Ingredients
🛒 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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¾ cup low-sodium chicken broth
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½ cup half-and-half or plain Greek yogurt
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¾ 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.
➜ 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.
➜ 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.
➜ 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.
➜ 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.
➜ If the sauce tightens, add reserved pasta water 1 tablespoon at a time.
Remove skillet from heat.
Fold in cherry tomatoes and fresh basil.
➜ Adding basil off heat preserves its color and aroma.
Taste and adjust seasoning if needed.
Serve immediately with extra Parmesan and basil on top.