Description
This Chicken Penne Pasta recipe combines tender pieces of flour-dredged chicken and crispy bacon in a creamy garlic tomato sauce, tossed with perfectly cooked penne pasta. Ready in just 30 minutes, it’s a comforting and flavorful weeknight dinner that everyone will enjoy.
Ingredients
Scale
Pasta
- 8 ounces uncooked penne pasta
Protein & Seasoning
- 4 strips bacon
- 2 chicken breasts, cut into bite-sized pieces
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- Flour, for dredging
Sauce
- 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
- Cook the Pasta: Boil a pot of salted water and cook the penne pasta until al dente according to package directions. Drain and set aside.
- Cook the Bacon: While the pasta cooks, cut the bacon into small pieces using kitchen shears for ease. 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.
- Prepare the Chicken: Cut chicken breasts into bite-sized pieces. Season with garlic powder, salt, and pepper, then dredge each piece in flour.
- Cook the Chicken: In the same skillet with bacon grease, cook the chicken pieces over medium-high heat for 3-4 minutes per side until golden brown. Work in batches if needed to avoid crowding the pan. Add a splash of olive oil if the pan becomes dry. Remove chicken and set aside.
- Sauté Garlic and Deglaze: Stir minced garlic into the skillet, then add chicken broth, scraping up any browned bits from the bottom. Cook for about a minute to enhance flavor.
- Make the Sauce: Add heavy cream and chopped tomatoes to the skillet. Let cook for 2 minutes until tomatoes begin to soften and the sauce starts to thicken.
- Combine Chicken and Bacon: Return the cooked chicken and bacon to the skillet. Warm through for a few minutes, allowing the sauce to thicken further without overcooking the chicken.
- Finish the Dish: Stir in freshly grated parmesan cheese and toss the sauce with the cooked penne pasta. Adjust seasoning with extra salt and pepper if needed. Serve immediately.
Notes
- For best flavor, use fresh plum or Roma tomatoes as they hold up well in the sauce.
- Do not overcook the chicken in the final step to keep it tender and juicy.
- Bacon grease adds depth to the sauce; avoid rinsing the pan before cooking the chicken.
- You can substitute half-and-half for heavy cream for a lighter version, though the sauce will be less rich.
- Use freshly grated parmesan for optimal taste and melting.
