Creamy Chicken Bacon Penne (Printable Version)

Rich and comforting pasta dish with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce.

# 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

# Directions:

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 - 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 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.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • It feels like restaurant indulgence but comes together in about 40 minutes on a weeknight.
  • The smoky bacon and creamy Parmesan sauce create a flavor combination that tastes far more complex than the effort required.
  • Leftovers reheat beautifully with a splash of milk, which means lunch the next day is already handled.
02 -
  • If you add the Parmesan while the heat is too high, it will clump and turn grainy instead of melting smoothly—keep it at a low simmer.
  • Reserving pasta water is non-negotiable; that starchy liquid is the only thing that will bring a too-thick sauce back to life without diluting the flavor.
  • Draining the bacon fat is tempting, but leaving a tablespoon behind adds a layer of smoky richness you can't replicate with oil or butter alone.
03 -
  • Slice the chicken against the grain so it stays tender and doesn't turn chewy after cooking.
  • Grate your own Parmesan right before using it—the pre-shredded kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • If the sauce looks like it might break, pull the pan off the heat and whisk in a teaspoon of cold butter to bring it back together.
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