Creamy Chicken Bacon Penne

The sizzle of bacon hitting a hot pan is one of those sounds that makes everyone wander into the kitchen. I was testing this recipe on a rainy Tuesday, and by the time I'd crisped the bacon and started browning the chicken, my neighbor texted asking what I was cooking. The garlic-Parmesan cream sauce came together so fast I almost didn't believe it would taste as good as it smelled. But one forkful of penne coated in that luscious sauce, studded with smoky bacon and tender chicken, and I knew this was going into permanent rotation.

I made this for my sister after she had her second baby, doubling the batch and delivering it in a foil pan. She called me the next day saying her husband had already finished half of it for breakfast. There's something about the combination of smoky, creamy, and garlicky that feels like a warm hug when you need it most. It's become my go-to dish when someone needs comfort food that doesn't require them to do anything but heat and eat.

Ingredients

• Penne pasta (350 g): The ridges and tube shape grab onto the creamy sauce perfectly, but rigatoni or fusilli work just as well if that's what you have.
• Chicken breasts (400 g, thinly sliced): Slicing them thin ensures they cook quickly and stay tender; I pound them lightly if they're uneven so everything finishes at the same time.
• Bacon (150 g, chopped): The rendered fat becomes the flavor base for the whole dish, so don't skip this step or substitute turkey bacon unless you must.
• Heavy cream (240 ml): This is what makes the sauce silky and rich; half and half works if you want it lighter, but the texture won't be quite as luscious.
• Parmesan cheese (90 g, freshly grated): Pre-grated cheese has anti-caking agents that prevent smooth melting, so grate a block yourself for the creamiest sauce.
• Butter (2 tablespoons): Adds richness and helps the onions soften without burning; unsalted lets you control the seasoning better.
• Garlic (3 cloves, minced): Fresh garlic blooms beautifully in butter and perfumes the whole dish; jarred garlic just doesn't have the same punch.
• Onion (1 small, finely diced): Finely diced means it melts into the sauce rather than adding chunky texture, creating a sweet savory base.
• Fresh parsley (2 tablespoons, chopped): Brightens the rich sauce with a pop of color and freshness; save some for garnish to make it look restaurant-worthy.
• Olive oil (1 tablespoon): Prevents the chicken from sticking after you've poured off most of the bacon fat.
• Salt and black pepper: Season every layer, from the pasta water to the chicken to the final sauce, for depth of flavor.

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 timing. Before draining, scoop out half a cup of the starchy pasta water; it's your secret weapon for adjusting the sauce later.

Crisp the bacon:

Heat a large skillet over medium heat and add the chopped bacon, stirring occasionally until it's crispy and golden, about 5 to 6 minutes. Remove the bacon with a slotted spoon and set it aside, then pour off all but one tablespoon of the rendered fat.

Cook the chicken:

Season the thinly sliced chicken with salt and pepper, then add olive oil to the skillet and lay the chicken in a single layer. Sauté without moving it too much until golden on both sides and cooked through, about 5 to 7 minutes, then remove and set aside.

Sauté the aromatics:

Melt the butter in the same skillet, then add the diced onion and cook until it turns translucent and soft, about 2 to 3 minutes. Toss in the minced garlic and stir for one more minute until fragrant.

Build the cream sauce:

Pour in the heavy cream, scraping up any browned bits stuck to the bottom of the pan for extra flavor. Let it come to a gentle simmer, then stir in the grated Parmesan until it melts and the sauce thickens to coat the back of a spoon.

Bring it all together:

Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss everything until every piece of pasta is coated in sauce. If the sauce seems too thick, add reserved pasta water a splash at a time until it's silky and clings to the pasta.

Finish and serve:

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

Save

This dish showed up at a potluck I hosted last spring, and it was the first thing to disappear. People kept asking if I'd ordered it from somewhere, which made me laugh because it's honestly one of the easiest pastas I make. There's something about bacon and cream that just makes people happy, and when you add garlic and Parmesan, it becomes the kind of meal people remember and request by name.

Making It Your Own

I've added sautéed mushrooms when I had them in the fridge, and they soaked up the cream sauce like little flavor sponges. Spinach stirred in at the end wilts perfectly and adds a pop of green without changing the character of the dish. Some people love a pinch of red pepper flakes for a subtle kick, and I've even tossed in sun-dried tomatoes when I wanted something a little tangy to cut through the richness.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When reheating, add a splash of cream, milk, or even pasta water to a skillet over low heat and stir gently until it loosens back up. The microwave works in a pinch, but the stovetop keeps the sauce silky and prevents the pasta from drying out.

Pairing and Serving Ideas

I usually serve this with a simple green salad dressed in lemon vinaigrette to balance the richness, and garlic bread is never a bad idea if you're feeding a crowd. A crisp white wine like Pinot Grigio or Chardonnay cuts through the cream beautifully. If you're feeling fancy, roasted asparagus or broccolini on the side adds color and a slight bitterness that plays well with the smoky bacon.

• Top with extra Parmesan and cracked black pepper right before serving for a restaurant finish.
• Use the leftover bacon fat to make garlic bread by brushing it on sliced baguette before toasting.
• If you're meal prepping, keep the pasta and sauce separate until you're ready to eat so it doesn't absorb too much liquid.

Save

This is the kind of recipe that makes weeknight cooking feel special without requiring any fancy techniques or hard to find ingredients. It's comforting, satisfying, and always leaves everyone at the table asking for seconds.

Recipe FAQs

→ Can I use a different pasta shape?

Yes, any tube or short pasta works well. Rigatoni, fusilli, or farfalle are excellent alternatives that hold the cream sauce beautifully.

→ How do I prevent the cream from curdling?

Keep the heat at medium and avoid boiling vigorously. Stir frequently and add reserved pasta water gradually to maintain a gentle simmer throughout cooking.

→ Can I make this dairy-free?

Substitute heavy cream with coconut milk or cashew cream, and use nutritional yeast or dairy-free Parmesan alternative. The flavor will differ but remains satisfying.

→ What's the best way to cook chicken for this dish?

Slice boneless, skinless breasts thinly to ensure even cooking in 5-7 minutes. Don't overcrowd the pan, and season before cooking for better flavor development.

→ Can I prepare this ahead of time?

Cook components separately and store in the refrigerator up to 2 days. Reheat sauce gently before combining with pasta to avoid texture degradation. Best served freshly assembled.

→ What wine pairs best with this dish?

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