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Bring a large pot of water to a boil. Pour oil into water. Add Penne and cook until al dente. Drain pasta
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While water is coming to a boil, saute chicken in a large skillet over medium-high heat, about 5 minutes per side. Once chicken is cooked through, set aside to cool.
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Fry off all the bacon until it is crispy, over medium heat. Work in batches if you need to. {Kristan says, bacon won’t curl up is you heat your pan with the bacon already in place. Guess what. It worked!} Remove bacon to paper towel lined plate to drain. Set aside.
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Pour out all but about 2 tablespoons of bacon grease in your pan; keep warm over low heat. Chop bacon and chicken.
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To bacon grease, add Parmesan cheese and heavy cream. Whisk to combine. Cook over medium-low heat for 3 to 4 minutes. Add pasta, bacon and chicken to sauce; toss to combine. Turn heat to low. Let everything sit for a few minutes so that the sauce can thicken up and be absorbed by the pasta. Salt and pepper to taste. Serve warm with some french bread.