Description
This deliciously creamy chicken pasta with crispy bacon, parmesan, and tomatoes is full of flavor and perfect for a quick, indulgent meal. The sauce clings perfectly to the penne, while the tender chicken and smoky bacon make each bite irresistible. Ready in just 30 minutes, it’s a great weeknight dinner option!
Ingredients
Units
Scale
- 8 ounces uncooked penne pasta
- 4 strips bacon
- 2 chicken breasts, cut into bite-size pieces
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- 5 ounces tomatoes, chopped small (Roma or grape/cherry tomatoes)
- 1/2 cup freshly grated parmesan cheese
Instructions
- Cook the Pasta:
Boil a salted pot of water and cook the penne pasta al dente according to the package directions. Drain and set aside. - Cook the Bacon:
Cut the bacon into small pieces and fry in a skillet over medium-high heat until crispy. Transfer the cooked bacon to a paper towel-lined plate, leaving the bacon grease in the pan. - Cook the Chicken:
Season the chicken pieces with garlic powder, salt, and pepper. Dredge each piece in flour, shaking off any excess.
In the same skillet, cook the chicken over medium-high heat for about 3-4 minutes per side, or until golden and cooked through. Cook in batches if needed to avoid overcrowding the pan. If necessary, add a splash of olive oil to the pan for the second batch. Transfer the cooked chicken to a plate. - Make the Sauce:
In the same skillet, stir in the minced garlic and chicken broth, scraping up any browned bits from the bottom of the pan. Cook for about 1 minute.
Add the heavy cream and chopped tomatoes to the pan. Let the sauce cook for about 2 minutes, or until the tomatoes start to break down slightly. - Combine Everything:
Add the cooked chicken and crispy bacon back into the skillet. Let the mixture warm through and allow the sauce to thicken slightly, but be careful not to overcook the chicken.
Stir in the parmesan cheese until melted and combined. - Finish the Dish:
Toss the drained pasta with the sauce, ensuring everything is well coated. Season with extra salt and pepper to taste if needed. - Serve:
Plate the pasta and serve warm. Enjoy!
Notes
- For the tomatoes, I used a Roma tomato weighing about 5 ounces, but you can substitute grape or cherry tomatoes if preferred.
- Heavy cream is essential for this dish, as using milk or half-and-half may cause the sauce to curdle due to the acidity of the tomatoes.
Nutrition
- Serving Size: 1 Serving
- Calories: 620kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
