1 lb penne pasta 2 tablespoons olive oil 1 lb chicken breast, diced 4 slices bacon, chopped 1 small onion, diced 3 cloves garlic, minced 3 cups chicken broth 2 cups heavy cream 2 cups shredded cheddar cheese 1 cup frozen peas 1⁄4 cup fresh parsley, chopped Salt and pepper to taste
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
1. In a skillet, cook bacon over medium-high heat until crispy, 5-6 minutes. Remove bacon with slotted spoon and drain on paper towel. Reserve bacon fat in the pan.
Over medium heat, sauté chicken and onion in bacon fat for 5-6 minutes until chicken is browned and onion is tender. Add garlic and cook 1 minute more.
Whisk in chicken broth, heavy cream, cheddar cheese and season with salt and pepper. Bring to a simmer.
Add pasta, peas and bacon to sauce and stir to combine.
1. Transfer mixture to a 9x13 baking dish. Bake at 375°F for 20-25 minutes until hot and bubbly.
Remove from oven, top with chopped parsley before serving.