Save One particularly cold Tuesday, I found myself staring into the fridge with leftover bacon from breakfast and chicken breasts I'd been meaning to use. The idea of creamy pasta crept in, and within minutes, I was browning bacon, filling the kitchen with that irresistible smoky scent. What started as improvisation turned into one of those dishes I now make whenever I need comfort without fuss. It's rich, satisfying, and comes together faster than ordering takeout.
I made this for friends on a rainy Friday night, and the kitchen filled with the smell of garlic and cream while we caught up over wine. By the time I tossed the penne with the sauce, everyone had wandered in, drawn by the aroma. We ate straight from the skillet with extra Parmesan grated over the top, and it became the kind of meal that turns into a tradition.
Ingredients
- Penne pasta: The tube shape holds onto the creamy sauce perfectly, and cooking it just to al dente keeps it from getting mushy when tossed with everything else.
- Chicken breasts: Slicing them thin ensures they cook quickly and stay tender, soaking up all the flavors from the bacon fat and garlic.
- Bacon: This is where the smoky depth comes from, and using the rendered fat to cook the chicken adds layers of flavor you can't get any other way.
- Heavy cream: It creates that luscious, velvety sauce that clings to every piece of pasta without feeling too thick or cloying.
- Parmesan cheese: Freshly grated melts smoothly into the cream and adds a nutty, salty richness that defines the whole dish.
- Butter: A little butter makes the onions and garlic soften beautifully and adds a silky finish to the sauce.
- Garlic and onion: These aromatics build the foundation, turning simple cream into something deeply savory and fragrant.
- Fresh parsley: A handful stirred in at the end brightens everything and cuts through the richness with a hint of freshness.
- Olive oil: Just enough to help the chicken get a golden sear without sticking to the pan.
- Salt and black pepper: Essential for bringing out all the flavors, especially after everything comes together in the final toss.
Instructions
- Boil the pasta:
- Get a large pot of salted water going and cook the penne until it still has a little bite. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- 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, leaving just a tablespoon of that flavorful fat behind.
- Sear the chicken:
- Season the chicken slices with salt and pepper, then add a drizzle of olive oil to the skillet and cook them until they're golden on both sides and cooked through. Set them aside with the bacon.
- Soften the aromatics:
- Melt the butter in the same pan, then add the diced onion and cook until it turns translucent and sweet. Toss in the garlic and let it sizzle for a minute until your kitchen smells incredible.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all those tasty brown bits stuck to the bottom of the pan. Let it simmer gently, then stir in the Parmesan until it melts into a smooth, glossy sauce.
- Bring it all together:
- Add the chicken and bacon back to the skillet along with the parsley, then toss in the drained penne. Stir everything together until every piece of pasta is coated, adding splashes of reserved pasta water if the sauce needs loosening.
- Season and serve:
- Taste and adjust with more salt and pepper as needed. Serve it hot, topped with extra Parmesan and a sprinkle of fresh parsley.
Save The first time I served this to my dad, he went back for seconds without saying a word, which is his version of high praise. Later, he asked if I'd written the recipe down, and I realized this had quietly become one of those dishes that means more than the sum of its ingredients. It's the kind of meal that makes people linger at the table.
Making It Your Own
If you want to lighten it up without losing the creaminess, swap the heavy cream for half and half, though the sauce won't be quite as thick. I've also stirred in handfuls of fresh spinach or sautéed mushrooms toward the end, which adds color and a bit of earthiness. Some nights, I'll toss in a pinch of red pepper flakes with the garlic for a subtle kick that plays nicely with the smoky bacon.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and the flavors actually deepen overnight. When reheating, add a splash of milk or cream and warm it gently on the stovetop, stirring often so the sauce comes back to life. I've found that microwaving works in a pinch, but the stovetop method keeps the pasta from drying out.
Pairing and Serving Ideas
This pairs beautifully with a crisp green salad dressed simply with lemon and olive oil to balance the richness. A glass of chilled Chardonnay or Pinot Grigio cuts through the cream and complements the Parmesan perfectly. I also like serving it with garlic bread on the side, though honestly, the dish is hearty enough to stand on its own.
- Toss in sun-dried tomatoes for a sweet, tangy contrast.
- Use thick-cut bacon for even more texture and smoky flavor.
- Garnish with lemon zest for a bright, unexpected finish.
Save This is one of those recipes that feels like a warm hug after a long day, rich and comforting without being complicated. I hope it becomes a weeknight staple in your kitchen, just like it has in mine.
Recipe FAQ
- → Can I use a different pasta shape?
Yes, absolutely. Fettuccine, rigatoni, or farfalle work wonderfully with this cream sauce. Choose shapes that hold sauce well.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer and stir constantly when adding the cream. Ensure the Parmesan is freshly grated and add it slowly off heat if possible. Reserved pasta water helps adjust consistency smoothly.
- → What's the best way to cook chicken breast so it stays tender?
Slice the breasts thinly and cook over medium heat for 5-7 minutes. Don't overcook; remove it as soon as it's golden and cooked through. Thin slices cook evenly without drying out.
- → Can I make this lighter?
Substitute heavy cream with half-and-half or Greek yogurt for a lighter version. Use turkey bacon or reduce the bacon amount. The dish remains flavorful with these swaps.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk to loosen the sauce. Avoid microwaving to prevent toughening the chicken.
- → What wine pairs best with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the creamy sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.