Creamy Leek and Bacon Penne
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 32 min
- Cost
- $21.00
- Nutrition
- 620 cal · 34g protein
- comfort-food
- budget
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain noodles
Creamy Leek and Bacon Penne is a Italian weeknight dinner that serves 4 and is on the table in about 42 minutes, for around $21 in groceries. You'll need 2 pans + 1 bowl, and the 9 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain noodles works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Simple green salad (5 min)
Contains: Dairy · Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 10 oz penne pasta
- 6 slices bacon
- 1 lb boneless skinless chicken breast
- 4 count leeks
- 2 cloves garlic
- 4 oz goat cheese
- 2 oz Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Bring a large pot of salted water to a boil and cook the dry penne according to the package, about 11 minutes. Save 1 1/2 cups pasta water before draining.
- Meanwhile, trim the dark green tops from the leeks, halve lengthwise, slice thin, and rinse well in a bowl of water to remove grit. Mince the garlic and chop the bacon.
- Cook the chopped bacon in a large skillet over medium heat 6-8 minutes until crisp. Move to a paper towel, leaving about 1 tbsp fat in the pan.
- Dice the chicken and cook it in the same skillet over medium heat 6-8 minutes, until it reaches 165°F inside. Move it to a plate.
- Add the leeks and a pinch of salt and cook 8-10 minutes, stirring, until very soft. Stir in the garlic for 30 seconds.
- Lower the heat, add the goat cheese and 1 cup pasta water, and stir until creamy. Add the penne, chicken and grated Parmesan and toss, loosening with more pasta water as needed.
- Season with plenty of pepper and top with the bacon.
- Picky eater tip: serve plain penne with a little Parmesan, and put the bacon on the side.
- Make ahead: slice and rinse the leeks and chop the bacon up to a day ahead. Store them separately in the fridge.
On the side: Simple green salad (5 min)
1 bag bagged salad greens, 1 bottle salad dressing
- Put the greens in a bowl and toss with dressing just before serving.
Nutrition per serving
- Protein
- 34 g
- Carbohydrates
- 56 g
- Fiber
- 5 g
- Sugar
- 3 g
- Fat
- 28 g
- Saturated fat
- 12 g
- Sodium
- 1,240 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop