This Marry Me Chicken Pasta with Bacon is exactly what you need when you’re in the mood for something creamy, savory, and totally indulgent. With crispy bacon, tender chicken, and a rich, flavorful sauce, it’s no wonder they say this dish is “marriage material.” I made this one night, and trust me it’s one of those meals that’ll have everyone coming back for seconds!
Why You’ll Love This Recipe
- Creamy and Rich: The combination of heavy cream and parmesan makes for a luscious, cheesy sauce.
- Bacon Makes Everything Better: Crispy bacon adds that irresistible crunch and smoky flavor.
- Easy Yet Impressive: This dish comes together in just 30 minutes, making it perfect for a weeknight dinner or a special occasion.
- One-Pan Wonder: Less cleanup is always a win in my book!
Ingredients
- Penne pasta: The perfect shape for catching all that creamy sauce.
- Bacon: Adds a salty, crispy element that pairs beautifully with the creamy sauce.
- Chicken breasts: Cut into bite-size pieces and dredged in flour for a crispy, golden exterior.
- Garlic powder, salt & pepper: Simple seasonings to flavor the chicken.
- Flour: Helps give the chicken that golden crust when pan-fried.
- Garlic & chicken broth: Enhances the depth of the sauce, especially when you scrape up those browned bits in the pan.
- Heavy cream: Creates a luxurious sauce that’s rich and velvety.
- Tomatoes: Adds a bit of acidity and freshness to balance out the richness of the cream and cheese.
- Freshly grated parmesan: A must for that salty, nutty finish.
Variations
- Spicy Kick: Add a pinch of red pepper flakes if you like a bit of heat.
- Veggie Boost: Toss in some spinach or mushrooms for extra texture and flavor.
- Different Pasta: Feel free to use your favorite pasta shape—fusilli or rigatoni would work great too.
How to Make the Recipe
1. Cook the Pasta
Start by boiling a salted pot of water for your penne. Cook it al dente according to the package directions. Don’t forget to reserve a little pasta water before draining, just in case you need to loosen up the sauce later.
2. Fry the Bacon
While the pasta is cooking, cut the bacon into small pieces and fry it in a skillet over medium-high heat until crispy. Once done, transfer the bacon to a paper towel-lined plate, leaving the bacon grease in the pan for extra flavor.
3. Cook the Chicken
Cut your chicken breasts into bite-sized pieces and season them with garlic powder, salt, and pepper. Coat each piece lightly in flour, which will help give the chicken a nice golden crust. In the same skillet you used for the bacon, cook the chicken over medium-high heat for 3-4 minutes per side, until golden. If you need to, work in batches so you don’t overcrowd the pan. Once the chicken is cooked, transfer it to a plate.
4. Make the Sauce
In the same skillet, stir in the minced garlic and chicken broth, scraping up all those delicious browned bits from the bottom of the pan. Let it simmer for about a minute to combine the flavors.
5. Add the Cream and Tomatoes
Pour in the heavy cream and add the chopped tomatoes. Let them cook for about 2 minutes, just until the tomatoes start to soften and release their juices. This creates the base of your creamy, dreamy sauce.
6. Bring it All Together
Add the cooked chicken and crispy bacon back into the skillet. Stir everything together and let it simmer for a few minutes to allow the flavors to meld and the sauce to thicken. Be careful not to overcook the chicken—it should stay juicy and tender.
7. Toss with Parmesan and Pasta
Finally, stir in the freshly grated parmesan and toss the sauce with your drained pasta. If the sauce is a little thick, use a splash of the reserved pasta water to loosen it up. Season with additional salt and pepper to taste.
Tips for Making the Recipe
- Don’t Skip the Bacon Grease: Cooking the chicken in the leftover bacon fat adds so much extra flavor to the dish.
- Use Fresh Parmesan: Freshly grated parmesan melts better and has a much stronger flavor than the pre-grated kind.
- Watch the Cream: Heavy cream works best in this recipe because it won’t curdle when combined with the tomatoes. Don’t substitute with milk or half-and-half.
How to Serve
Serve this Marry Me Chicken Pasta with a side of garlic bread and a simple salad for a complete meal. You can garnish with fresh parsley or extra parmesan for a little extra flair.
Make Ahead
- To Refrigerate: You can store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream to loosen up the sauce if needed.
- To Freeze: While the bacon and chicken freeze well, the creamy sauce can sometimes separate upon thawing. If you do freeze it, thaw overnight in the fridge and reheat gently, stirring frequently to help the sauce come back together.
FAQs
1. Can I use different types of pasta?
Yes! Feel free to swap the penne for your favorite pasta shape like fusilli, rigatoni, or even spaghetti.
2. Can I use milk instead of heavy cream?
I wouldn’t recommend it, as milk is more likely to curdle when mixed with the tomatoes. Stick to heavy cream for a smooth, rich sauce.
3. How can I make this dish spicier?
Add a pinch of red pepper flakes to the sauce for a subtle kick, or stir in a little hot sauce if you like more heat.
4. Can I make this ahead of time?
You can make the chicken and bacon ahead of time, but for best results, make the sauce fresh to keep it creamy and smooth.
Conclusion
This Marry Me Chicken Pasta with Bacon is a showstopper of a dish—creamy, cheesy, and packed with savory flavors from the bacon and chicken. It’s easy to whip up, but the results are so impressive, you’ll feel like you’re eating at a fancy restaurant. Whether it’s for a date night or a cozy family dinner, this recipe is a keeper!
