This creamy chicken pasta combines tender pieces of chicken and savory turkey bacon in a rich parmesan sauce. It is a fast, one-pan meal that delivers restaurant-quality flavor in under 30 minutes.
List of ingredients
- 8 ounces uncooked penne pasta – use a high-quality durum wheat pasta for better texture.
- 4 strips turkey bacon – cut into small pieces for even distribution.
- 2 chicken breasts – boneless and skinless, cut into bite-sized chunks.
- 1/2 teaspoon garlic powder – used for seasoning the chicken directly.
- Salt and pepper – to taste for layering flavor.
- Flour – for dredging the chicken to create a golden crust.
- 2 cloves garlic – minced finely to blend into the sauce.
- 1/4 cup chicken broth – used to deglaze the pan.
- 1 cup heavy cream or whipping cream – creates the thick, velvety base.
- 5 ounces tomatoes – chopped small, such as Roma or cherry tomatoes.
- 1/2 cup freshly grated parmesan cheese – use a block and grate it yourself for a smoother melt.
step-by-step instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook the penne al dente according to the package directions; drain and set aside.
- Fry the Turkey Bacon: Cut turkey bacon into small pieces and fry in a skillet over medium-high heat until crispy. Transfer the bacon to a paper towel-lined plate but keep the rendered fat in the skillet.
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces. Toss them with garlic powder, salt, and pepper, then coat each piece lightly in flour.
- Sear the Chicken: Cook the floured chicken in the bacon fat over medium-high heat for 3-4 minutes per side until golden brown. Work in batches to avoid crowding the pan and add a splash of olive oil if needed. Remove chicken to a plate.
- Deglaze the Pan: Stir minced garlic and chicken broth into the skillet. Use a wooden spoon to scrape up the browned bits from the bottom for maximum flavor.
- Simmer the Sauce: Pour in the heavy cream and add the chopped tomatoes. Cook for about 2 minutes until the tomatoes begin to soften.
- Combine Proteins: Return the cooked chicken and crispy turkey bacon to the skillet. Heat through for a few minutes to allow the sauce to thicken slightly without overcooking the meat.
- Final Toss: Stir in the grated parmesan cheese until melted. Add the drained pasta to the pan, toss to coat evenly, and season with additional salt and pepper if desired.
Cooking Tips for Better Results
Avoid Overcooking the Pasta
Cook your penne for one minute less than the package’s al dente recommendation. The pasta will continue to cook slightly when you toss it in the hot cream sauce, ensuring it stays firm.
Use a Large Skillet for Searing
Using a wide skillet prevents the chicken from steaming instead of searing. If the pan is too crowded, the temperature drops and you will not get the golden-brown crust.
Deglaze the Pan Thoroughly
The brown bits left after searing chicken are called fond and contain concentrated flavor. Ensure you scrape every bit into the chicken broth to enrich the sauce.
Manage the Cream Temperature
Keep the heat at a gentle simmer once the cream is added. Boiling heavy cream too vigorously can cause the sauce to separate or reduce too quickly.
Ensure Even Flour Coating
Dredge the chicken in flour just before it hits the pan. If flour sits on the raw meat too long, it can become gummy and won’t crisp up as effectively.
Control the Salt Levels
Since parmesan cheese and turkey bacon are naturally salty, be cautious with added salt. Taste the sauce at the very end before adding final seasonings.
Ingredient Substitutions and Alternatives
Alternative Pasta Shapes
While penne is ideal for capturing sauce, rigatoni or fusilli also work well. Avoid very thin pastas like spaghetti, as they may break under the weight of the chicken chunks.
Using Canned Tomatoes
If fresh tomatoes are unavailable, use petite diced canned tomatoes. Drain the excess liquid first to prevent the sauce from becoming too watery.
Swapping Chicken Breasts for Thighs
Boneless, skinless chicken thighs can be used for a juicier result. Thighs are more forgiving and less likely to dry out during the searing process.
Parmesan Cheese Substitutes
Pecorino Romano is a sharp alternative to parmesan. Since it is saltier, reduce the additional salt in the recipe to balance the flavor.
Creamy Base Variations
While heavy cream is recommended for stability, you can use a mixture of whole milk and a teaspoon of cornstarch. However, be aware that this may be less stable when combined with acidic tomatoes.
Fresh Garlic vs. Powder
The recipe uses both for different purposes. The powder seasons the meat deeply, while the fresh garlic provides a pungent aromatic base for the sauce.
Serving Suggestions
Pairing with Crusty Bread
Serve this dish with a side of toasted baguette or garlic bread. The bread is perfect for soaking up the remaining parmesan cream sauce from the plate.
Adding Fresh Green Salads
A crisp Caesar salad or a simple arugula salad with lemon vinaigrette cuts through the richness of the cream. This adds a necessary acidic balance to the meal.
Incorporating Fresh Herbs
Garnish the final dish with chopped fresh parsley or basil. These herbs add a pop of color and a fresh, peppery note to the savory sauce.
