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Chicken Penne Pasta

Published / Updated / 35 Comments

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This chicken penne pasta recipe is easy to make and loaded with bacon, tender chicken breasts, and an amazing fresh tomato garlic parmesan cream sauce. It's ready in about 30 minutes!

creamy chicken penne with fresh tomatoes and bacon in a white bowl

I'm extra excited about this recipe! It uses a handful of everyday ingredients and tastes like it came from a restaurant. I love how cooking the chicken in the leftover bacon fat makes it super flavorful. Chicken breasts can often end up tasteless and overcooked, but the chicken really melts in your mouth in this recipe. I coat the chicken in flour to help it get that nice golden sear, and the flour also helps thicken the sauce up quickly (the chicken will stay nice and moist because the sauce won't be reducing for too long). 

I love adding fresh tomatoes to cream sauces. It's a great way to brighten the sauce up a bit since this one has cream and bacon. And that sauce coats the penne perfectly... 

close-up of creamy chicken penne pasta
Oh yeah!!

This creamy garlic penne with chicken is great because it's fast to whip up on a work/school night but fancy enough for company. 

Recipe notes & tips:

  • I don't recommend substituting the heavy cream for something else (the acid from the tomato is likely to curdle something like milk or half-and-half).
  • If necessary, you can replace the fresh tomato with the equivalent ounces of canned tomatoes (try petite diced ones). 
  • In any recipe, I always prefer to grate my own parmesan. Here's the awesome cheese grater I use.
  • You don't have to use penne for this recipe, but I do like the way the sauce clings so those little tubes. 

chicken penne pasta in a skillet

More tasty chicken recipes to try:

creamy chicken penne pasta in two bowls

Let me know if you've made this creamy chicken penne recipe! Tag me #saltandlavender on Instagram so I can see your creations.

Questions? Ask me in the comments below!

creamy chicken penne with fresh tomatoes and bacon in a white bowl
4.38 from 8 votes
Print

Chicken Penne Pasta

This chicken penne pasta recipe is easy to make and loaded with bacon, tender chicken breasts, and an amazing fresh tomato garlic parmesan cream sauce.

Course Main Course
Cuisine Italian American
Keyword chicken penne pasta
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Natasha Bull

Ingredients

  • 4 strips bacon cut into small pieces
  • 2 large 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
  • 1/2 cup freshly grated parmesan cheese
  • 8 ounces uncooked penne pasta

Instructions

  1. Boil a salted pot of water for the pasta. Cook it al dente according to package directions. Meanwhile, cut up the bacon (I use kitchen shears to make this job easy) and fry it in a skillet over medium-high heat until crispy. Once it's done, remove it to a paper towel-lined plate. Leave the bacon grease in the pan.

  2. Meanwhile, prep your chicken. Cut it up and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.

  3. Cook the chicken over medium-high heat for about 3-4 minutes/side or until golden. You may need to work in two batches so as not to overcrowd the pan. Turn the heat down a little if needed (like if it's splattering a lot). Take the chicken out of the pan and set it aside.

  4. Stir in the garlic and chicken broth. Scrape up any brown bits from the bottom of the pan. Let it cook for about a minute or so.

  5. Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.

  6. Add the chicken and bacon back into the pan and let it warm through for a few minutes (let the sauce thicken a bit). Be careful not to overcook the chicken. Stir in the parmesan and toss with the drained pasta. Season with extra salt & pepper if needed.

Recipe Notes

  • I used half of a 10 ounce container of little tomatoes (NatureSweet Cherubs) and cut them into quarters. You can use any tomato that looks good and just cut it up small (5 ounces is about the size of a medium tomato).
  • I don't recommend subbing the cream for anything else because the acid from the tomato is likely to curdle something like milk or half-and-half.

Reader Interactions

Comments

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  1. Chris N says

    4 stars
    Hi! Thank you for posting this recipe. I had most of the stuff on hand and decided to whip it up. I used tomato sauce in place of tomatoes because that’s all I had, and did use whole milk. There wasn’t any curdling. I’ll definitely try it again with real tomatoes and heavy cream but my family loved it regardless! I think I’ll add in some tasty greens like spinach and some oregano too.
    Even my kiddo who doesn’t like red sauce ate it so you know it must be good!
    Thanks!

    Reply

  2. Heather says

    4 stars
    I made it tonight! I made a few minor adjustments. (ie.don't eat pork, so i used turkey bacon) But, the end result was very tasty!

    Reply

  3. David in Benicia says

    3 stars
    We made this tonight. I felt it needed a bit more seasoning, maybe some fresh thyme and oregano with the garlic.
    I like the idea about about the fire roasted tomatoes

    Reply

  5. Kia says

    This was my first recipe I tried from your website. We just finished eating this for dinner. It was delicious and the first recipe that actually took the short time to cook that was stated on the recipe. I have a very picky family and they all cleared their bowls happily. I only had 3/4 cup of heavy cream left in my fridge so I added 2% milk to it. The sauce wasn’t as thick as if it was all heavy cream, but it wasn’t any less delicious or creamy. I used a can of fire roasted diced tomatoes in place of fresh and the charred tomatoes were the perfect addition. I will definitely be making it again. Thank you for sharing.

    Reply

    • Debbie Warnock says

      What do you class as chicken broth? Is it a tin of chicken soup or something separate to make up before. Thanks debbie

      Reply

      • Natasha says

        Hi! It’s just a can or carton (I buy them in the big 32 oz size) labeled as “chicken broth”. It’s similar to chicken stock. You can use chicken stock instead if you prefer (or make a homemade version). They’re typically sold in the same aisle as the canned soups. Hope this helps!

        Reply

  8. Susan Grupe says

    Breast halves, I assume? I don't want to blow it...
    Looks so good and I finally have all the "stuff."

    Reply

    • Natasha says

      Hi Susan! Yes, technically they are chicken breast halves because the whole breast is split into 2 pieces. Generally what you see in the store is packaged as "chicken breasts", and so most recipes just refer to the halves as "chicken breasts" even though it's not technically correct. I hope that makes sense haha. Hope you enjoy the recipe! 🙂

      Reply

      • Susan says

        Often recipes will say one or the other. I wanted to check first. I spent several years cooking for a tv show, so I like to be sure. (The GM's wife let it be known if I wasn't properly specific.) Thank you for all your tasty sounding/looking recipes.

        Reply

  9. K'Lann says

    5 stars
    This was AMAZING! It is definitely a new favorite, and I will be making this again soon. It was so easy and delicious. I am pregnant and can't eat beef or marinara sauce (makes me sick). So I am very thankful to have found all of your different chicken and white sauce recipes! Thanks!

    Reply

  10. Penny says

    5 stars
    Made this tonight because I had all the ingredients on hand, it was PHENOMENAL (how could it not be with bacon and heavy whipping cream) my husband had 3 helpings!

    Reply

  11. coco says

    5 stars
    just made this with canned diced tomatoes because the grocery store was all out of the fresh stuff. just had to cook a little bit longer in the cream sauce but it turned out perfect!

    Reply

  12. Anastasia says

    5 stars
    I made this recipe yesterday for dinner. The leftovers are yummy and the fresh cooked meal is so good!

    I didn't have heavy cream so made my own cream sauce from a roux (equal parts butter and flour) then added 2% gradually until I had enough sauce. Added cherry tomatoes and no curdling!

    Thanks for the recipe!

    Reply

        • Natasha says

          You'd have to replace the bacon fat with something like oil or butter. It really does add a lot of flavor but I think it could still be tasty. Let me know!

          Reply