Save My neighbor handed me a plate of this through the fence on a Tuesday evening when I mentioned I'd had a rough day at work. The smell alone—garlic, cream, and that unmistakable smokiness of bacon—made me forget about everything else. She laughed when I asked for the recipe, saying it was just "fridge ingredients thrown together," but I knew better. That creamy, clinging sauce and the way the chicken stayed so tender wasn't luck.
I made this for my brother's birthday dinner last spring, doubling the batch because his friends always show up hungry. Watching everyone go quiet after the first bite, then immediately reach for seconds, told me everything. One friend even texted me the next morning asking if I'd consider making it for his wedding rehearsal dinner.
Ingredients
- Penne pasta (350 g): The ridges catch the sauce perfectly, and it holds up to tossing without turning mushy.
- Chicken breasts (400 g): Slicing them thin means they cook fast and stay juicy, plus more surface area to soak up that garlicky cream.
- Bacon (150 g): This is where the smoky backbone of the dish lives, and that rendered fat is liquid gold for cooking the chicken.
- Heavy cream (240 ml): Don't skimp here, it's what makes the sauce luscious and cling to every piece of pasta.
- Parmesan cheese (90 g): Freshly grated melts into the cream seamlessly, creating a silky texture that pre-shredded cheese just can't match.
- Butter (2 tablespoons): Adds richness and helps the onions soften without browning too fast.
- Garlic (3 cloves): Minced fine so it disperses through the sauce, giving every bite a warm, aromatic hit.
- Onion (1 small): Diced small, it melts into the background, adding sweetness without competing with the bacon.
- Parsley (2 tablespoons): Fresh and chopped, it brightens the richness and makes the whole dish feel a little less heavy.
- Olive oil (1 tablespoon): Just enough to keep the chicken from sticking when the bacon fat isn't quite enough.
- Salt and black pepper: Essential for building flavor at every stage, not just at the end.
Instructions
- Boil the penne:
- Bring a large pot of salted water to a rolling boil and cook the penne until it still has a slight bite. Before draining, scoop out half a cup of that starchy pasta water, it's your secret weapon for adjusting the sauce later.
- Crisp the bacon:
- In a large skillet over medium heat, cook the chopped bacon until it's deeply golden and crispy, stirring occasionally. Remove it with a slotted spoon and set it aside, leaving just a tablespoon of that flavorful fat in the pan.
- Cook the chicken:
- Season the thinly sliced chicken with salt and pepper, then add olive oil to the skillet and sauté the chicken until golden on both sides and cooked through. Transfer to a plate and cover loosely to keep warm.
- Sauté the aromatics:
- Melt the butter in the same skillet, then add the diced onion and cook until it turns soft and translucent. Toss in the minced garlic and stir for about a minute until it smells incredible.
- Build the cream sauce:
- Pour in the heavy cream, scraping up all those caramelized bits stuck to the bottom of the pan. Let it come to a gentle simmer, then stir in the Parmesan until it melts and the sauce thickens into something glossy and rich.
- Bring it all together:
- Return the chicken and bacon to the skillet, stir in the chopped parsley, then add the drained penne. Toss everything together, adding splashes of reserved pasta water if the sauce needs loosening.
- Finish and serve:
- Taste and adjust the seasoning with more salt and pepper as needed. Serve right away, topped with extra Parmesan and a sprinkle of fresh parsley.
Save The first time I reheated leftovers of this, I added a splash of milk and warmed it gently in a skillet instead of the microwave. It came back to life so beautifully that now I almost look forward to the next day's lunch as much as the original dinner. There's something about a dish that keeps giving like that.
How to Slice Chicken for Even Cooking
I used to cook whole chicken breasts and wonder why the outside dried out before the center finished. Slicing them into thinner cutlets not only speeds up the cooking but also ensures every piece stays tender and juicy. Lay the breast flat, press your palm on top, and slice horizontally with a sharp knife, it takes ten seconds and makes all the difference.
Making It Lighter Without Losing Flavor
If heavy cream feels like too much, half and half works surprisingly well, though the sauce won't be quite as thick. You can also cut the butter in half and use a bit more of the reserved pasta water to stretch the sauce. I've done this on nights when I wanted comfort food but didn't want to feel weighed down afterward, and it still hit the spot.
What to Serve Alongside
This dish is rich enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess perfectly. Garlic bread is always a crowd pleaser, though I'll admit it's overkill in the best way. A chilled glass of Chardonnay or Pinot Grigio balances the richness and makes it feel like a real occasion.
- Toss in sautéed mushrooms or spinach if you want to sneak in more vegetables.
- Swap penne for rigatoni or fusilli, any short pasta with texture works beautifully.
- Leftovers keep in the fridge for up to three days, just reheat gently with a splash of milk or cream.
Save This is the kind of recipe that turns a regular Tuesday into something worth sitting down for. Make it once, and I promise it'll become one of those dishes you return to whenever you need something that feels like a hug.
Recipe Guide
- → Can I use a different type of pasta?
Absolutely. While penne works wonderfully, you can substitute with fettuccine, rigatoni, or any pasta shape you prefer. Just adjust cooking time according to package instructions.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium or medium-low and avoid boiling the cream vigorously. Add the Parmesan slowly while stirring constantly, and if the sauce seems too thick, thin it gradually with reserved pasta water rather than adding more cream at once.
- → Can I make this dish lighter?
Yes, substitute heavy cream with half-and-half or whole milk for a lighter version. You can also reduce the bacon and Parmesan slightly, or add sautéed vegetables like mushrooms or spinach to bulk up the dish.
- → Can I prepare this ahead of time?
You can prepare components ahead—cook the pasta and proteins separately, then store in the refrigerator. However, assemble and sauce just before serving to ensure the best texture. Reheating the finished dish may cause the sauce to separate.
- → 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 your palate between bites.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water or cream to restore the sauce consistency.