Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe is a delightful dish that combines savory flavors with a touch of brightness. Perfect for busy weeknights, this recipe comes together quickly and offers a family-friendly meal that is both satisfying and delicious. The creamy sauce, complemented by the crispy bacon and fresh lemon, elevates this simple pasta dish to a new level.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 650
Protein: 30 grams
Carbohydrates: 50 grams
Fat: 35 grams
Fiber: 3 grams
Sugar: 2 grams
Sodium: 700 mg
Why Make Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe
This Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe is a fantastic choice for those seeking a delicious yet nutritious meal. The combination of protein from the chicken and fiber from the peas makes it a balanced option that will keep you full. Plus, the versatility of this dish allows for easy customization – you can swap in different vegetables or pasta shapes based on what you have on hand. Whether you’re cooking for your family or meal-prepping for the week, this recipe is sure to impress.
How to Make Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe Step by Step
Ingredients
6 slices bacon, chopped
1 boneless, skinless chicken breast (about 8 ounces)
Kosher salt and freshly-ground black pepper
¾ cup heavy cream
2 tablespoons full-fat sour cream
Grated zest and juice of ½ of a lemon
1 teaspoon Worcestershire sauce
8 ounces dried radiatore pasta, penne, bowtie, orecchiette, or other small pasta shape
⅔ cup frozen peas (not thawed)
¼ cup minced fresh chives (or thinly-sliced green onions)
Grated Parmesan cheese
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook just until barely al dente according to package instructions, as it will finish cooking in the sauce. Reserve ½ cup of the pasta cooking water before draining the pasta.
While the pasta cooks, heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 7-8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon drippings in the skillet.
Season the chicken breast on both sides with kosher salt and freshly ground black pepper. In the bacon drippings over medium-high heat, cook the chicken until browned and cooked through, about 5-7 minutes per side. Remove from skillet, rest for 5 minutes, then slice into thin strips.
Wipe the skillet clean, then add heavy cream and sour cream. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Whisk and simmer over medium heat until the mixture thickens, about 5 minutes. Stir in the lemon zest, lemon juice, and Worcestershire sauce.
With the sauce at a gentle simmer, add the cooked pasta, sliced chicken, crispy bacon, and frozen peas to the skillet. Toss gently to coat everything evenly in the sauce. Cook just until everything is warmed through, about 2 minutes.
Stir in reserved pasta water as needed to thin the sauce to your preferred consistency. Taste and adjust seasoning with additional salt and black pepper if desired.
Remove from heat. Stir in the minced fresh chives. Serve immediately garnished with freshly grated Parmesan cheese for extra richness and flavor.
How to Serve Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe
This Creamy Chicken Pasta is delightful on its own, but you can enhance your meal by serving it alongside a fresh garden salad or steamed vegetables. For added crunch, consider pairing it with garlic bread. A light lemon vinaigrette can make a refreshing side salad that complements the buttery richness of the pasta.
How to Store Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe
To store leftovers, let the pasta cool completely before transferring it to an airtight container. It can be kept in the fridge for up to three days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or cream to loosen the sauce. If you want to freeze it, ensure it’s cooled, and use a freezer-safe container. It can be frozen for up to 2 months; however, the texture may vary upon reheating.
Expert Tips for Cooking Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe
- Cook the pasta just until al dente to prevent it from becoming mushy once mixed with the sauce.
- Use good-quality bacon for the best flavor.
- Feel free to adjust the amount of lemon juice based on your taste preference – add more for a tangier dish.
- Consider adding spinach or kale for a pop of color and nutrition.
- Leftovers make for a delicious lunch the next day – pack it up with some extra Parmesan on the side!
Delicious Variations of Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe
- For a spicier kick, add red pepper flakes to the sauce.
- Substitute the chicken with shrimp for a seafood twist.
- For a vegetarian version, replace chicken with mushrooms or roasted veggies, and use vegetable broth instead of chicken drippings.
Creamy Chicken Pasta with Bacon, Lemon, and Peas Recipe is a wonderful choice for anyone looking to create a flavorful, satisfying meal. With its creamy texture, delicious ingredients, and ease of preparation, this dish is perfect for any occasion. Give it a try, and you’re sure to love the bright flavors and hearty nature of this pasta wonder!
Creamy Chicken Pasta with Bacon, Lemon, and Peas
Ingredients
For the Pasta
- 8 ounces dried radiatore pasta, penne, bowtie, orecchiette, or other small pasta shape
- ⅔ cup frozen peas (not thawed)
For the Chicken and Bacon
- 6 slices bacon, chopped Use good-quality bacon for the best flavor.
- 1 piece boneless, skinless chicken breast (about 8 ounces)
- to taste Kosher salt and freshly-ground black pepper
For the Sauce
- ¾ cup heavy cream
- 2 tablespoons full-fat sour cream
- ½ whole lemon, grated zest and juice of Adjust the amount of lemon juice based on your taste preference.
- 1 teaspoon Worcestershire sauce
For Garnishing
- ¼ cup minced fresh chives (or thinly-sliced green onions)
- Grated Parmesan cheese Use for serving.
Instructions
Preparing the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook just until barely al dente according to package instructions, as it will finish cooking in the sauce. Reserve ½ cup of the pasta cooking water before draining the pasta.
Cooking Bacon and Chicken
- While the pasta cooks, heat a large skillet over medium-high heat. Add the chopped bacon and cook until crispy, about 7-8 minutes. Transfer bacon to a paper towel-lined plate to drain, leaving the bacon drippings in the skillet.
- Season the chicken breast on both sides with kosher salt and freshly ground black pepper. In the bacon drippings over medium-high heat, cook the chicken until browned and cooked through, about 5-7 minutes per side. Remove from skillet, rest for 5 minutes, then slice into thin strips.
Making the Sauce
- Wipe the skillet clean, then add heavy cream and sour cream. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Whisk and simmer over medium heat until the mixture thickens, about 5 minutes.
- Stir in the lemon zest, lemon juice, and Worcestershire sauce.
Combining All Ingredients
- With the sauce at a gentle simmer, add the cooked pasta, sliced chicken, crispy bacon, and frozen peas to the skillet. Toss gently to coat everything evenly in the sauce. Cook just until everything is warmed through, about 2 minutes.
- Stir in reserved pasta water as needed to thin the sauce to your preferred consistency. Taste and adjust seasoning with additional salt and black pepper if desired.
Serving
- Remove from heat. Stir in the minced fresh chives. Serve immediately garnished with freshly grated Parmesan cheese for extra richness and flavor.
