Welcome to my kitchen, fellow food lovers! We’re about to embark on a flavor journey that combines three of life’s greatest pleasures: juicy chicken, crispy bacon, and hearty pasta swimming in a rich tomato sauce. Who needs a fancy restaurant when you can create magic right at home? Without further ado, let’s dive into this mouthwatering masterpiece that’ll have your taste buds doing the happy dance.
Why This Recipe Works
- The combination of smoky bacon and tender chicken creates layers of savory goodness that complement each other perfectly, making every bite a symphony of flavors that’ll have you coming back for seconds (and maybe thirds!).
- Using canned crushed tomatoes as the base provides a rich, velvety texture without the need for hours of simmering, giving you restaurant-quality sauce in a fraction of the time while still packing that homemade taste we all crave.
- Finishing the pasta with a generous sprinkle of Parmesan cheese and fresh basil adds a bright, cheesy kick that cuts through the richness, balancing the dish beautifully and elevating it from simple weeknight dinner to something truly special worth sharing with friends.
- Cooking the pasta al dente and reserving some starchy water ensures the sauce clings perfectly to every noodle, creating that ideal saucy-to-pasta ratio that makes each forkful absolutely irresistible and prevents any sad, dry pasta situations.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 pound penne pasta
- 1 (28-ounce) can crushed tomatoes
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Colander
- Tongs
Instructions
Prep Your Ingredients and Start the Bacon
Before we fire up the stove, let’s get everything ready to roll! Chop your chicken into uniform 1-inch cubes so they cook evenly, dice that onion until it’s nice and fine, mince the garlic (fresh is always best!), and measure out all your other ingredients. Now, grab your large skillet and toss in those glorious bacon pieces over medium heat. We’re looking for that perfect crispiness – listen for the sizzle and watch as the fat renders out, which should take about 8-10 minutes. Don’t rush this step! That bacon grease is liquid gold that we’ll use to cook our chicken and aromatics, infusing everything with smoky goodness. Once the bacon is crispy and beautiful, use a slotted spoon to transfer it to a paper towel-lined plate, leaving about 2 tablespoons of that delicious fat in the skillet.
Cook the Chicken and Aromatics
Now for the main event! Season your chicken cubes generously with salt and pepper – I’m talking a good pinch on each side. Crank the heat up to medium-high and carefully add the chicken to the hot bacon fat in the skillet. We want a nice golden brown sear on all sides, which should take about 6-8 minutes total. Don’t overcrowd the pan – work in batches if needed! Once the chicken is cooked through (no pink inside when you cut into a piece), remove it to the same plate as the bacon. Now reduce the heat to medium and add your diced onion to the skillet. Cook until softened and translucent, about 5 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for just 30 seconds until fragrant – we don’t want burned garlic!
Build Your Flavorful Tomato Sauce
Time to create that luscious sauce base! Pour in your crushed tomatoes, dried oregano, and if you like a little kick, those red pepper flakes. Bring everything to a gentle simmer, then reduce the heat to low and let it bubble away for about 10 minutes. This allows the flavors to meld together beautifully and helps thicken the sauce slightly. Now stir in the heavy cream – this is what gives our sauce that luxurious, velvety texture that coats the pasta so perfectly. Let it simmer for another 2-3 minutes until everything is well combined and heated through. Taste and adjust seasoning with more salt and pepper if needed. Pro tip: If your sauce seems too thick, you can thin it out with a splash of the pasta water we’ll reserve later!
Cook the Pasta to Perfection
While your sauce is working its magic, bring a large pot of generously salted water to a rolling boil – it should taste like the sea! Add your penne pasta and cook according to package directions until al dente, which usually takes about 9-11 minutes. We want that perfect bite with a slight firmness to the center, not mushy pasta! About 2 minutes before the pasta is done, grab a measuring cup and reserve about 1 cup of the starchy pasta water – this liquid gold will help our sauce cling to every noodle. Drain the pasta in a colander but don’t rinse it – we want to keep all that starch to help the sauce adhere.
Combine Everything and Finish Strong
The grand finale! Return your drained pasta to the pot off the heat. Pour the beautiful tomato sauce over the pasta, then add back in the cooked chicken and most of the bacon (save some for garnish!). Gently toss everything together, adding splashes of the reserved pasta water until you reach your desired consistency – usually about 1/4 cup does the trick. The sauce should coat each piece of pasta beautifully without being too watery. Now stir in half of the Parmesan cheese and most of the chopped basil, saving some for topping. Give it one final taste and adjust seasoning if needed. Serve immediately in warm bowls, topped with the remaining bacon, Parmesan, and fresh basil.
