Creamy Chicken Bacon Penne

The kitchen smelled like a diner at breakfast time, bacon snapping in the pan while I debated whether cream sauce on a weeknight was too ambitious. It wasn't. That first creamy spoonful of penne tangled with crispy bacon and juicy chicken convinced me some indulgences are worth the extra dish to wash. Now it's the meal I make when comfort matters more than counting calories.

I made this for my sister after she moved into her first apartment, and she called it grown-up mac and cheese. We sat on her half-unpacked living room floor with mismatched bowls, twirling penne and laughing about how adulthood is just fancy pasta and no one telling you to go to bed. She still texts me for the recipe every few months.

Ingredients

• Penne pasta: The ridges grab onto the cream sauce better than smooth noodles, and the tube shape holds little pockets of bacon and chicken in every bite.
• Chicken breasts: Slice them thin so they cook fast and stay tender, nobody wants rubbery chicken hiding in creamy sauce.
• Bacon: Chopped into small pieces, it crisps up evenly and distributes that smoky flavor throughout the whole dish.
• Heavy cream: This is what makes the sauce luscious and cling to the pasta, half and half works in a pinch but it won't be quite as rich.
• Parmesan cheese: Freshly grated melts smoothly into the cream, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
• Butter: Adds a silky finish and helps the onions and garlic cook without burning.
• Garlic: Minced fine so it melts into the sauce, big chunks can taste harsh and overpower the cream.
• Onion: Diced small, it adds a sweet background note that balances the salty bacon.
• Parsley: Fresh parsley brightens the whole dish and cuts through the richness with a little green freshness.
• Olive oil: Helps the chicken get a nice golden sear without sticking to the pan.
• Salt and black pepper: Season every layer, the pasta water, the chicken, and the final sauce, it builds flavor instead of trying to fix it at the end.

Instructions

Boil the penne:

Get your water boiling and salt it generously, it should taste like the sea. Cook the penne until it still has a little bite, and don't forget to scoop out half a cup of that starchy pasta water before you drain.

Crisp the bacon:

While the pasta bubbles away, cook the bacon in a large skillet over medium heat until it's crunchy and golden. Pull it out with a slotted spoon and leave just a tablespoon of that rendered fat behind for flavor.

Sear the chicken:

Season your thinly sliced chicken with salt and pepper, then add a drizzle of olive oil to the skillet. Cook the chicken until it's golden on the outside and no longer pink inside, about five to seven minutes.

Sauté the aromatics:

Melt the butter in the same pan, then add the diced onion and cook until it turns soft and translucent. Toss in the garlic and let it cook for just a minute until it smells amazing.

Build the cream sauce:

Pour in the heavy cream and scrape up all those tasty browned bits stuck to the bottom of the pan. Let it simmer gently, then stir in the Parmesan until the sauce thickens and coats the back of a spoon.

Bring it all together:

Add the chicken and bacon back into the skillet along with the chopped parsley. Toss in the drained penne and stir everything until every piece of pasta is coated in that creamy, bacony goodness.

Season and serve:

Taste and add more salt and pepper if it needs it. Serve it hot with extra Parmesan and a sprinkle of parsley on top.

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The first time I served this to friends, someone scraped their plate clean and asked if there was more in the kitchen. There wasn't. We all just sat there wishing we'd made a double batch, and that's when I learned this recipe has no leftovers unless you plan for them.

Making It Lighter

I've swapped heavy cream for half and half when I wanted something a little less rich, and honestly, it still tastes indulgent. The sauce won't be quite as thick, but a little extra Parmesan at the end makes up for it. You can also use turkey bacon if you want to cut back on the pork fat, though you'll lose some of that smoky punch.

Adding More Vegetables

Spinach wilts beautifully into the hot cream sauce, just toss in a few handfuls right before you add the pasta. Mushrooms are another favorite, sauté them with the onions so they get golden and earthy. Both additions make the dish feel a little more balanced without losing any of the comfort factor.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or cream and warm it gently on the stove, the microwave can make the sauce separate and get greasy. A little extra Parmesan stirred in at the end brings it right back to life.

• Store in a sealed container to keep the pasta from drying out.
• Reheat on low heat with a splash of liquid to revive the creamy texture.
• Don't freeze this dish, cream sauces get grainy and weird when thawed.

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This is the kind of dinner that makes a regular Tuesday feel special without requiring any fancy skills or hard-to-find ingredients. It's comfort in a bowl, and it never gets old.

Frequently Asked Questions

→ Can I use a lighter cream alternative?

Yes, you can substitute heavy cream with half-and-half for a lighter version. The sauce will be slightly less rich but still creamy and delicious. You may need to adjust the cooking time slightly as it takes longer to thicken.

→ How do I prevent the sauce from breaking?

Keep the heat at medium or medium-low throughout cooking. Avoid boiling vigorously once you add the cream. Stir gently and allow the Parmesan to melt slowly into the sauce. If the sauce appears grainy, whisk in a tablespoon of cold butter off heat to emulsify it.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, fresh spinach, or sun-dried tomatoes work wonderfully. Add mushrooms when cooking the onion, or stir in spinach during the final minutes. This adds nutrition and complements the creamy sauce beautifully.

→ What wine pairs well with this pasta?

Crisp white wines like Chardonnay or Pinot Grigio are ideal pairings. Their acidity cuts through the richness of the cream sauce while their subtle fruit flavors complement the smoky bacon and garlic. Avoid heavy reds as they clash with the delicate cream base.

→ Can I make this ahead of time?

Cook the penne separately and store it with a drizzle of olive oil. Prepare the cream sauce and meats up to a few hours ahead, then refrigerate. Gently reheat the sauce on low heat, add the pasta, and toss together just before serving. Add pasta water to loosen if needed.

→ How do I know when the chicken is fully cooked?

Slice the chicken into uniform thickness before cooking for even results. It should be golden brown on both sides and cooked through completely with no pink inside, typically taking 5-7 minutes total. Use a meat thermometer for precision—internal temperature should reach 165°F (74°C).