Save My neighbor brought this over one evening when I'd had a rough week, and I still remember scraping the last bit of sauce from the bottom of the container while standing at the counter in my pajamas. The smoky bacon, the silky cream clinging to every ridge of penne, the way the Parmesan melted into something almost impossibly rich. I asked for the recipe the next morning, scribbled it on the back of a grocery receipt, and have been making it ever since whenever I need something that feels like a hug in a bowl.
I made this for my brother's birthday last year instead of going out, and he ate three helpings before admitting he'd been skeptical about homemade pasta. My sister-in-law kept asking what restaurant I ordered it from. There's something about watching people go quiet at the table, too busy eating to talk, that makes you realize you've hit on something good. I've served it to picky eaters, exhausted parents, and one very opinionated Italian uncle, and every single one of them asked me to make it again.
Ingredients
- Penne pasta (350 g): The ridges catch every bit of that creamy sauce, and it holds up better than thinner pastas when you toss everything together at the end.
- Boneless, skinless chicken breasts (400 g): Slicing them thin means they cook fast and stay tender, plus more surface area to soak up all that bacon and garlic flavor.
- Bacon (150 g): Crispy, smoky, essential, and it leaves behind just enough fat to cook the chicken in without needing extra oil.
- Heavy cream (1 cup): This is what makes the sauce cling and coat instead of just pooling at the bottom, rich and silky without being heavy if you don't overdo it.
- Parmesan cheese (1 cup, freshly grated): Pre-grated stuff doesn't melt the same way, fresh Parmesan turns the cream into something velvety and nutty.
- Unsalted butter (2 tablespoons): Adds a little extra richness and helps the onions soften without burning.
- Garlic (3 cloves, minced): The backbone of the whole dish, don't skimp or use the jarred kind, fresh garlic makes all the difference.
- Onion (1 small, finely diced): Sweetens as it cooks and adds a subtle depth that balances the salt from the bacon and cheese.
- Fresh parsley (2 tablespoons, plus extra): A handful of green at the end brightens everything and cuts through the richness just enough.
- Salt, black pepper, and olive oil: Simple seasonings that let the bacon, Parmesan, and garlic shine without competing.
Instructions
- Boil the pasta:
- Bring a big pot of salted water to a rolling boil and cook the penne until it still has a little bite, al dente. Before you drain it, scoop out half a cup of that starchy pasta water, it's your secret weapon for loosening the sauce later.
- Crisp the bacon:
- While the pasta bubbles away, toss the chopped bacon into a large skillet over medium heat and let it sizzle until it's crispy and golden, about five or six minutes. Pull it out with a slotted spoon and save just a tablespoon of that bacon fat in the pan, dump the rest.
- Cook the chicken:
- Season your thinly sliced chicken with salt and pepper, add a drizzle of olive oil to the skillet, and sauté the chicken until it's golden on the edges and cooked all the way through, about five to seven minutes. Set it aside with the bacon.
- Sauté the aromatics:
- Melt the butter in the same skillet, toss in the diced onion, and cook until it turns soft and translucent, a couple of minutes. Stir in the minced garlic and let it cook for just a minute until it smells incredible, but don't let it burn.
- Make the cream sauce:
- Pour in the heavy cream and scrape up all those delicious browned bits stuck to the bottom of the pan. Let it come to a gentle simmer, then stir in the Parmesan and watch it melt into a thick, glossy sauce, adding splashes of reserved pasta water if it gets too thick.
- Combine everything:
- Toss the chicken and bacon back into the skillet along with the chopped parsley, then add the drained penne and stir until every piece of pasta is coated in that creamy, bacony sauce. Taste it, adjust the salt and pepper, and serve it hot with extra Parmesan and parsley on top.
Pin it One night I made this after a long day and my husband wandered into the kitchen, drawn by the smell of bacon and garlic, and just stood there watching me toss the pasta in the pan. He didn't say anything, just grabbed two forks and we ate it straight out of the skillet, standing at the stove, laughing about how we were definitely too tired to bother with plates. It's become our unofficial comfort food now, the thing we make when we need to remember that sometimes the best meals are the ones you don't overthink.
Lighter Swaps and Add-Ins
If you want to dial back the richness without losing the creamy texture, swap half-and-half for the heavy cream, it'll still coat the pasta beautifully but feel a little less indulgent. I've also stirred in a handful of fresh spinach or sliced mushrooms right at the end when I'm pretending to be health-conscious, they wilt into the sauce and add color without changing the flavor much. My friend swears by adding sun-dried tomatoes for a sweet-tart punch, and I'll admit she's onto something.
What to Serve It With
This dish is rich enough to stand on its own, but a simple arugula salad with lemon and olive oil cuts through the creaminess and makes you feel like you're balancing things out. I've also served it with garlic bread, which is admittedly overkill but sometimes you just want to go all in. A crisp white wine like Pinot Grigio or Chardonnay is perfect alongside, something bright and acidic to clean your palate between bites.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and honestly they're one of the rare pasta dishes that reheat without turning into a gummy mess. When you warm it up, add a splash of milk or cream and a little pasta water, then heat it gently on the stove or in the microwave, stirring halfway through. The sauce loosens right back up and tastes just as good, sometimes I think the flavors meld even more overnight.
- Store in a sealed container and refrigerate within two hours of cooking.
- Reheat gently with a splash of liquid to bring the sauce back to life.
- Don't freeze this one, cream sauces tend to separate and get grainy when thawed.
Pin it This is the kind of recipe that makes you look like you spent hours in the kitchen when really you just threw everything into one pan and hoped for the best. I hope it becomes your go-to comfort dinner the way it has for me, the one you make when you need something warm, satisfying, and just a little bit indulgent.
Frequently Asked Questions
- → Can I use a lighter cream alternative?
Yes, half-and-half works well as a lighter substitute for heavy cream while maintaining the sauce's richness and creamy texture.
- → How do I prevent the sauce from breaking?
Keep the heat at a gentle simmer when adding cream, and stir constantly. Reserve pasta water to adjust consistency gradually if needed, as the starch helps stabilize the sauce.
- → What vegetables pair well with this dish?
Sautéed mushrooms, fresh spinach, or roasted sun-dried tomatoes complement the creamy sauce beautifully without overwhelming the classic flavors.
- → Can I prepare this dish in advance?
Cook components separately and reheat gently before combining. Store cooked pasta, sauce, and proteins separately for up to 3 days, then combine when ready to serve.
- → What wine pairs with this dish?
Crisp white wines like Chardonnay or Pinot Grigio complement the creamy sauce and bacon flavors, cutting through richness with acidity.
- → How do I slice chicken breasts thinly and evenly?
Place chicken breasts on a cutting board and slice parallel to the board at a 45-degree angle, using gentle sawing motions for uniform, thin pieces that cook quickly and evenly.