Pin It My neighbor knocked on my door one Thursday evening holding a bottle of wine and asking if I had anything quick she could make for unexpected guests. I pulled out chicken, bacon, and a box of penne, and we threw together this creamy pasta in under an hour. The kitchen smelled like a bistro, and her guests asked for the recipe before they even finished their plates. It's been my emergency dinner ever since.
I made this for my brother after he helped me move apartments, and he sat at my half-unpacked kitchen counter scraping his plate clean. He's the kind of person who usually orders takeout, but he asked me to write down every step so he could try it himself. Two weeks later, he sent me a photo of his version with the caption, I'm never ordering Alfredo again.
Ingredients
- Penne pasta: The ridges grab onto the creamy sauce better than smooth noodles, and it holds up well if you need to make this ahead.
- Chicken breasts: Slice them thin so they cook fast and stay tender, I learned the hard way that thick pieces turn rubbery in a hot skillet.
- Bacon: Use regular cut, not thick, it crisps up faster and distributes more evenly through the pasta.
- Heavy cream: This is what makes the sauce luxurious and cling to every piece of penne, half and half works but it won't be as rich.
- Parmesan cheese: Freshly grated melts smoothly into the cream, the pre-shredded kind clumps because of the anti-caking agents.
- Butter: It adds a silky finish and helps the garlic bloom without burning.
- Garlic: Mince it fine so it melts into the sauce, big chunks can taste sharp and overpower the cream.
- Onion: A small one is plenty, it sweetens as it cooks and balances the salty bacon.
- Parsley: Fresh parsley brightens the whole dish and cuts through the richness, dried just isn't the same here.
- Olive oil: Just enough to keep the chicken from sticking after you've drained most of the bacon fat.
- Salt and pepper: Taste before serving, the bacon and Parmesan are salty so you might need less than you think.
Instructions
- Boil the penne:
- Salt the water generously, it should taste like the sea. Cook until the pasta still has a little bite, it will finish cooking when you toss it with the sauce.
- Crisp the bacon:
- Let it sizzle without stirring too much, you want golden, crunchy pieces. Save one tablespoon of the fat in the pan, it's liquid gold for flavor.
- Sear the chicken:
- Pat the slices dry before seasoning so they brown instead of steam. Don't crowd the pan, give each piece space to get a nice golden crust.
- Soften the aromatics:
- The onion should turn translucent and sweet, then add the garlic for just a minute. If garlic burns, it turns bitter and there's no coming back from that.
- Build the sauce:
- Scrape up all those browned bits with the cream, that's where the flavor hides. Stir in the Parmesan slowly and let it melt into a smooth, glossy sauce.
- Combine everything:
- Toss the chicken, bacon, and pasta in the sauce until every piece is coated. If it looks too thick, add a splash of pasta water, it helps the sauce cling.
Pin It My partner once made this on our anniversary because we were too tired to go out, and we ate it on the couch in our pajamas watching old movies. It felt more special than any restaurant. Now it's our tradition whenever we want comfort without the fuss.
Serving Suggestions
I like to serve this with a simple arugula salad dressed in lemon and olive oil, the peppery greens cut through the richness. Garlic bread is always a hit, but honestly, you won't need it to feel satisfied. A crisp white wine like Pinot Grigio or a buttery Chardonnay complements the creamy sauce without overwhelming it.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stove with a splash of cream or milk, the microwave works but the sauce can separate. I've never had leftovers last long enough to freeze, but if you do, thaw in the fridge overnight before reheating.
Variations and Swaps
You can swap the chicken for shrimp and cook them in just two minutes, perfect for when you're in a rush. I've added sautéed mushrooms and spinach when I want more vegetables, and sun-dried tomatoes give it a tangy twist. If you're out of penne, rigatoni or fusilli work just as well, anything with ridges or curves to catch the sauce.
- Use turkey bacon if you want a lighter option, it won't be as smoky but it still works.
- Swap half the cream for chicken broth to cut the richness without losing flavor.
- Add a pinch of red pepper flakes if you like a little heat sneaking up on you.
Pin It This dish has gotten me through busy weeknights, last-minute dinners, and moments when I just needed something warm and satisfying. I hope it does the same for you.
Recipe FAQs
- → Can I use a lighter cream option?
Yes, you can substitute half-and-half for heavy cream for a lighter version while maintaining a creamy sauce consistency.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water during draining and add it gradually to the sauce while stirring. This helps you achieve the perfect consistency without diluting the flavor.
- → What vegetables can I add to this dish?
Sautéed mushrooms, fresh spinach, or sun-dried tomatoes work beautifully. Add them when cooking the onions and garlic for best results.
- → How should I cook the chicken to keep it tender?
Slice the chicken breasts thinly and cook them just until golden and cooked through, about 5-7 minutes. Avoid overcooking to maintain tenderness.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy Parmesan sauce and smoky bacon flavors perfectly.
- → Can I prepare this dish ahead of time?
The individual components can be prepped in advance, but assemble and cook just before serving for the best texture and flavor.