Adding Extra Vegetables
Stir in a handful of fresh baby spinach or frozen peas during the last two minutes of simmering. This increases the nutritional value without altering the flavor profile.
Serving with Grilled Asparagus
Grilled or steamed asparagus spears provide a clean, earthy contrast to the decadent pasta. Lightly season them with lemon and salt.
Non-Alcoholic Beverage Pairings
A sparkling water with a slice of lime or a chilled white grape juice complements the creamy texture. The acidity helps cleanse the palate between bites.
Storage and Reheating Guidance
Refrigerator Storage Duration
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep the pasta and sauce together to ensure the noodles stay moist.
Optimal Reheating Method
Reheat the pasta slowly over low heat in a skillet on the stove. This prevents the cream from breaking and allows you to control the temperature.
Reviving the Sauce Texture
Cream sauces thicken significantly in the fridge. Add a splash of chicken broth or a tablespoon of heavy cream when reheating to restore the original silky consistency.
Choosing the Right Container
Use glass containers for storage to avoid plastic odors and to allow for safer microwave heating if a stove is not available.
Why Freezing is Avoided
Cream-based sauces often separate or become grainy when frozen and thawed. For the best quality, it is recommended to consume this dish within a few days.
Troubleshooting Common Issues
Preventing Sauce Curdling
Curdling usually happens when high heat meets acidic ingredients like tomatoes. Keep the sauce at a simmer rather than a rolling boil to maintain a smooth emulsion.
Fixing a Sauce That Is Too Thin
If the sauce is too runny, let it simmer for an additional 2-3 minutes without a lid. You can also stir in an extra tablespoon of parmesan cheese to thicken it.
Dealing with a Sauce That Is Too Thick
If the sauce becomes too heavy or sticky, stir in a small amount of the reserved pasta water. The starch in the water helps emulsify and loosen the sauce.
Stopping Chicken from Becoming Rubbery
Do not overcook the chicken during the final simmering stage. Return it to the pan only long enough to warm through and thicken the sauce.
Avoiding Burnt Garlic
Minced garlic burns quickly over medium-high heat. Add it to the pan just before the broth to ensure it fragrances the oil without turning bitter.
Balancing Overly Salty Sauce
If the sauce tastes too salty, add a squeeze of fresh lemon juice or a pinch of sugar. This helps neutralize the saltiness without diluting the flavor.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Milk is too thin and lacks the fat content needed to emulsify with the tomatoes. If you must use milk, whisk in a slurry of cornstarch and water to thicken it.
Do I have to flour the chicken?
Flouring the chicken creates a protective barrier that keeps the meat juicy and helps the sauce cling to the pieces. It also adds a slight thickness to the final sauce.
What is the best type of tomato to use?
Roma tomatoes are ideal because they have less water and more meat. Cherry tomatoes are also a great choice for a sweeter, more concentrated burst of flavor.
Can I make this without garlic powder?
Yes, you can omit the garlic powder and use extra minced garlic in the sauce. However, the powder helps the seasoning penetrate the chicken during searing.
How do I ensure the bacon stays crispy?
Remove the bacon from the pan as soon as it reaches your desired crispness and place it on paper towels. Add it back to the pasta at the very end to avoid sogginess.
Can I use a different cheese?
You can use Gruyere or fontina for a meltier, nuttier flavor. Be aware that these may change the classic Italian-American taste of the dish.
Print
Creamy Chicken Penne Pasta with Garlic and Parmesan
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This creamy chicken penne pasta recipe is easy to make and features smoked turkey bacon, tender chicken, and an irresistible fresh tomato, garlic, and parmesan sauce.
Ingredients
- 8 ounces uncooked penne pasta
- 4 strips smoked turkey bacon
- 2 chicken breasts
- 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
- 1/2 cup freshly grated parmesan cheese
Instructions
- Step: Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Step: Cut the smoked turkey bacon into small pieces and fry it in a skillet over medium-high heat until crispy. Once it’s done, transfer it to a paper towel lined plate. Leave the grease in the pan.
- Step: Cut the chicken into bite-size pieces and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.
- Step: In the same skillet, cook the chicken over medium-high heat for about 3-4 minutes/side or until golden. Take the chicken out of the pan and transfer it to a plate.
- Step: Stir in the garlic and chicken broth. Scrape up any browned bits from the bottom of the pan. Let it cook for about a minute or so.
- Step: Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.
- Step: Add the chicken and smoked turkey bacon back into the pan and let it warm through for a few minutes while the sauce thickens.
- Step: Stir in the parmesan and toss with the drained pasta. Season with extra salt & pepper if needed.
Notes
Roma tomatoes are recommended. Grape or cherry tomatoes can be used as an alternative. Heavy cream is recommended to prevent the sauce from curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian American
Nutrition
- Serving Size: 1 serving
- Calories: 703 kcal
- Sugar: 4 g
- Sodium: 572 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.04 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 165 mg