Chicken Penne Pasta
User Reviews
4.8
120 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
703 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Chicken Penne Pasta
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This creamy chicken penne pasta recipe is easy to make and has bacon, tender chicken, and an irresistible fresh tomato, garlic, and parmesan sauce. It's ready in just 30 minutes!
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Ingredients
- 8 ounces uncooked penne pasta
- 4 trips 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, see note
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
- Meanwhile, cut the bacon into small pieces (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, transfer it to a paper towel lined plate. Leave the bacon grease in the pan.
- Meanwhile, cut the chicken into bite-size pieces and sprinkle it with the garlic powder and salt & pepper. Coat each piece in flour.
- In the same skillet, 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 crowd the pan. If needed, add a splash of olive oil to the second batch. Turn the heat down a little if needed (like if it's splattering a lot). Take the chicken out of the pan and transfer it to a plate.
- 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.
- Add the cream and tomatoes to the pan. Cook for 2 minutes or until the tomatoes start to lose their shape.
- 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.
Notes
- I used a Roma tomato that weighed around 5 oz. You can use grape/cherry tomatoes and cut them up if you prefer.
- 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.
Nutrition Information
Show Details
Calories
703kcal
(35%)
Carbohydrates
50g
(17%)
Protein
40g
(80%)
Fat
38g
(58%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.04g
Cholesterol
165mg
(55%)
Sodium
572mg
(24%)
Potassium
767mg
(22%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1320IU
(26%)
Vitamin C
7mg
(8%)
Calcium
176mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Calories | 703kcal | 35% |
| Carbohydrates | 50g | 17% |
| Protein | 40g | 80% |
| Fat | 38g | 58% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 165mg | 55% |
| Sodium | 572mg | 24% |
| Potassium | 767mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 176mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
120 reviews
Excellent
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