when I want to feed people something that feels generous and warm without overthinking it.
Ingredients
- Penne pasta (350 g): The ridges grab onto the cream sauce beautifully, and it holds up better than delicate shapes when you toss everything together.
- Chicken breasts (400 g, thinly sliced): Slicing them thin means they cook fast and stay tender, plus every piece gets coated in that garlicky sauce.
- Bacon (150 g, chopped): This is where the smokiness comes from, and that rendered fat is liquid gold for cooking the chicken.
- Heavy cream (240 ml): It creates that luscious, clingy sauce, though half-and-half works if you want to lighten things up a bit.
- Parmesan cheese (90 g, freshly grated): Please grate it yourself, the pre-shredded stuff has coatings that make the sauce grainy instead of smooth.
- Butter (2 tablespoons): It adds richness and helps the onions and garlic bloom without burning.
- Garlic (3 cloves, minced): The backbone of the sauce, it mellows as it simmers into the cream.
- Onion (1 small, finely diced): Adds a subtle sweetness that balances the saltiness of the bacon and cheese.
- Fresh parsley (2 tablespoons, plus extra): A little brightness at the end cuts through all that richness and makes it feel less heavy.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking after the bacon fat is mostly drained.
- Salt and black pepper: Season as you go, tasting before serving since the bacon and Parmesan are already salty.
Instructions
- Boil the penne:
- Bring a large pot of well-salted water to a rolling boil and cook the penne until al dente, checking a minute before the package says it's done. Reserve half a cup of that starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- Crisp the bacon:
- While the pasta bubbles away, add the chopped bacon to a cold large skillet, then turn the heat to medium and let it render slowly until crispy, about five to six minutes. Scoop it out with a slotted spoon and set it aside, then pour off all but a tablespoon of the fat.
- Cook the chicken:
- Season the thinly sliced chicken with salt and pepper, add the olive oil to the skillet, and sauté the chicken until it's golden on the edges and cooked through, about five to seven minutes. Remove it to the plate with the bacon.
- Build the aromatics:
- Melt the butter in the same skillet, toss in the diced onion, and cook until it turns translucent and soft, about two to three minutes. Stir in the minced garlic and let it cook for just a minute until fragrant, watching so it doesn't brown.
- Make the cream sauce:
- Pour in the heavy cream and scrape up all those browned bits from the bottom of the pan, they're pure flavor. Bring it to a gentle simmer, then stir in the grated Parmesan, whisking until the cheese melts and the sauce thickens enough to coat the back of a spoon.
- Bring it all together:
- Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss everything until every piece of pasta is coated in that creamy sauce. If it looks too thick, add the reserved pasta water a splash at a time until it's silky and loose enough to cling without clumping.
- Finish and serve:
- Taste and adjust the seasoning with more salt and pepper if needed, keeping in mind the bacon and cheese are already pretty salty. Serve it hot, garnished with extra Parmesan and a sprinkle of fresh parsley.
Save There was a rainy Tuesday last fall when nothing seemed to be going right, and I made this without really thinking about it. My husband walked in, saw the skillet, and just sat down at the counter with a fork. We didn't talk much, just ate straight from the pan, and somehow that made the whole day feel salvageable. That's when I realized this dish wasn't just dinner, it was a reset button.
Making It Your Own
I've tossed in handfuls of baby spinach right at the end, letting it wilt into the sauce, and it adds color without changing the flavor much. Mushrooms are another easy add, just slice them thin and sauté them with the onions. If you want a little heat, a pinch of red pepper flakes in with the garlic works wonders. Sometimes I swap the parsley for fresh basil if that's what I have, and it leans a little more Italian. The bones of this recipe are forgiving, so don't be afraid to riff.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and unlike most cream sauces, this one doesn't break when you reheat it. I add a splash of milk or cream to the pan when warming it up over medium-low heat, stirring gently until it loosens and looks creamy again. The microwave works too, just do it in short bursts and stir between each one. It won't be quite as silky as fresh, but it's still deeply satisfying.
Pairing and Serving Suggestions
This is rich enough to be the whole meal, but a simple arugula salad with lemon and olive oil cuts through the cream and makes the plate feel complete. Garlic bread is never a bad idea, though honestly you might not need it since the pasta is so hearty. I've served it with roasted broccoli on the side, and the slight bitterness balances all that Parmesan and bacon. A crisp white wine like Pinot Grigio or a buttery Chardonnay makes it feel a little fancy, even on a Wednesday.
- A bright green salad with a sharp vinaigrette keeps things from feeling too heavy.
- Crusty bread for mopping up every last bit of sauce is absolutely worth it.
- Roasted or steamed vegetables add color and a little virtue to the plate.
Save This is the kind of recipe that makes you look like you know what you're doing, even if you're winging it. Keep the ingredients on hand, and you'll always have a comforting, crowd-pleasing dinner ready to go.
Common Questions
- → Can I use a different type of pasta?
Yes, penne can be substituted with rigatoni, fettuccine, or any short pasta you prefer. Keep in mind that cooking times may vary slightly depending on the pasta shape.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium or medium-low throughout cooking. Avoid boiling the sauce vigorously, and always stir gently when adding cream and cheese. If needed, add reserved pasta water gradually to achieve the right consistency.
- → Can I make this dish ahead of time?
You can prepare individual components ahead, but it's best assembled fresh. Store cooked chicken and bacon separately in the refrigerator. Reheat gently and prepare the cream sauce just before serving to maintain the best texture and flavor.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy sauce beautifully. The acidity in white wines balances the richness of the cream and Parmesan perfectly.
- → How can I make this lighter?
Substitute heavy cream with half-and-half or a combination of Greek yogurt and broth. You can also reduce the bacon to 3 ounces or use turkey bacon as a leaner alternative while maintaining the smoky flavor.
- → Can I add vegetables to this dish?
Absolutely. Sautéed mushrooms, fresh spinach, roasted sun-dried tomatoes, or steamed broccoli work wonderfully. Add vegetables after building the cream sauce to maintain their texture and flavor.