Pin It The smell of bacon crackling in a hot pan has a way of making everything feel right. One evening after a long week, I stood in my kitchen with nothing planned and a craving for something warm and indulgent. I grabbed what I had on hand: penne, chicken breasts, bacon, and cream. What emerged from that skillet wasn't just dinner; it was the kind of meal that made me forget the week entirely. Since then, this creamy chicken bacon penne has been my go-to when I need comfort without the fuss.
I made this for friends on a rainy Saturday night, and the kitchen filled with the scent of garlic and melting Parmesan. We ate straight from the skillet, passing around forks and debating whether bacon makes everything better. By the end of the night, the pan was scraped clean, and someone had already texted asking for the recipe. That's when I knew this dish had staying power.
Ingredients
- Penne pasta (350 g): The ridges catch the creamy sauce beautifully, and it holds up well without getting mushy if you cook it just to al dente.
- Boneless, skinless chicken breasts (400 g): Slicing them thinly ensures they cook quickly and stay tender, absorbing the flavors of the skillet.
- Bacon (150 g): Chopped into bite-sized pieces, it crisps up perfectly and leaves behind just enough rendered fat to build the sauce.
- Heavy cream (240 ml): This is what makes the sauce luxurious and clings to every strand of pasta without breaking.
- Freshly grated Parmesan cheese (90 g): Pre-grated won't melt as smoothly, so take the extra minute to grate it yourself for a silky sauce.
- Unsalted butter (2 tablespoons): It adds richness and helps the onions and garlic cook gently without burning.
- Garlic (3 cloves, minced): Fresh garlic blooms in the butter and infuses the entire dish with warmth.
- Onion (1 small, finely diced): It softens into the background, adding a subtle sweetness that balances the richness.
- Fresh parsley (2 tablespoons, chopped): A handful stirred in at the end brightens everything and cuts through the cream.
- Salt, black pepper, and olive oil: Simple seasonings that let the bacon, garlic, and Parmesan shine without competing.
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Before draining, scoop out half a cup of the starchy pasta water and set it aside; it's your secret weapon for adjusting the sauce later.
- Crisp the Bacon:
- While the pasta cooks, add the chopped bacon to a large skillet over medium heat and let it sizzle until golden and crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set it on a plate, leaving just a tablespoon of the rendered fat in the pan.
- Sauté the Chicken:
- Season the thinly sliced chicken with salt and pepper, then add the olive oil to the skillet and lay the chicken in a single layer. Cook without moving it too much until it's golden on both sides and cooked through, about 5 to 7 minutes, then transfer it to the plate with the bacon.
- Soften the Aromatics:
- Melt the butter in the same skillet, add the diced onion, and cook until it turns translucent and soft, about 2 to 3 minutes. Toss in the minced garlic and stir for another minute until it smells fragrant and toasty.
- Build the Cream Sauce:
- Pour in the heavy cream and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; those bits are pure flavor. Let the cream come to a gentle simmer, then stir in the grated Parmesan until it melts into a smooth, thickened sauce, adding splashes of reserved pasta water if it gets too thick.
- Combine Everything:
- Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, and add the drained penne. Toss everything together until every piece of pasta is coated in the creamy sauce and flecked with bacon and chicken.
- Season and Serve:
- Taste and adjust with more salt and pepper as needed, then serve immediately while it's still steaming hot. Garnish with extra Parmesan and a sprinkle of fresh parsley for a restaurant-worthy finish.
Pin It There's a moment when you toss the hot pasta into the skillet and watch the sauce coat every ridge and curve, bacon bits tumbling through the cream, chicken nestled in between. It's when this dish stops being just ingredients and becomes something that feels like a hug. I've served it on quiet weeknights and at crowded tables, and it always delivers that same feeling.
Making It Your Own
This recipe is a canvas, and you can adjust it based on what's in your fridge or what you're craving. I've stirred in sautéed mushrooms when I wanted something earthy, and tossed in a handful of fresh spinach at the end for color and a bit of green. If you want to lighten it up without losing the creamy texture, swap half the heavy cream for half-and-half. Some nights I've added a pinch of red pepper flakes to the garlic for a subtle kick that plays well with the smoky bacon.
Pairing and Serving
This penne is rich enough to stand alone, but I like to serve it with a simple side salad dressed in lemon vinaigrette to cut through the cream. A crisp white wine like Chardonnay or Pinot Grigio complements the garlic and Parmesan beautifully. If you're feeding a crowd, double the recipe and use a wider skillet or a deep sauté pan to give everything room to mingle. Leftovers, if there are any, reheat surprisingly well with a splash of milk or cream to bring the sauce back to life.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When you're ready to reheat, warm it gently on the stovetop over low heat, adding a few tablespoons of milk, cream, or even chicken broth to loosen the sauce. The microwave works in a pinch, but stovetop reheating keeps the texture silky and prevents the pasta from drying out.
- Stir frequently while reheating to keep the sauce from separating or sticking to the bottom of the pan.
- If the sauce looks too thick, add liquid a little at a time until it reaches the consistency you want.
- Garnish with fresh parsley and a bit more Parmesan after reheating to refresh the flavors.
Pin It This creamy chicken bacon penne has earned its place in my weekly rotation, and I hope it finds a spot in yours too. It's the kind of meal that makes any night feel a little more special.
Questions About This Recipe
- → Can I use a different pasta shape?
Absolutely. While penne works beautifully for trapping the cream sauce, you can substitute with rigatoni, fettuccine, or linguine. Choose shapes that hold creamy sauces well.
- → How do I prevent the chicken from drying out?
Slice the chicken breasts thinly and cook over medium heat until just golden and cooked through, about 5-7 minutes. Don't overcook. Remove from the skillet immediately after cooking.
- → What can I do if my sauce is too thick?
Add reserved pasta water one tablespoon at a time while stirring until you reach your desired consistency. The starchy water helps thin the sauce while maintaining its creamy texture.
- → Can I make this ahead of time?
While best served fresh, you can prepare components separately and assemble just before serving. Store cooked pasta, chicken, and sauce in separate containers and combine when ready to eat.
- → What wine pairs well with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the rich cream sauce beautifully. Their acidity cuts through the richness and cleanses your palate between bites.
- → Can I add vegetables to this dish?
Yes. Sautéed mushrooms, spinach, or sun-dried tomatoes work wonderfully. Add them when you return the chicken and bacon to the skillet before tossing with the pasta.