Pin The smell of bacon sizzling in the pan always pulls people into the kitchen, no matter what else is happening in the house. I started making this penne on nights when I wanted something indulgent but didn't have the energy for complicated techniques. The garlic hits the butter, the cream goes in, and suddenly you're standing over a skillet wondering why you ever bothered with jarred sauce. It's one of those dishes that feels fancy but comes together in the time it takes to boil pasta. My daughter now requests it every time she comes home from college.
I made this for a friend who'd just had a baby, and she texted me later that night saying it was the first meal she'd actually tasted in weeks. There's something about the richness of cream and Parmesan that feels like a hug when you're running on empty. I've brought it to potlucks, served it on weeknights, and even made a double batch for a birthday dinner. It never fails to disappear quickly. The crispy bacon on top is always the first thing people mention.
Ingredients
- Penne pasta: The ridges and hollow centers grab onto the creamy sauce better than smooth noodles, so every bite is coated and satisfying.
- Boneless, skinless chicken breasts: Slicing them thin helps them cook fast and stay tender, and they soak up all the flavors from the bacon fat and garlic.
- Bacon: Use thick-cut if you can find it, the extra chew and smokiness make a real difference, and save that rendered fat.
- Heavy cream: This is what makes the sauce luscious and cling to the pasta, half and half works in a pinch but won't be quite as rich.
- Parmesan cheese: Freshly grated melts smoothly into the cream, the pre-shredded stuff has anti-caking agents that can make the sauce grainy.
- Butter: It adds a silky finish and helps the onions and garlic bloom without burning.
- Garlic: Minced fresh garlic is non-negotiable here, it perfumes the whole dish and mellows in the cream.
- Onion: A small one finely diced adds sweetness and body to the sauce without overpowering the other flavors.
- Fresh parsley: Chopped parsley brightens everything up and cuts through the richness, don't skip the garnish either.
- Olive oil: Just enough to help the chicken get a golden crust after the bacon has cooked.
- Salt and black pepper: Season every layer, the chicken, the sauce, and taste again at the end before serving.
Instructions
- Boil the penne:
- Get your water rolling and salt it well, it should taste like the sea. Cook the penne until it still has a little bite, then save some of that starchy 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 crispy and golden. Pull it out with a slotted spoon and leave about a tablespoon of that flavorful fat behind.
- Sauté the chicken:
- Season your chicken slices with salt and pepper, add a drizzle of olive oil to the skillet, and cook them until they're golden on both sides. Remove them to a plate and don't worry if they pick up some bacon bits.
- Cook the aromatics:
- Melt the butter in the same pan, toss in the onion, and let it soften until it's translucent. Stir in the garlic and let it cook just until fragrant, about a minute.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all those tasty browned bits from the bottom of the pan. Let it simmer gently, then stir in the Parmesan until it melts into a thick, glossy sauce.
- Combine everything:
- Add the chicken and bacon back to the skillet along with the parsley, then toss in the drained penne. Stir it all together, adding splashes of pasta water if it looks too thick.
- Season and serve:
- Taste and adjust the salt and pepper, then plate it up hot with extra Parmesan and a sprinkle of parsley on top. Serve it right away while the sauce is still creamy.
Pin One night I made this after a long week, and my husband walked in, took one bite, and said it tasted like comfort. That stuck with me because that's exactly what this dish is, comforting without being fussy. We ate it on the couch with a bottle of wine and didn't bother with side dishes. Sometimes the simplest evenings with good food are the ones you remember most. Now it's our go-to when we need to reset.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, the sauce will have thickened up, so add a splash of milk, cream, or even chicken broth to bring it back to life. I usually reheat it gently on the stovetop over low heat, stirring often, but the microwave works too if you're in a rush. Just don't overheat it or the chicken can get rubbery. A little fresh Parmesan on top makes it taste freshly made again.
Swaps and Additions
If you want to sneak in some vegetables, sautéed mushrooms or a handful of spinach stirred in at the end work beautifully. You can swap the chicken for shrimp and cut the cooking time in half. Turkey bacon is fine if you're avoiding pork, though you'll lose some of that smoky depth. For a lighter version, use half and half instead of heavy cream, it won't be as rich but it's still delicious. I've also used rigatoni or fusilli when I'm out of penne, any short pasta with texture will do the job.
Serving Suggestions
This pasta is rich enough to be the star of the meal, but a simple green salad with lemon vinaigrette balances it out nicely. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce left on the plate. If you're serving it for company, a crisp white wine like Pinot Grigio or Chardonnay cuts through the cream beautifully.
- Top with extra cracked black pepper and a handful of fresh parsley right before serving.
- Serve it family style in a big bowl so everyone can help themselves.
- Pair it with roasted asparagus or broccolini for a pop of color and crunch.
Pin This dish has earned its spot in my weekly rotation because it delivers big flavor without demanding much from me. I hope it becomes one of those recipes you turn to when you need something dependable and delicious.
Recipe Q&A
- → How do I prevent the cream sauce from breaking?
Keep the heat at a gentle simmer and stir constantly when adding cream. Avoid boiling, which can cause separation. If the sauce looks too thick, loosen it gradually with reserved pasta water rather than adding more liquid at once.
- → Can I make this with different pasta shapes?
Absolutely. Fettuccine, linguine, or rigatoni work beautifully with this cream sauce. Choose shapes that hold sauce well—avoid very thin or delicate pastas that may tear or overcook.
- → What's the best way to cook chicken so it stays tender?
Slice chicken breasts thinly and cook over medium heat for 5-7 minutes until just cooked through. Don't overcrowd the pan, and avoid high heat, which dries out the meat. Thin slices cook evenly and stay moist.
- → Can I prepare this ahead of time?
Cook components separately and refrigerate up to 24 hours. Reheat gently over low heat, thinning the sauce with pasta water as needed. Avoid storing pasta in sauce, as it absorbs moisture and becomes mushy.
- → What wines pair well with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the creamy sauce and rich flavors beautifully. The acidity cuts through the richness and cleanses the palate between bites.
- → How can I lighten this dish?
Substitute half-and-half or whole milk for heavy cream to reduce fat content. Add more vegetables like sautéed mushrooms, spinach, or broccoli to increase nutrition without compromising flavor.