Chicken Penne Pasta
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
The recipe begins by cooking penne pasta al dente in salted boiling water to provide a firm texture that holds up well in sauce. Bacon is cut into small pieces and fried until crisp, adding smoky crunch. The chicken breasts are diced, seasoned with garlic powder, salt, and pepper, then lightly dredged in flour for a golden exterior and cooked in the bacon fat and oil. This method seals in juices and enhances flavor.
After removing the chicken, garlic is sautéed briefly in the same pan, followed by chicken broth to deglaze and capture browned bits. Heavy cream and chopped tomatoes are combined to create a luscious sauce. The dish is completed by mixing in cooked pasta, chicken, crispy bacon, and freshly grated Parmesan cheese which melts into the sauce, coating each piece with savory richness accented by the tomato's brightness.
Choosing Roma tomatoes or similar for the sauce gives a fresh, slightly tangy note. The recipe recommends not substituting the cream to avoid curdling due to tomato acidity. This dish makes a filling and flavorful meal.
Ingredients
- 8 ounces penne pasta uncooked
- 4 trips Bacon
- 2 chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 2 cloves garlic minced
- 1/4 cup chicken broth
- 1 cup heavy cream aka whipping cream
- 5 ounces tomato chopped small, see note
- 1/2 cup Parmesan Cheese freshly grated
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
- Used a Roma tomato weighing approximately 5 ounces; grape or cherry tomatoes may be chopped and substituted.
- Avoid substituting the heavy cream with milk or half-and-half to prevent curdling from the tomato acid.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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