Tips and Tricks
For the crispiest bacon possible, start with a cold skillet and cook over medium heat rather than high – this allows the fat to render slowly without burning the outside before the inside gets crispy. If you’re watching the fat content, you can bake your bacon on a wire rack set over a baking sheet at 400°F for about 15-20 minutes instead of frying, though you’ll miss out on that flavorful bacon grease for cooking the other ingredients. When cooking your chicken, make sure your skillet is properly preheated before adding the pieces – you should hear a satisfying sizzle when they hit the pan. Don’t move the chicken around too much! Let it develop a nice golden-brown crust on one side before flipping, which creates those delicious caramelized bits that add incredible depth of flavor to the entire dish. For the pasta, always salt your boiling water generously – it should taste like seawater, as this is your only chance to season the pasta itself from the inside out. To prevent your pasta from sticking together while cooking, give it a good stir during the first minute after adding it to the boiling water. If you’re not serving immediately, toss the cooked pasta with a little olive oil to prevent clumping. When reserving pasta water, do it about 2 minutes before the pasta is done cooking – this ensures the water is at its starchiest, which helps emulsify and thicken your sauce beautifully. For extra flavor, you can add a Parmesan rind to your tomato sauce while it simmers – just remove it before combining with the pasta. If your sauce seems too acidic from the tomatoes, a pinch of sugar can help balance it out without making it taste sweet. Always taste and adjust seasoning at the end, after you’ve combined all components, as the saltiness from the bacon and Parmesan can vary.
Recipe Variations
- For a spicy kick, add 1-2 chopped jalapeños when cooking the onions, or stir in 1 tablespoon of chipotle peppers in adobo sauce with the tomatoes. You could also use spicy Italian sausage instead of bacon for a completely different flavor profile that still delivers that meaty goodness we all love.
- Make it creamy without the heavy cream by stirring in 4 ounces of cream cheese or mascarpone at the end until melted and smooth. For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan, though the flavor will be slightly different but still delicious.
- Add vegetables like sliced mushrooms, spinach, or roasted red peppers for extra nutrition and color. Sauté mushrooms with the onions, or stir in a few handfuls of fresh spinach during the last minute of cooking the sauce until wilted. Roasted red peppers can be diced and added with the tomatoes for a sweet, smoky dimension.
- Try different pasta shapes like rigatoni, fusilli, or farfalle that hold sauce well. Each shape captures the sauce differently – rigatoni’s tubes are perfect for trapping chunks of chicken and bacon, while fusilli’s spirals cling to every bit of that creamy tomato goodness.
- For a seafood twist, substitute the chicken with shrimp or scallops, adding them in the last few minutes of cooking since seafood cooks much faster than chicken. Just make sure to pat your seafood dry before adding to the hot pan to ensure a nice sear rather than steaming.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! You can prepare the entire dish up to 2 days in advance. Store it in an airtight container in the refrigerator, then reheat gently on the stovetop over medium-low heat, adding a splash of water or chicken broth to loosen the sauce as needed. The pasta will absorb some liquid while stored, so you’ll likely need to add about 1/4 to 1/2 cup of liquid when reheating. I don’t recommend freezing this dish as the creamy sauce may separate upon thawing, and the pasta can become mushy. If you want to meal prep, consider cooking the components separately and combining them just before serving for the best texture.
What can I use instead of heavy cream?
If you’re out of heavy cream or prefer a lighter option, you have several alternatives! Half-and-half will work though the sauce won’t be quite as rich and creamy. For a dairy-free option, full-fat coconut milk provides a similar richness with a subtle coconut flavor that actually complements the tomatoes nicely. You could also make a roux with 2 tablespoons each of butter and flour cooked for 1 minute, then whisk in 1 cup of milk for a creamy base. Greek yogurt or sour cream stirred in at the end off the heat also works, but be careful not to let it boil or it may curdle.
How do I know when the chicken is cooked through?
The safest way is to use an instant-read thermometer – chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the largest piece of chicken; the juices should run clear with no pink visible in the center. The chicken will also feel firm to the touch rather than soft and squishy when properly cooked. Remember that chicken continues to cook slightly after removed from heat, so you can take it off when it’s just barely done to avoid overcooking. For 1-inch cubes, this usually takes 6-8 minutes total cooking time over medium-high heat.
Can I use other types of pasta?
Definitely! While penne works beautifully because its tube shape captures the sauce and chunks of chicken and bacon, you can use any short pasta with nooks and crannies to hold the sauce. Rigatoni, fusilli, farfalle (bow ties), or even shells would all work well. I’d avoid long pasta like spaghetti or linguine as the chunky sauce doesn’t cling as effectively. If using a different shape, just adjust the cooking time according to package directions and make sure to reserve that starchy pasta water to help the sauce adhere properly.
Summary
This chicken and bacon tomato pasta combines smoky, savory flavors with a creamy tomato sauce that clings perfectly to al dente penne. Quick enough for weeknights but impressive enough for company, it’s comfort food perfection that will have everyone asking for seconds.
