Description
This Creamy Chicken Pasta with Bacon, Lemon, and Peas is a comforting and flavorful dish that brings together crispy bacon, tender chicken, and vibrant peas in a luscious lemon-infused cream sauce. Perfectly cooked pasta is tossed in the rich sauce, garnished with fresh chives and grated Parmesan for a delightful meal that comes together in under 40 minutes.
Ingredients
Scale
Protein and Bacon
- 6 slices bacon, chopped
- 1 boneless, skinless chicken breast (about 8 ounces)
Sauce and Seasonings
- 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
Pasta and Vegetables
- 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)
Garnish
- Grated Parmesan cheese
Instructions
- Cook 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.
- Cook the bacon: 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.
- Cook the chicken: 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.
- Make 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.
- Combine pasta and 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.
- Adjust consistency and seasoning: 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.
- Garnish and serve: Remove from heat. Stir in the minced fresh chives. Serve immediately garnished with freshly grated Parmesan cheese for extra richness and flavor.
Notes
- Cook pasta only until al dente since it will finish cooking in the sauce to avoid mushy texture.
- Use full-fat sour cream and heavy cream for the best creamy texture and flavor; lower-fat versions may separate.
- For smaller portions, halve all ingredients; for larger groups, double the recipe accordingly.
- Parmesan cheese garnish is optional but adds wonderful flavor and richness to the dish.
- When zesting the lemon, avoid the white pith to prevent bitterness in the sauce.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 580
- Sugar: 3g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 125mg
