Pin it My kitchen smelled like a steakhouse one Tuesday evening when I threw bacon into a cold skillet without thinking. The sizzle woke me up from autopilot, and I realized I had everything I needed to make something better than my usual rotation. I sliced chicken thin, grated a block of Parmesan that had been waiting in the cheese drawer, and let the cream work its magic. That night, my roommate wandered in halfway through and declared it restaurant-quality before I'd even plated it. Sometimes the best recipes happen when you stop overthinking and just cook.
I made this for my parents the weekend they helped me move apartments, and my dad went back for thirds. He's not usually a pasta person, but the crispy bacon and garlic-heavy cream sauce won him over completely. My mom kept asking if I'd added wine or something fancy, but it was just good Parmesan doing its job. We ate it straight from the skillet at the kitchen counter because I hadn't unpacked plates yet, and it felt like the kind of meal that makes a new place feel like home.
Ingredients
- Penne pasta: The ridges grab onto the creamy sauce better than smooth noodles, and it holds up well when you toss everything together at the end.
- Boneless, skinless chicken breasts: Slice them thin so they cook fast and stay tender, and season them right before they hit the pan for the best browning.
- Bacon: Chop it into small pieces so every bite gets a little smokiness, and don't skip saving a tablespoon of the rendered fat for flavor.
- Heavy cream: This is what makes the sauce luxurious and thick, and it won't break or curdle like milk might.
- Freshly grated Parmesan cheese: Pre-shredded stuff doesn't melt the same way, so take two minutes to grate a block and you'll taste the difference.
- Unsalted butter: It adds richness without making the dish too salty, especially since bacon and Parmesan bring plenty of salt already.
- Garlic: Mince it fine and cook it just until fragrant, or it'll turn bitter and overpower the cream.
- Onion: A small one, diced fine, gives the sauce a sweet backbone without chunky texture.
- Fresh parsley: It brightens the whole dish and cuts through the richness, so don't leave it out.
- Olive oil: Just enough to keep the chicken from sticking once you've poured off most of the bacon fat.
- Salt and black pepper: Taste as you go, because the bacon and cheese will season the dish more than you expect.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite, then save half a cup of the starchy pasta water before draining. That reserved water is your secret weapon for loosening the sauce later.
- Crisp the bacon:
- While the pasta cooks, add the chopped bacon to a cold skillet and turn the heat to medium, letting the fat render slowly so it gets crispy without burning. Remove the bacon with a slotted spoon and pour off all but a tablespoon of the fat.
- Cook the chicken:
- Season the thinly sliced chicken with salt and pepper, add a drizzle of olive oil to the skillet, and sauté until golden and cooked through, about five to seven minutes. Set the chicken aside with the bacon so the pan stays hot for the next step.
- Sauté the aromatics:
- Melt the butter in the same skillet, then add the diced onion and cook until it turns translucent and soft, about two to three minutes. Toss in the minced garlic and stir for one minute, just until the kitchen smells amazing.
- Build the cream sauce:
- Pour in the heavy cream and scrape up all the browned bits stuck to the bottom of the pan, then bring it to a gentle simmer and stir in the Parmesan until it melts into a thick, glossy sauce. If it looks too thick, add the reserved pasta water a splash at a time until it coats a spoon nicely.
- Combine everything:
- Return the cooked chicken and crispy bacon to the skillet, stir in the chopped parsley, and add the drained penne, tossing everything together so every piece of pasta is coated. Taste and adjust the salt and pepper, then serve it hot with extra Parmesan and parsley on top.
Pin it The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it. I laughed, but honestly, it felt like a compliment because the dish does taste expensive and complicated even though it's neither. A coworker took the recipe home that night and texted me two days later saying her kids ate it without complaining, which is apparently a miracle. It's become my go-to when I need to impress someone without spending all afternoon in the kitchen.
Making It Your Own
If you want to lighten it up a bit, swap half-and-half for the heavy cream and you'll still get a creamy sauce, just with a little less richness. I've also tossed in sautéed mushrooms and a handful of fresh spinach when I'm feeling like I need more vegetables, and both additions blend right into the sauce without changing the flavor too much. You could also use turkey bacon if you're avoiding pork, though the smokiness won't be quite as pronounced. Some nights I add a pinch of red pepper flakes to the garlic for a subtle kick, and it works surprisingly well with the creaminess.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and I've found they reheat better on the stovetop than in the microwave. Add a splash of milk or cream to the pan and warm everything over low heat, stirring gently, so the sauce doesn't dry out or break. The pasta will soak up some of the sauce overnight, so don't be surprised if you need a little extra liquid to bring it back to life. I've never tried freezing it because it usually disappears too fast, but cream-based sauces can sometimes get grainy after freezing, so proceed with caution if you go that route.
Pairing Suggestions
This dish is rich enough that you don't need much on the side, but a crisp green salad with a lemon vinaigrette cuts through the cream beautifully. I like to serve it with garlic bread if I'm feeling indulgent, or sometimes just a hunk of crusty sourdough to soak up any extra sauce on the plate. For wine, a chilled Chardonnay or Pinot Grigio is perfect because the acidity balances the richness without competing with the bacon or Parmesan.
- A simple arugula salad with lemon and olive oil keeps things light and fresh.
- Roasted broccoli or green beans add color and a slight bitterness that works well here.
- If you have leftover garlic bread, toast it and use it to scoop up every last bit of sauce from the bowl.
Pin it This is the kind of meal that makes a Wednesday feel like a Friday, and I hope it becomes one of those recipes you turn to when you need something comforting without a lot of fuss. It's saved me more times than I can count, and I think it'll do the same for you.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While penne works beautifully, you can substitute with rigatoni, fettuccine, or any pasta that holds cream sauce well. The cooking time may vary slightly depending on thickness.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when adding cream and cheese. Stir continuously and avoid boiling vigorously. If the sauce appears too thick, thin it gradually with reserved pasta water rather than adding more cream.
- → Can I make this dish ahead?
This dish is best served immediately. However, you can prepare components in advance—cook pasta, cook bacon and chicken separately, then combine and heat through just before serving to prevent overcooking.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the rich cream sauce beautifully. The acidity cuts through the richness while the wine's notes enhance the garlic and Parmesan flavors.
- → How can I make it healthier?
Substitute heavy cream with half-and-half or Greek yogurt for fewer calories and less fat. Use lean chicken breast, reduce bacon portions, or add vegetables like sautéed mushrooms, spinach, or zucchini for extra nutrition.
- → Can I freeze leftovers?
Cream-based pasta doesn't freeze exceptionally well due to texture changes. Best enjoyed fresh, but you can refrigerate leftovers for up to 2 days. Reheat gently over low heat with a splash of cream to restore creaminess.