Ingredients
Scale
- 12 oz penne pasta
- 1 lb frozen Italian-style meatballs
- 8 oz chicken bacon, diced
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 2 cups chicken broth
Instructions
- Cook penne pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add frozen meatballs and cook until browned on all sides, about 5–7 minutes. Remove and set aside.
- In the same skillet, add diced chicken bacon and cook until crispy. Remove and set aside with meatballs.
- Season chicken pieces with garlic powder, onion powder, smoked paprika, salt, and pepper. Add to skillet and cook until golden and cooked through, about 5–6 minutes. Add minced garlic and cook 1 minute more.
- Pour in chicken broth and bring to a simmer. Return meatballs and bacon to skillet. Stir in cooked pasta and cook until sauce thickens slightly, about 2–3 minutes.
- Remove from heat and stir in Parmesan cheese until melted and creamy. Serve immediately.
Notes
For extra creaminess, add ½ cup heavy cream with the chicken broth. Garnish with fresh parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 620
- Sugar: 4g
- Fat: 32g
- Carbohydrates: 45g
- Protein: 38g