This Chicken Penne Pasta recipe is a favorite in my household, often requested by my kids on busy weeknights. I remember the first time I made it; we were just back from a family trip to Italy, and I was inspired by the rustic yet hearty meals we enjoyed there. This dish encapsulates that same warmth and comfort, making it a go-to when we need a quick yet satisfying meal.
One of the great things about this recipe is its versatility. You can easily switch up the ingredients based on what you have on hand. Sometimes, I like to add a handful of fresh spinach or a sprinkle of red pepper flakes for an extra kick. If you’re looking to lighten it up, try using half-and-half instead of heavy cream or even a plant-based cream for a dairy-free option.
The combination of crispy bacon, tender chicken, and a rich, creamy sauce is simply irresistible. This dish not only pleases the adults but also gets the kids excited about dinner. Whether you’re looking to impress guests or just need a reliable weeknight meal, this Chicken Penne Pasta is sure to become a staple in your recipe collection.
How to Prepare Chicken Penne Pasta
Ingredients
- 1 cup heavy cream
- 1/4 cup chicken broth
- 4 bacon strips
- 5 ounces chopped tomatoes (small)
- 2 cloves minced garlic
- 8 ounces penne pasta (uncooked)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour (for dredging)
- 2 chicken breasts
- 1/2 cup grated parmesan cheese (fresh)
Directions
- Bring a pot of salted water to a boil and cook the penne until al dente, as per package instructions.
- Cut the bacon into pieces and fry in a skillet over medium-high heat until crisp. Place the cooked bacon on a plate lined with paper towels, keeping the bacon grease in the skillet.
- Cut the chicken into bite-sized chunks. Season with garlic powder, salt, and pepper, then coat each piece in flour.
- Using the same skillet, cook the chicken over medium-high heat for 3-4 minutes on each side until browned. Cook in batches if needed to prevent overcrowding. Add a bit of olive oil for additional batches if necessary. Once cooked, move the chicken to a plate.
- Add the minced garlic and chicken broth to the skillet, scraping up any browned bits from the pan’s bottom. Let it cook for around a minute.
- Pour in the cream and add the chopped tomatoes. Cook for about 2 minutes until the tomatoes begin to soften.
- Return the chicken and bacon to the skillet. Allow it to warm through for a few minutes, letting the sauce thicken slightly. Be careful not to overcook the chicken.
- Stir in the grated parmesan cheese and mix with the drained pasta. Adjust seasoning with additional salt and pepper if required.
FAQs:
Can I use a different type of pasta instead of penne?
Yes, you can use any pasta shape you prefer, such as fusilli, rigatoni, or farfalle. Just be sure to cook it al dente according to the package instructions for the best texture.
What can I substitute for heavy cream in the recipe?
If you prefer a lighter option, you can use half-and-half or whole milk. However, the sauce may be thinner. For a non-dairy alternative, coconut cream can be a good substitute, but it will slightly alter the flavor.
How do I make this dish spicier?
To add some heat, you can include red pepper flakes or a diced chili pepper when adding the garlic and chicken broth to the skillet. You can also season the chicken with a bit of cayenne pepper before dredging it in flour.
Is it possible to make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the components ahead of time. Cook the pasta and store it separately. Prepare the chicken and bacon, then store them in the fridge. When ready to serve, reheat everything in the skillet and combine with the sauce.
Can I add vegetables to this recipe?
Absolutely! You can add vegetables like spinach, bell peppers, or mushrooms. Sauté them after cooking the bacon and before adding the chicken to the skillet. This will add more nutrients and flavor to the dish.
What type of tomatoes should I use?
You can use any ripe, firm tomatoes for this recipe. Roma tomatoes work well because they have fewer seeds and more flesh, but cherry or grape tomatoes can also be a good option. Just chop them small as instructed.
Chicken Penne Pasta
Ingredients
- 2 chicken breasts
- 4 strips bacon
- 8 ounces uncooked penne pasta
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 cup heavy/whipping cream
- Flour for dredging
- 1/2 cup freshly grated parmesan cheese
- 5 ounces tomatoes chopped small
Instructions
- Boil a pot of salted water and cook the penne al dente according to the package instructions.
- Cut the bacon into small pieces and fry it in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pan.
- Cut the chicken into bite-sized pieces. Sprinkle with garlic powder, salt, and pepper, then dredge each piece in flour.
- In the same skillet, cook the chicken over medium-high heat for 3-4 minutes per side until golden. You might need to cook it in batches to avoid crowding the pan. If necessary, add a bit of olive oil for the second batch. Adjust the heat if it splatters too much. Once done, transfer the chicken to a plate.
- Add minced garlic and chicken broth to the skillet. Scrape up any browned bits from the pan’s bottom. Let it cook for about a minute.
- Pour in the cream and add the chopped tomatoes. Cook for about 2 minutes until the tomatoes start to soften.
- Return the chicken and bacon to the pan. Let it warm through for a few minutes, allowing the sauce to thicken slightly. Avoid overcooking the chicken.
- Stir in the grated parmesan and mix with the drained pasta. Season with additional salt and pepper if needed.
