Ingredients
đź›’ Ingredients
Pasta
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12 oz whole-wheat penne (or high-protein penne)
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Salt, for pasta water
Chicken & Bacon
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1 lb boneless, skinless chicken breast, cut into bite-size pieces
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4 slices center-cut bacon or turkey bacon, chopped
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1 tablespoon olive oil
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3 cloves garlic, minced
Parmesan Sauce
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Âľ cup low-sodium chicken broth
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½ cup half-and-half or plain Greek yogurt
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Âľ cup freshly grated Parmesan cheese
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Freshly ground black pepper, to taste
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Optional: pinch of red pepper flakes
To Finish
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1 cup cherry tomatoes, halved
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½ cup fresh basil, thinly sliced
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Optional vegetables: baby spinach, zucchini, peas
Instructions
Bring a large pot of well-salted water to a rolling boil.
Cook penne until al dente according to package directions.
➜ The pasta should be tender with a slight bite — not soft.
Reserve ½ cup pasta water, then drain.
Heat a large skillet over medium heat.
Add bacon and cook until lightly crisp and golden.
âžś You want rendered fat and flavor, not brittle bacon.
Transfer bacon to a paper-towel-lined plate.
In the same skillet, add olive oil if needed.
Add chicken in a single layer and season lightly with black pepper.
Cook 3–4 minutes per side until golden and cooked through.
âžś Avoid overcrowding or the chicken will steam instead of browning.
Reduce heat to medium-low.
Add garlic and cook for 30–45 seconds until fragrant.
âžś Garlic should smell aromatic and sweet, not toasted.
Pour in chicken broth and simmer for 2–3 minutes, scraping the pan.
Lower heat and slowly stir in half-and-half or Greek yogurt.
Add Parmesan in small handfuls, stirring constantly.
âžś The sauce should look silky and lightly creamy, not thick or gluey.
Add drained pasta, chicken, and bacon back into the skillet.
Toss gently until everything is evenly coated.
âžś If the sauce tightens, add reserved pasta water 1 tablespoon at a time.
Remove skillet from heat.
Fold in cherry tomatoes and fresh basil.
âžś Adding basil off heat preserves its color and aroma.
Taste and adjust seasoning if needed.
Serve immediately with extra Parmesan and basil on top.