Save There was a Tuesday evening when I had leftover bacon from breakfast and chicken breasts thawing on the counter with no solid plan. I rummaged through the pantry, pulled out a box of penne, and thought about the cream hiding in the back of the fridge. What started as scraps and uncertainty turned into something my family asks for by name now. That first attempt wasn't perfect—I added too much garlic and the sauce broke slightly—but everyone scraped their plates clean anyway.
I made this for my neighbor after her kitchen renovation left her without a stove for two weeks. She stood in my doorway holding the warm dish, and I watched her face soften when she took the first bite. She told me later it was the first thing that felt like home in days. Sometimes comfort food does more than fill you up.
Ingredients
- Penne pasta (350 g): The ridges grab onto the creamy sauce better than smooth pasta, and it holds up to reheating without turning mushy.
- Chicken breasts (400 g, thinly sliced): Slicing them thin means they cook faster and stay tender, plus every piece gets coated in that garlicky cream.
- Bacon (150 g, chopped): This is where the smokiness comes from; cook it until it's truly crispy or it won't add the texture contrast you want.
- Heavy cream (1 cup): The backbone of the sauce; it thickens beautifully with the Parmesan and doesn't curdle under heat.
- Parmesan cheese (1 cup, freshly grated): Pre-grated stuff won't melt the same way—fresh Parmesan creates a silky sauce that clings to every noodle.
- Butter (2 tablespoons): Adds richness and helps the onions and garlic bloom without burning.
- Garlic (3 cloves, minced): Don't rush this step; letting it cook for just a minute releases all that fragrance without turning bitter.
- Onion (1 small, finely diced): It melts into the background but adds a subtle sweetness that balances the salt from the bacon.
- Fresh parsley (2 tablespoons, plus extra): A handful stirred in at the end brightens the whole dish and cuts through the richness.
- Olive oil (1 tablespoon): Helps the chicken get a golden sear without sticking to the pan.
- Salt and black pepper: Taste as you go; the bacon and Parmesan are salty, so you might need less than you think.
Instructions
- Boil the penne:
- Bring a big pot of salted water to a rolling boil and cook the penne until it still has a slight bite. Before draining, scoop out half a cup of that starchy pasta water—it's your secret weapon for loosening the sauce later.
- Crisp the bacon:
- Drop the chopped bacon into a large skillet over medium heat and let it sizzle until it's crunchy and golden. Pull it out with a slotted spoon, leaving just a tablespoon of that flavorful fat behind.
- Sear the chicken:
- Season the thin chicken slices with salt and pepper, then add a drizzle of olive oil to the skillet and cook them until they're golden on both sides and no longer pink inside. Set them aside with the bacon.
- Soften the aromatics:
- Melt the butter in the same pan, toss in the diced onion, and stir until it turns translucent and soft. Add the minced garlic and cook just until you can smell it filling the kitchen.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all those tasty browned bits stuck to the bottom of the pan. Let it simmer gently, then stir in the Parmesan until it melts into a thick, glossy sauce—add reserved pasta water a splash at a time if it gets too thick.
- Toss everything together:
- Return the chicken and bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss until every piece is coated in that creamy, bacony goodness. Taste and adjust the seasoning before serving.
Save One night my son refused to eat vegetables, so I stirred in a handful of spinach at the last second and watched it wilt into the sauce. He never noticed. That small win reminded me that good food can be a little sneaky and still feel honest.
Making It Your Own
If cream feels too heavy, swap in half-and-half—it won't be quite as luscious, but it still tastes rich and comforting. I've also added sautéed mushrooms when I had them on hand, and they soaked up the sauce like little sponges. Sun-dried tomatoes would work too, adding a sweet-tart pop that plays well with the smoky bacon.
What to Serve Alongside
A simple green salad with a sharp vinaigrette cuts through the richness and keeps the meal from feeling too heavy. Garlic bread is tempting, but honestly, this dish is carb-forward enough on its own—I usually just pour a glass of chilled Pinot Grigio and call it balanced. If you want something warm on the side, roasted broccoli or green beans with lemon work beautifully.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat better than most creamy pastas. Add a splash of milk or cream and a few tablespoons of water to the pan, then warm it gently over medium-low heat, stirring often. The sauce will loosen up and coat the pasta again like it's fresh.
- Don't microwave it on high or the cream will separate and turn oily.
- If you're meal prepping, store the sauce separately from the pasta to keep the noodles from soaking up too much liquid.
- Freeze individual portions in freezer-safe containers for up to two months, then thaw overnight in the fridge before reheating.
Save This dish has earned its spot in my regular rotation because it delivers comfort without demanding perfection. Every time I make it, someone at the table goes quiet for a few bites, and that's all the proof I need.
Recipe Help & FAQs
- → Can I use a different pasta shape?
Absolutely. While penne works beautifully, any tube or ridge pasta like rigatoni, farfalle, or linguine will work well. The key is choosing a shape that holds the cream sauce effectively.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low once you add the cream. Avoid boiling vigorously, which can cause the cream to separate. Add the Parmesan gradually while stirring constantly.
- → Can I make this ahead?
Cook the components separately and store them in the refrigerator. Reheat gently with a splash of cream or pasta water, then combine. Avoid storing the assembled dish as the pasta absorbs moisture.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version with fewer calories. Greek yogurt or crème fraîche work too, though add them off heat to prevent curdling. Adjust quantities based on desired richness.
- → How do I get crispy bacon?
Cook bacon over medium heat, stirring occasionally, for 5-6 minutes until it reaches desired crispness. Drain on paper towels. Reserve 1 tablespoon of bacon fat to add depth to the sauce.
- → Can I add vegetables?
Yes. Sautéed mushrooms, spinach, sun-dried tomatoes, or peas complement this dish beautifully. Add them when cooking the onions or stir in at the end for fresh vegetables.