Creamy Chicken Pasta with Bacon, Lemon, and Peas
A delightful dish that combines savory flavors with a touch of brightness, perfect for busy weeknights. This creamy pasta dish is elevated with crispy bacon and fresh lemon.
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.
Notes
To store leftovers, let the pasta cool completely before transferring it to an airtight container for up to three days in the fridge. For freezing, ensure it’s cooled, and use a freezer-safe container for up to 2 months.