Pin It My sister called me on a Tuesday night, exhausted from work, asking what she could make that felt indulgent but wouldn't take forever. I rattled off this creamy chicken bacon penne without even thinking. An hour later, she sent me a photo of her empty plate with three heart emojis. Sometimes the best recipes aren't the fancy ones, they're the ones that rescue a rough day and make you feel like you've treated yourself to something special.
I made this for a friend who was convinced she didn't like cream sauces because they always felt too heavy. She watched me toss in that reserved pasta water, skeptical, until the sauce turned silky instead of gloppy. By the second bite, she was asking me to write down the recipe. That little splash of starchy water is the difference between a sauce that clings and one that smothers.
Ingredients
- Penne pasta: The ridges and hollow center grab onto the creamy sauce, making every bite satisfying instead of slippery.
- Chicken breasts: Slicing them thin ensures they cook fast and stay tender, plus more surface area means more golden, flavorful edges.
- Bacon: Chopped into small pieces, it crisps up evenly and distributes that smoky, salty punch throughout the dish.
- Heavy cream: This is what makes the sauce luxurious and stable, it won't break or curdle the way milk might.
- Parmesan cheese: Freshly grated melts smoothly into the cream and adds a nutty, salty backbone that pre-shredded cheese just can't deliver.
- Butter: It enriches the sauce and helps the garlic and onion soften without browning too fast.
- Garlic: Minced fine so it melts into the sauce, adding warmth without overwhelming the dish.
- Onion: Finely diced, it sweetens as it cooks and builds a subtle flavor layer beneath the bacon and Parmesan.
- Fresh parsley: A handful stirred in at the end brightens the richness and makes the whole dish feel fresher.
- Olive oil: Just enough to help the chicken sear without sticking.
- Salt and black pepper: Season as you go, tasting before serving, because the bacon and Parmesan are already salty.
Instructions
- Boil the Pasta:
- 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 that starchy pasta water, it's your secret weapon for a silky sauce later.
- Crisp the Bacon:
- In a large skillet over medium heat, cook the chopped bacon until it's golden and crispy, about 5 to 6 minutes. Remove it with a slotted spoon and set aside, leaving just a tablespoon of fat in the pan for flavor.
- Sear the Chicken:
- Season the thinly sliced chicken with salt and pepper, then add a tablespoon of olive oil to the skillet and cook the chicken until golden and cooked through, around 5 to 7 minutes. Remove and set aside with the bacon.
- Sauté the Aromatics:
- Melt the butter in the same skillet, then add the diced onion and cook until it turns translucent, about 2 to 3 minutes. Stir in the minced garlic and let it bloom for a minute, just until fragrant.
- Build the Cream Sauce:
- Pour in the heavy cream, scraping up any flavorful bits stuck to the bottom, and bring it to a gentle simmer. Stir in the grated Parmesan and let it melt until the sauce thickens, adding splashes of reserved pasta water if it gets too thick.
- Combine Everything:
- Return the chicken and bacon to the skillet, stir in the chopped parsley, then add the drained penne and toss until every piece is coated. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Plate it up while it's hot, and finish with a sprinkle of extra Parmesan and parsley if you're feeling fancy.
Pin It One night, I made this for a small dinner party, and halfway through, my friend's toddler climbed into his chair, pointed at his dad's plate, and refused to eat his own mac and cheese. We ended up sharing our bowls with him, and he demolished it. There's something about creamy pasta that erases age and pretense, everyone just wants a bite.
How to Store and Reheat Leftovers
Let the pasta cool completely, then transfer it to an airtight container and refrigerate for up to three days. When you reheat it, add a splash of milk or cream to the pan over low heat, stirring gently until it loosens up and looks saucy again. The microwave works in a pinch, but the stovetop gives you more control and keeps the texture from turning gummy.
Easy Ways to Customize This Dish
If you want to lighten it up, swap the heavy cream for half-and-half, though the sauce will be a bit thinner. Toss in sautéed mushrooms or a couple handfuls of fresh spinach right before you add the pasta for extra vegetables without changing the vibe. You can also use turkey bacon or leave the meat out entirely and load it up with roasted cherry tomatoes and zucchini for a vegetarian version.
What to Serve Alongside
This pasta is rich enough to be the star, but a simple arugula salad with lemon and olive oil cuts through the creaminess perfectly. Garlic bread is always a crowd-pleaser, even if it's just toasted baguette rubbed with a clove of raw garlic. A crisp white wine like Pinot Grigio or Chardonnay balances the richness and makes the whole meal feel a little more special.
- Keep a green salad light and acidic to contrast the creamy sauce.
- Garlic bread doesn't have to be fancy, just crispy and buttery.
- Pour a chilled white wine to cut through the richness and refresh your palate between bites.
Pin It This is the kind of recipe I come back to on nights when I want something cozy but don't want to think too hard. It's forgiving, it's fast, and it always feels like a win.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. Fettuccine, rigatoni, or tagliatelle work beautifully with this cream sauce. Choose shapes with ridges or curves to capture the sauce effectively.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low throughout. Add cream gradually and stir constantly. If the sauce becomes too thick, thin it with reserved pasta water, adding a tablespoon at a time.
- → What can I substitute for heavy cream?
Half-and-half creates a lighter version with less richness. For a dairy-free option, cashew cream or plant-based alternatives can work, though the flavor will differ slightly.
- → How do I know when the chicken is fully cooked?
Slice the thickest piece to check—no pink should remain inside. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the breast.
- → Can I make this ahead of time?
Cook all components separately and store in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of cream or milk to restore the sauce consistency.
- → What wine pairs well with this dish?
Crisp white wines like Chardonnay, Pinot Grigio, or Sauvignon Blanc complement the richness of the cream sauce. The acidity cuts through the fat beautifully.