Creamy Chicken Bacon Penne (Printable)

Rich pasta with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce. A satisfying Italian-American comfort dish.

# What You'll 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 chopped fresh parsley, plus extra for garnish

→ Pantry and Seasonings

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

# Method:

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, 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 the chicken slices with salt and pepper. Add the olive oil to the skillet, then add the chicken. Sauté until golden and cooked through, approximately 5-7 minutes. Remove and set aside.
04 - In the same skillet, melt the butter. Add the onion and cook until translucent, approximately 2-3 minutes. Add the minced garlic and cook for 1 minute more.
05 - Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. 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 evenly.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

# Expert Pointers:

01 -
  • Everything cooks in one skillet after the pasta boils, so cleanup is actually manageable on a weeknight.
  • The bacon fat adds a depth you just can't fake, and the Parmesan melts into the cream like silk.
  • It tastes like you spent an hour in the kitchen, but you're really done in forty minutes start to finish.
  • Leftovers reheat beautifully with a splash of milk, which is rare for creamy pasta dishes.
02 -
  • Drain most of the bacon fat but leave a tablespoon behind, it flavors the chicken and keeps the whole dish cohesive.
  • Slice the chicken thin and against the grain so it cooks fast and stays tender, thick pieces will dry out or undercook.
  • Grate the Parmesan fresh, the pre-shredded kind has anti-caking agents that make your sauce gritty instead of smooth.
  • Add the reserved pasta water slowly, a little goes a long way and you can always add more but you can't take it back.
03 -
  • Don't skip reserving the pasta water, it has starch that helps the sauce cling and brings everything together.
  • Cook the bacon low and slow so it renders evenly and gets crispy without burning.
  • Taste before you add extra salt at the end, the bacon and Parmesan pack a salty punch already.
  • Use a large skillet with high sides so you have room to toss the pasta without making a mess.
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