Creamy Chicken Bacon Penne

There was a Tuesday evening when I opened the fridge and found chicken breasts, bacon, and a carton of cream all staring back at me. I had no plan, just hunger and a craving for something that felt like a warm hug. I tossed penne into boiling water and started frying bacon, letting the smell fill the kitchen. By the time I stirred in garlic and Parmesan, I knew I'd stumbled onto something I'd make again and again.

I made this for my brother when he visited last fall, and he went quiet after the first bite. He's not one to gush over food, but he asked for seconds before I even sat down. We ended up eating straight from the skillet at the kitchen counter, twirling penne and talking until the pan was empty. It's become the dish I make when I want someone to feel at home.

Ingredients

• Penne pasta (350 g): The ridges catch the cream sauce perfectly, and it holds up better than delicate shapes when you toss everything together.
• Boneless, skinless chicken breasts (400 g): Slice them thin so they cook quickly and stay tender, not rubbery.
• Bacon (150 g): Chop it small so you get crispy bits in every bite, and don't skip saving that rendered fat.
• Heavy cream (240 ml): This is what makes the sauce silky and cling to the pasta, half and half works but won't be as luscious.
• Parmesan cheese (90 g): Freshly grated melts smoothly into the cream, pre shredded stuff can turn grainy.
• Unsalted butter (2 tablespoons): Adds richness and helps the onions soften without burning.
• Garlic (3 cloves): Mince it fine so it melts into the sauce and perfumes everything.
• Onion (1 small): Diced small, it adds sweetness and body to the cream without overpowering.
• Fresh parsley (2 tablespoons): A handful of green at the end cuts through the richness and makes it feel fresh.
• Olive oil (1 tablespoon): Keeps the chicken from sticking and adds a fruity note to the bacon fat.
• Salt and black pepper: Season every layer, the chicken, the sauce, and taste before serving.

Instructions

Boil the penne:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package time. Before draining, scoop out half a cup of the starchy pasta water and set it aside.

Crisp the bacon:

Heat a large skillet over medium heat and add the chopped bacon, stirring occasionally until it's crispy and golden. Remove the bacon with a slotted spoon and leave about a tablespoon of fat in the pan.

Cook the chicken:

Season the thinly sliced chicken with salt and pepper, then add olive oil to the skillet and sauté the chicken until golden and cooked through. Remove the chicken and set it aside 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. Stir in the minced garlic and let it cook for just a minute until fragrant.

Build the cream sauce:

Pour in the heavy cream, scraping up any browned bits from the bottom of the pan, and bring it to a gentle simmer. Stir in the grated Parmesan until it melts and the sauce thickens, adding splashes of reserved pasta water if it gets too thick.

Combine everything:

Return the chicken and bacon to the skillet, stir in the chopped parsley, and add the drained penne. Toss everything together until the pasta is coated in the creamy sauce and everything is heated through.

Finish and serve:

Taste and adjust the seasoning with more salt and pepper if needed. Serve immediately, topped with extra Parmesan and a sprinkle of fresh parsley.

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One night I was running late and almost skipped the parsley, but I tossed it in at the last second. It transformed the whole dish, cutting through the richness and making each bite feel brighter. Now I never skip it, and I always have a handful ready to finish things off. It's those small moments that remind me how much difference the little things make.

Ingredient Swaps and Variations

If you want to lighten things up, swap the heavy cream for half and half, though the sauce won't be quite as thick or rich. I've stirred in sautéed mushrooms and handfuls of fresh spinach when I wanted more vegetables, and both worked beautifully. You can also use turkey bacon if you prefer, though you'll lose some of that deep smoky flavor. For a different pasta shape, rigatoni or fusilli work just as well as penne.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and they reheat better than most cream based pastas. When you warm it up, add a splash of milk or cream and heat gently on the stovetop, stirring often so the sauce doesn't break. I've microwaved it in a pinch, but stovetop reheating keeps the texture silky. Don't freeze this one, the cream sauce separates and turns grainy when thawed.

Serving Suggestions

This pasta is rich enough to stand alone, but a simple arugula salad with lemon vinaigrette balances it perfectly. I like serving it with garlic bread for soaking up extra sauce, and a crisp white wine like Pinot Grigio or Chardonnay cuts through the creaminess. If you're feeding a crowd, double the recipe and serve it family style straight from the skillet.

• Pair with a green salad dressed in lemon and olive oil to lighten the meal.
• Serve with crusty bread or garlic knots for wiping up every last bit of sauce.
• A chilled white wine or sparkling water with lemon keeps things refreshing.

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This is the kind of dinner that makes a regular weeknight feel special without any fuss. I hope it becomes one of those recipes you reach for when you need comfort, company, or just something that tastes like home.

Recipe FAQ

→ Can I use a different pasta shape instead of penne?

Absolutely. Fettuccine, rigatoni, or farfalle work wonderfully with this cream sauce. Choose whichever pasta you prefer, keeping cooking times consistent with package directions.

→ How do I prevent the sauce from becoming too thick?

Reserve pasta water while draining and add it gradually to reach your desired consistency. The starch in pasta water helps thin the sauce naturally while maintaining its creamy texture.

→ Can I make this dish ahead of time?

Prepare components separately—cook pasta, sauté proteins, and make the sauce ahead. Combine just before serving to prevent the pasta from absorbing excess sauce and becoming mushy.

→ What's the best way to slice chicken breasts for even cooking?

Lay breasts flat on a cutting board and slice horizontally into thin, uniform pieces about ½-inch thick. This ensures even cooking and creates tender pieces that cook quickly in the skillet.

→ Is there a lighter version of this dish?

Yes. Substitute half-and-half or whole milk for heavy cream, use less bacon, or incorporate sautéed vegetables like mushrooms and spinach to add volume with fewer calories.

→ How do I make the sauce silky and smooth?

Melt butter before adding aromatics, then pour in cold cream while stirring. Add cheese off heat, stirring constantly, then return briefly to low heat if needed. This prevents lumping and ensures a velvety texture.