This Southern penne pasta with chicken is a creamy, comforting one-pan meal that brings together tender chicken, smoky bacon, and a rich, cheesy sauce with a gentle kick of Cajun seasoning. It’s the kind of dish that feels both indulgent and practical—perfect for a weeknight dinner that still tastes like something special. The combination of bold Southern flavors with familiar pasta makes it a crowd-pleaser that’s easy to pull together in about 40 minutes.
Ingredients
- 12 oz (340 g) penne pasta
- 1 lb (450 g) boneless, skinless chicken breast, cut into 1-inch pieces
- 4 slices bacon, chopped
- 1 tbsp (15 ml) olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 1 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1 cup (120 g) shredded sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente (about 10–12 minutes). Reserve 1/2 cup of pasta water, then drain and set aside.
- While the pasta cooks, heat a large skillet or Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
- Season the chicken pieces with a pinch of salt and pepper. Add to the same skillet with the olive oil and cook over medium-high heat until golden and cooked through, about 5–7 minutes. Internal temperature should reach 165°F (74°C). Remove chicken and set aside with the bacon.
- Reduce heat to medium. Add the onion, bell pepper, and garlic to the skillet. Sauté until softened, about 4–5 minutes.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring, scraping up any browned bits from the bottom. Let it simmer for 2 minutes until slightly thickened.
- Stir in the heavy cream, Cajun seasoning, smoked paprika, salt, and black pepper. Bring to a gentle simmer, then reduce heat to low.
- Gradually add the shredded cheddar and Parmesan, stirring until the sauce is smooth and melted.
- Return the chicken and bacon to the skillet. Add the cooked penne and toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Simmer for 2–3 minutes to heat everything through. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Tips
- Don’t overcook the chicken: Use a meat thermometer to ensure it reaches 165°F (74°C). Overcooked chicken turns dry and rubbery.
- Adjust the heat: Cajun seasoning varies in spiciness. Start with 1 teaspoon and add more if you like it hotter. For a milder version, use only 1/2 teaspoon.
- Make it lighter: Substitute half-and-half for the heavy cream and use turkey bacon for a lighter sauce. The sauce will be slightly thinner but still creamy.
- Pasta water is your friend: Always reserve some before draining. The starch helps thicken and bind the sauce to the pasta.
Serving Suggestions
Serve this Southern penne pasta with a simple green salad tossed in a tangy vinaigrette to cut through the richness. Garlic bread or buttermilk biscuits are great for soaking up any extra sauce. For a vegetable boost, add sautéed spinach or roasted broccoli on the side.
Variations
- Shrimp version: Swap the chicken for 1 lb (450 g) of peeled shrimp. Cook them for 2–3 minutes per side until pink and opaque, then follow the same steps.
- Smoked sausage: Use sliced andouille or smoked sausage instead of chicken for a deeper Southern flavor.
- Vegetarian: Omit the meat and use vegetable broth. Add mushrooms or zucchini for extra heartiness.
- Extra veggies: Add a cup of chopped okra or corn along with the bell pepper for a true Southern touch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits; add a splash of milk or chicken broth when reheating to loosen it. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts. For best texture, avoid boiling the sauce. Freezing is not recommended because the creamy sauce can separate when thawed.
Frequently Asked Questions
Can I use a different pasta shape? Yes, any short pasta works well—rigatoni, fusilli, or shells will hold the sauce nicely. Adjust cooking time according to the package.
What if I don’t have Cajun seasoning? Make your own by combining 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne (optional), and a pinch of dried thyme and oregano.
Can I make this gluten-free? Absolutely. Use gluten-free penne and swap the all-purpose flour for a 1:1 gluten-free flour blend or cornstarch. Mix the cornstarch with a little cold broth before adding to the sauce to avoid lumps.
Why is my sauce grainy? This usually happens when the cheese is added over high heat or when pre-shredded cheese is used (it contains anti-caking agents). Add cheese over low heat and stir until just melted. Shredding your own block cheese gives a smoother result.
Can I prepare this ahead of time? You can cook the chicken, bacon, and sauce up to a day ahead. Store separately, then combine with freshly cooked pasta and reheat gently. The pasta will absorb sauce, so add extra broth or cream when reheating.
Is this dish very spicy? It has a mild to medium heat from the Cajun seasoning. If you’re sensitive, reduce the Cajun seasoning to 1/2 teaspoon and skip the cayenne in the homemade blend.