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Silky Parmesan Penne with Golden Chicken, Asparagus, and Crispy Bacon

Comforting creamy Parmesan penne pasta tossed with golden chicken, crisp asparagus, earthy mushrooms, and smoky crispy bacon—ready in under 30 minutes for a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-Inspired
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz penne pasta or similar pasta shape
  • 2 tbsp olive oil for cooking chicken and veggies
  • 2 chicken breasts diced into bite-sized pieces
  • salt and black pepper to taste
  • 6 slices bacon chopped
  • 8 oz cremini mushrooms sliced
  • 1 bunch asparagus cut into 1-inch pieces
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese grated
  • 1/4 cup pasta cooking water reserved, as needed to loosen sauce
  • fresh parsley chopped, for garnish

Equipment

  • Large Pot
  • Large Skillet
  • Slotted Spoon

Method
 

  1. Step 1: Bring a large pot of salted water to a boil. Cook penne pasta until just al dente. Reserve about ½ cup of pasta water before draining. Set pasta aside.
  2. Step 2: Season diced chicken with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden brown and cooked through, about 6–8 minutes. Remove chicken and set aside.
  3. Step 3: In the same skillet, add chopped bacon and cook until crispy and fragrant. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan.
  4. Step 4: Add sliced mushrooms to the bacon drippings and sauté until browned and tender, about 5 minutes. Add asparagus pieces and cook 2–3 minutes until crisp-tender and vibrant green.
  5. Step 5: Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn it.
  6. Step 6: Reduce heat to low and pour in heavy cream. Stir gently to combine, then add Parmesan cheese. Stir until sauce is silky and smooth, coating mushrooms and asparagus.
  7. Step 7: Return cooked chicken and crispy bacon to the skillet. Add cooked penne pasta and toss everything together. If sauce is too thick, add reserved pasta water a splash at a time to loosen.
  8. Step 8: Taste and adjust seasoning with salt and black pepper as needed.
  9. Step 9: Serve garnished with freshly chopped parsley and a sprinkle of cracked black pepper. Enjoy immediately.

Notes

Swap chicken breasts for thighs or turkey for variation. Pancetta or prosciutto can replace bacon. Try green beans or broccoli instead of asparagus. For dairy-free, use coconut cream and vegan Parmesan. Add red pepper flakes or lemon juice for extra flavor. Store leftovers in the fridge up to 3 days; reheat gently with added milk or cream.