Now if you add bacon, cheese and mushrooms, I’m seriously in!
And that’s exactly what I did in my latest pasta creation for Little Leopard Book!
This dish combines penne pasta with a creamy, cheesy mushroom sauce, topped with crispy bacon for a rich, hearty, mouth-watering meal!
- 1 cup uncooked penne pasta
- 8 slices bacon (chopped)
- 1 tbsp olive oil
- 1 cup crimini mushrooms (sliced)
- 1 tsp black pepper
- 1 tsp kosher salt
- 4 cloves garlic (minced)
- 8 oz cream cheese (cubed)
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup parmesan cheese (grated)
Cook the penne pasta according to package directions, drain and set aside.
Add the chopped bacon to a large pan over medium-high heat, cook for 4-5 minutes, or until crisp.
Remove from the pan and place on a paper towel to drain off the grease.
Wipe the pan clean of grease, then add the olive oil. Once hot, add the mushrooms, then sprinkle with the salt and pepper.
Cook for 3-4 minutes, then add the garlic and cook for an additional minute.
Add the chicken broth and half and half.
Add the cream cheese and whisk together until a creamy sauce forms, then add the parmesan cheese.
Once the cheese has melted in, add the bacon and penne pasta to the creamy mushroom sauce.
Toss to combine, then transfer to a bowl and serve.
If you’re looking for a mouth watering, yet simple weeknight pasta dish, then you’ve come to the right place!
The combination of flavors and textures in this dish makes it a total winner!
If you’re looking for more quick & easy dinner recipes, here’s a Pinterest board for that!
♣ Vegetarian Option: Omit the bacon and substitute vegetable broth for chicken broth to make this recipe vegetarian.
♦ Gluten Free Option: Use gluten-free pasta to make this recipe gluten-free. Also make sure that the chicken broth used is gluten-free.