Creamy Chicken Bacon Parm Pasta

A Cozy Weeknight Favorite

This is one of those meals that just makes sense after a long day. It’s simple, filling, and made with ingredients you probably already have on hand. Between juggling busy schedules, kids, and everything in between, having a go-to pasta like this can be a lifesaver.

What I love most about this recipe is how it builds flavor in layers. Cooking the chicken right after the bacon adds so much depth, and the creamy parmesan sauce brings everything together in the best way. It feels a little indulgent, but it’s still easy enough to throw together on a regular weeknight.

It’s also one of those meals that everyone at the table will actually eat—no complaints, just empty plates. And anything that checks that box is a win in my house.

Why You’ll Love This Recipe

• Packed with flavor from bacon and seasoned chicken

• Rich, creamy parmesan sauce

• Easy weeknight dinner ready in about 30 minutes

• Minimal cleanup with one-pan cooking

• Family-friendly and filling

Ingredients

Main Ingredients

• 1 box rigatoni pasta

• 1 package chicken tenders (tendons removed)

• 1 tbsp olive oil

• 3 slices thick-cut bacon

• 3 cloves garlic, minced

• ⅓ yellow onion, diced

Chicken Seasoning

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp Italian seasoning

• ½ tsp salt

Creamy Parmesan Sauce

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Italian seasoning

• Pinch salt and pepper

• 2½ cups heavy cream

• ½ cup reserved pasta water (optional, but recommended)

• 1 cup grated parmesan cheese

Instructions

1. Cook the Pasta

Cook the rigatoni according to the box directions. Before draining, reserve ½ cup of pasta water and set aside.

2. Prep the Chicken

Remove the tendon from the chicken tenders, then dice into bite-sized pieces. Add olive oil and all chicken seasonings, mixing well. Set aside.

3. Cook the Bacon

Choose your preferred method:

• Stovetop: Dice bacon and add to a cold pan. Cook until crispy, then remove and wipe out excess grease.

• Oven: Bake at 400°F for 15–20 minutes until crispy, then chop.

4. Cook the Chicken

In the same pan (if using stovetop bacon), add the chicken and cook for about 5 minutes per side until fully cooked. Remove and set aside.

5. Sauté the Aromatics

Add 2 tablespoons of butter to the pan. Add diced onion and garlic, cooking for about 2 minutes until fragrant.

6. Make the Creamy Sauce

Add the garlic powder, onion powder, Italian seasoning, salt, and pepper.

Pour in the heavy cream and reserved pasta water (if using). Stir and bring to a gentle simmer. Let cook for about 5 minutes to thicken slightly.

7. Add the Parmesan

Remove the pan from heat and stir in the grated parmesan cheese until smooth and creamy.

8. Combine Everything

Add the cooked pasta, chicken, and bacon back into the pan. Toss until everything is well coated in the sauce. (Use as much pasta as you prefer.)

9. Garnish and Serve

Top with fresh parsley and extra parmesan cheese. Serve warm and enjoy!

Tips for the Best Pasta

• Cook the chicken right after the bacon for extra flavor

• Don’t skip the pasta water—it helps create a silky sauce

• Use freshly grated parmesan for the smoothest texture

• Add a little extra cream when reheating to keep it creamy

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 3 days

• Reheat with a splash of milk or cream to bring the sauce back to life