Creamy Chicken Bacon Penne

My stovetop was a mess of splatters, the bacon fat crackling louder than I expected, and I knew right then this dish was going to be trouble in the best way. I had chicken defrosting too slowly and penne boiling too fast, but the smell of garlic hitting that hot skillet made everything feel under control again. There's something about cream swirling into Parmesan that makes you forget you're standing in your own kitchen on a Wednesday night. I tossed it all together with a wooden spoon that's older than my marriage, and when I plated it, steam curling up like a little victory, I thought, yeah, this is exactly what I needed. It tasted even better than it smelled.

I made this the night my brother came over unannounced, hungry and grumpy after a long shift. He sat at the counter, barely talking, until I set the bowl in front of him. Three bites in, he looked up and asked if I'd been hiding this recipe from him on purpose. I hadn't, I just never thought to make it for anyone else until that moment. He finished two servings and took the rest home in a container he never returned.

Ingredients

• Penne pasta: The ridges grab onto the cream sauce beautifully, and its sturdy shape holds up to tossing without falling apart or clumping.
• Chicken breasts: Slicing them thin helps them cook fast and evenly, and they soak up all that bacon and garlic flavor as they sear.
• Bacon: Chopped into small pieces, it crisps up quickly and leaves behind just enough fat to build the base of your sauce.
• Heavy cream: This is what makes the sauce luscious and coating, not watery, and it thickens naturally when the Parmesan melts in.
• Parmesan cheese: Freshly grated is key here, the pre shredded stuff won't melt as smoothly and can make the sauce grainy instead of silky.
• Butter: It adds richness and helps the onions soften without browning too fast, giving the sauce a rounder, gentler flavor.
• Garlic: Minced fine so it disperses into every bite, it blooms in the butter and fills your kitchen with that unmistakable aroma.
• Onion: Diced small and cooked until translucent, it adds a subtle sweetness that balances the salty bacon and sharp Parmesan.
• Parsley: Chopped fresh, it cuts through the richness with a bright, herbal note and makes the dish look like you tried harder than you did.
• Olive oil: Just enough to keep the chicken from sticking after you remove most of the bacon fat.
• Salt and pepper: Season as you go, tasting at each step, because the bacon and Parmesan are already salty and you don't want to overdo it.

Instructions

Boil the penne:

Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, checking a minute before the package says. Reserve half a cup of that starchy pasta water before draining, it's your secret weapon for loosening the sauce later.

Crisp the bacon:

Heat a large skillet over medium and add the chopped bacon, stirring occasionally until it's golden and crispy, about five or six minutes. Pull it out with a slotted spoon and set it aside, then pour off all but one tablespoon of the fat.

Cook the chicken:

Season the sliced chicken with salt and pepper, add a drizzle of olive oil to the skillet, and sauté the chicken until golden on both sides and cooked through, about five to seven minutes. Remove it to a plate and don't worry if a few bits stick to the pan, that's flavor waiting to happen.

Sauté the aromatics:

Melt the butter in the same skillet, add the diced onion, and cook until it turns translucent and soft, about two to three minutes. Toss in the minced garlic and stir for another minute, letting it sizzle and perfume the air without burning.

Build the cream sauce:

Pour in the heavy cream, scraping up all those browned bits stuck to the bottom of the pan with a wooden spoon. Let it come to a gentle simmer, then stir in the Parmesan cheese until it melts completely and the sauce thickens into something you want to eat with a spoon.

Combine everything:

Add the cooked chicken and crispy bacon back into the skillet, stir in the chopped parsley, then toss in the drained penne. Use tongs or a big spoon to coat every piece of pasta in that creamy, dreamy sauce, adding a splash of reserved pasta water if it looks too thick.

Taste and serve:

Season with more salt and pepper if it needs it, then plate it up hot with extra Parmesan and a sprinkle of parsley on top. Serve it right away while the sauce is still clinging to the pasta and everything is steaming.

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I served this at a small dinner party once, nothing fancy, just a few friends around the table with candles that kept flickering out. Someone asked for the recipe before they even finished their first bowl, and I realized this wasn't just pasta anymore, it was the thing people remembered about that night. Food has a way of doing that, turning ordinary moments into the ones you talk about months later.

Making It Your Own

If you want to lighten it up without losing too much richness, swap half the heavy cream for half and half or even whole milk, though the sauce won't be quite as thick. I've thrown in handfuls of baby spinach or sliced mushrooms before adding the pasta, and both melt into the dish like they were always meant to be there. You can also use turkey bacon if you prefer, though it won't leave as much flavorful fat behind. Some people like a pinch of red pepper flakes stirred in with the garlic for a little heat, and honestly, it's a nice contrast to all that creamy sweetness.

What to Serve Alongside

This dish is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess and makes the meal feel more complete. Garlic bread is always a good idea, especially if you want something to soak up every last bit of sauce left in the bowl. A crisp white wine like Chardonnay or Pinot Grigio pairs beautifully, the acidity balancing out the butter and cream. I've also served it with roasted asparagus or green beans on the side, and the slight char on the vegetables plays nicely against the smoky bacon.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When you reheat it, add a splash of milk or cream and warm it gently on the stovetop over low heat, stirring often so it doesn't stick or separate. I don't recommend freezing this one, cream sauces can get grainy and weird when thawed, and the texture of the pasta suffers too.

• Reheat in a skillet with a few tablespoons of milk, not the microwave, for the best texture.
• If the sauce looks dry, a drizzle of olive oil or a pat of butter will bring it back to life.
• Garnish with fresh parsley and Parmesan right before serving again, it makes leftovers feel like a whole new meal.

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This is the kind of dish that makes you feel like you know what you're doing in the kitchen, even on nights when you don't. It's comforting, a little indulgent, and always worth the mess.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well. They're more forgiving and stay juicy. Slice them thinly and cook until golden, about 7-8 minutes depending on thickness.

→ How do I prevent the sauce from breaking?

Keep the heat at medium to medium-low once cream is added. Stir constantly when adding Parmesan. If sauce separates, whisk in a tablespoon of pasta water to emulsify it back together.

→ What can I substitute for heavy cream?

Half-and-half creates a lighter version with good flavor. Crème fraîche adds tang. For dairy-free, use full-fat coconut milk or cashew cream, though the flavor profile changes slightly.

→ Can I make this ahead?

Cook components separately and store in the refrigerator. Reheat sauce gently over low heat, stirring constantly. Toss with fresh pasta at serving time for best texture.

→ What wine pairs best with this dish?

Crisp white wines like Chardonnay or Pinot Grigio complement the rich cream sauce. The acidity cuts through the heaviness and cleanses the palate between bites.

→ How do I achieve the perfect al dente texture?

Cook pasta 1-2 minutes under package time. Taste at that point—it should have slight resistance when bitten. The pasta continues cooking slightly in the warm cream sauce.