Save to Pinterest The smell of bacon sizzling in the pan was what pulled my roommate out of her room that Tuesday night. I was supposed to be meal prepping something sensible, but I had chicken, bacon, and a carton of cream that needed using. What started as pantry roulette turned into the kind of dinner where we both stood at the stove with forks, taste testing until the pasta was gone. That creamy, garlicky sauce clinging to every piece of penne became my go to whenever I needed comfort in a bowl.
I made this for my parents the first time they visited my new apartment. My dad, who usually insists on grilling everything, went back for seconds without a word and then asked if I had written the recipe down. My mom took a photo of her plate before eating, which is how I knew it had passed the test. It has been my signature dish ever since, the one I make when I want someone to feel at home.
Ingredients
- Penne pasta (350 g): The ridges and tube shape grab onto the creamy sauce better than smooth noodles, and it holds up well if you are making this ahead.
- Chicken breasts (400 g, thinly sliced): Slicing them thin means they cook fast and stay tender, plus every bite gets that golden sear from the skillet.
- Bacon (150 g, chopped): This is where the magic starts, the rendered fat becomes the base of your flavor and the crispy bits add texture throughout.
- Heavy cream (240 ml): It creates that luxurious sauce that coats the back of a spoon, though you can use half and half if you want something a little lighter.
- Parmesan cheese (90 g, freshly grated): Pre grated just does not melt the same way, fresh Parmesan turns the cream into silk and adds a nutty sharpness.
- Butter (2 tablespoons): It rounds out the richness and helps the onions and garlic soften without burning.
- Garlic (3 cloves, minced): The backbone of the sauce, it blooms in the butter and fills your kitchen with the kind of smell that makes everyone hungry.
- Onion (1 small, finely diced): It adds a subtle sweetness that balances the saltiness of the bacon and cheese.
- Fresh parsley (2 tablespoons, plus extra): A little brightness at the end cuts through all that cream and makes the dish feel less heavy.
- Salt, black pepper, and olive oil: Simple seasonings that let the bacon, garlic, and Parmesan do the talking.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the penne until it still has a slight bite, then save half a cup of that starchy pasta water before draining. That reserved water is your secret weapon for loosening the sauce later without losing any flavor.
- Crisp the bacon:
- While the pasta bubbles away, cook the chopped bacon in a large skillet over medium heat until it is crispy and golden, then remove it with a slotted spoon and leave just a tablespoon of that smoky fat behind. The rest you can pour off, but do not waste it, save it in a jar for another day.
- Sear the chicken:
- Season the thin chicken slices with salt and pepper, add a drizzle of olive oil to the skillet, and cook them until they are golden on both sides and cooked through. Pull them out and set them aside so they do not overcook while you build the sauce.
- Sauté the aromatics:
- Melt the butter in the same skillet, then add the diced onion and cook until it turns soft and translucent, followed by the minced garlic for just a minute until it smells incredible. Do not let the garlic brown or it will turn bitter.
- Make the cream sauce:
- Pour in the heavy cream and scrape up all those tasty browned bits stuck to the pan, then bring it to a gentle simmer and stir in the Parmesan until it melts into a smooth, thick sauce. If it gets too thick, add a splash of that reserved pasta water to bring it back to life.
- Bring it all together:
- Toss the cooked chicken and crispy bacon back into the skillet along with the chopped parsley, then add the drained penne and stir everything until every piece of pasta is coated in that creamy, dreamy sauce. Taste it, adjust the salt and pepper, and serve it hot with extra Parmesan and parsley on top.
Save to Pinterest One night I added sautéed mushrooms because I had them sitting in the fridge, and my friend declared it was even better than the original. Now I keep the recipe flexible, tossing in spinach, sun dried tomatoes, or whatever vegetables need using. It stopped being just a recipe and became a template for using what I have, which is exactly the kind of cooking that feels less like a chore and more like playing.
Storing and Reheating
This pasta keeps beautifully in the fridge for up to three days in an airtight container. When you reheat it, the sauce will look a little tight and separated, but a splash of milk or cream and a gentle stir over low heat brings it right back. I have even reheated individual portions in the microwave with a damp paper towel over the bowl to keep it from drying out, and it still tastes rich and comforting.
Pairing Suggestions
A crisp green salad with a tangy vinaigrette is all you need to cut through the richness of this dish. I also love serving it with garlic bread for soaking up every last bit of sauce, or roasted broccoli if I am pretending to be virtuous. If you are pouring wine, a chilled Chardonnay or Pinot Grigio complements the cream and bacon without overpowering the garlic.
Customizing Your Pasta
This recipe is endlessly adaptable depending on what is in your fridge or what your crowd likes. You can swap the chicken for shrimp and cut the cooking time in half, or leave out the meat entirely and load it up with vegetables for a vegetarian version. I have also used orecchiette instead of penne when I wanted the sauce to pool inside the little cups, and it was just as satisfying.
- Try adding a pinch of red pepper flakes to the garlic for a gentle kick of heat.
- Stir in a handful of fresh spinach at the end and let it wilt into the sauce for extra color and nutrition.
- Use pancetta instead of bacon for a slightly sweeter, more delicate pork flavor.
Save to Pinterest This creamy chicken bacon penne has earned its place in my weekly rotation because it delivers big flavor with little fuss and never fails to make people happy. Whether you are cooking for yourself on a quiet Tuesday or serving a table full of friends, it just works.
Recipe Questions & Answers
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully and stay more tender during cooking. Use about 500g and allow 8-10 minutes cooking time. They add richer flavor to the cream sauce.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water before draining the penne. Add it gradually while stirring the cream sauce to reach your desired consistency. Start with 2-3 tablespoons and adjust as needed.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version, though the sauce won't be quite as rich. You can also use a combination of cream and chicken broth, or crème fraîche for tanginess.
- → Can this be made ahead and reheated?
Yes, prepare through step 5, then refrigerate. Reheat gently over medium heat, adding a splash of cream or broth. Toss with cooked pasta just before serving to maintain texture.
- → What wine pairs best with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the creamy sauce and bacon richness. The acidity cuts through the heaviness and cleanses the palate between bites.
- → How do I make this gluten-free?
Substitute regular penne with gluten-free pasta, cooking according to package directions. All other ingredients are naturally gluten-free, making this easy to adapt for dietary needs.