Creamy Chicken Bacon Penne

The steam rising from the skillet caught the evening light just right, and I knew dinner was going to be good. I was trying to salvage a weeknight after a long day, armed with bacon, leftover chicken breasts, and a box of penne I'd bought on sale. What started as pantry roulette turned into the kind of meal that makes you put down your phone and actually pay attention to what you're eating. Sometimes the best recipes aren't planned, they're just what happens when you're hungry and willing to experiment.

I made this for my sister the first time she visited my new apartment, back when I was still figuring out how to use the stove without setting off the smoke alarm. She walked in skeptical, saw the bacon crisping, and suddenly decided to stay for dinner. We sat on mismatched chairs with bowls in our laps, and she declared it better than the pasta place down the street. That was the night I realized I could actually cook something worth sharing.

Ingredients

• Penne pasta: The ridges catch the cream sauce in every bite, and it holds up better than delicate shapes when you toss everything together in the skillet.
• Chicken breasts: Slicing them thin is the secret to quick cooking and tender texture, no one wants to chew through rubbery chicken while the pasta gets cold.
• Bacon: This isn't just a topping, it's the flavor foundation, and that rendered fat is liquid gold for building the sauce.
• Heavy cream: It creates that silky, cling to the pasta texture that half and half just can't replicate, though you can swap it if you prefer something lighter.
• Parmesan cheese: Freshly grated melts into the sauce without clumping, pre shredded stuff has coatings that make it grainy and sad.
• Butter: It smooths out the sauce and adds a richness that makes everything taste more luxurious than the ingredient list suggests.
• Garlic: Minced fresh garlic blooms in the butter and perfumes the whole dish, jarred stuff just doesn't have the same punch.
• Onion: Diced small so it melts into the background, adding sweetness without announcing itself.
• Parsley: Fresh parsley cuts through the richness and makes the whole plate look like you know what you're doing.
• Olive oil: Just enough to keep the chicken from sticking after you've drained most of the bacon fat.
• Salt and pepper: Taste as you go, the bacon and Parmesan are salty, so start light and adjust at the end.

Instructions

Boil the penne:

Get your pasta water as salty as the sea and cook the penne until it still has a little bite, al dente means it'll finish cooking when you toss it with the sauce. Save some pasta water before you drain, it's starchy magic for loosening the sauce later.

Crisp the bacon:

Cook it over medium heat until it's crunchy and golden, then pull it out before it turns into charcoal. Leave about a tablespoon of that beautiful bacon fat in the pan, the rest is just excess grease you don't need.

Sear the chicken:

Season it well, then let it sit in the hot skillet without moving it so it gets a nice golden crust. It should take about five to seven minutes, and when it's cooked through, set it aside with the bacon.

Soften the aromatics:

Melt the butter in the same pan, add the onion, and let it turn translucent and sweet. Toss in the garlic and cook just until you can smell it, about a minute, any longer and it'll taste bitter.

Build the cream sauce:

Pour in the heavy cream and scrape up all those browned bits stuck to the pan, that's where the flavor lives. Let it simmer gently, then stir in the Parmesan until it melts into a smooth, glossy sauce that coats the back of a spoon.

Bring it all together:

Add the chicken, bacon, and parsley back to the skillet, then toss in the drained penne. Stir everything until the pasta is coated and glossy, adding splashes of reserved pasta water if it looks too thick.

Taste and serve:

Adjust the salt and pepper, then plate it up while it's still steaming. A little extra Parmesan and a sprinkle of parsley on top makes it look like you didn't just throw this together in forty minutes.

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There was a night when I made this for a friend who'd just had a terrible day, the kind where nothing goes right and you just need someone to feed you. We didn't talk much while we ate, just twirled pasta and passed the Parmesan. When she finally looked up, she said it was the first thing that had gone right all week. That's when I realized food doesn't have to fix everything, it just has to remind you that some things are still good.

Making It Your Own

This recipe is a template, not a rulebook, and it's forgiving enough to handle whatever you've got in the fridge. I've stirred in handfuls of spinach at the end, added sautéed mushrooms with the onions, and once tossed in sun dried tomatoes because they were about to go bad. The cream sauce is rich enough to carry extra vegetables without losing its backbone, and the bacon fat makes everything taste cohesive even when you're improvising. If you want to lighten it up, swap the heavy cream for half and half, it won't be quite as luscious but it'll still coat the pasta beautifully.

Timing and Leftovers

The key to getting this on the table in forty minutes is working in stages and using the same skillet for everything, which also means fewer dishes to wash later. While the pasta boils, you're cooking the bacon and chicken, and by the time you drain the penne, the sauce is almost done. Leftovers keep in the fridge for three days, and I reheat them in a skillet with a splash of cream or pasta water to bring the sauce back to life. It's one of those rare dishes that doesn't suffer from a night in the fridge, the flavors deepen and the pasta soaks up even more of that smoky, garlicky cream.

Serving and Pairing

This is rich enough to be the whole meal, but if you want to round it out, a simple arugula salad with lemon and olive oil cuts through the cream beautifully. I've served it with garlic bread, which is probably overkill but no one has ever complained. A crisp white wine like Pinot Grigio or Chardonnay balances the richness, though I've also poured beer and called it a night.

• Top with extra Parmesan, fresh cracked pepper, and a handful of parsley for a finish that looks intentional.
• If you're feeding kids, leave the bacon whole on the side so they can pick it off, or chop it extra fine so they don't notice.
• This reheats well in the microwave, but a skillet brings back the creamy texture better than zapping it ever will.

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This is the kind of pasta that makes weeknights feel a little less ordinary, the kind you make when you want something comforting but don't want to spend an hour in the kitchen. It's become my go to when I need to feed people without fussing, and every time, someone asks for the recipe.

Recipe FAQs

→ How do I prevent the cream sauce from breaking?

Keep the heat at a gentle simmer rather than a rolling boil. Avoid adding cold ingredients to the hot cream, and stir continuously when adding the Parmesan cheese. The reserved pasta water helps adjust the sauce consistency without breaking it.

→ Can I make this ahead of time?

Prepare the components separately and store in the refrigerator for up to 2 days. Cook the pasta just before serving and warm the sauce gently over low heat. Combine everything fresh for the best texture and flavor.

→ What can I substitute for heavy cream?

Use half-and-half for a lighter version, or try a combination of whole milk and cream cheese whisked together. Greek yogurt can work but add it off the heat to prevent curdling.

→ How do I ensure the chicken stays tender?

Slice the chicken breasts thinly and cook them just until golden and cooked through, about 5-7 minutes. Don't overcook or they'll become dry. Medium heat is ideal for even cooking.

→ What wine pairs well with this dish?

A crisp Chardonnay or Pinot Grigio complements the creamy sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.

→ Can I add vegetables to this dish?

Absolutely. Sautéed mushrooms, spinach, or sun-dried tomatoes work wonderfully. Add them when sautéing the onions or garnish fresh spinach at the end for a lighter touch.