Creamy Chicken Bacon Penne (Printable)

Rich pasta dish with tender chicken, smoky bacon, and creamy garlic-Parmesan sauce tossed with penne. Easy to prepare.

# 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 & 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 - While the pasta cooks, 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 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 your 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.
07 - Season with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • It comes together in under 45 minutes but tastes like you spent hours in the kitchen.
  • The bacon fat adds a smoky depth to the sauce that store-bought jars could never replicate.
  • Every bite delivers tender chicken, crispy bacon, and pasta coated in velvety Parmesan cream.
  • It's forgiving enough for beginners but impressive enough to serve guests.
02 -
  • Don't skip reserving the pasta water; its starch helps the sauce cling to the penne instead of pooling at the bottom of the bowl.
  • Cook the chicken in a single layer without crowding the pan, or it will steam instead of getting that golden, flavorful crust.
  • Add the Parmesan off the heat or on low heat to prevent it from clumping or turning grainy.
03 -
  • Use a large skillet with high sides so you have plenty of room to toss the pasta without spilling sauce everywhere.
  • Grate your own Parmesan instead of buying pre-grated; it melts smoother and tastes sharper.
  • If you want extra crispy bacon, cook it low and slow rather than rushing it over high heat.
  • Taste the sauce before adding the pasta and adjust the seasoning then; it's easier to fix before everything is combined.
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