This creamy chicken bacon pasta is a satisfying, flavorful dinner that comes together in about 30 minutes. Smoky bacon, golden brown chicken, tender pasta, and sweet peas are tossed in a simple lemon cream sauce that’s rich but not heavy. It tastes special enough for company, and it’s quick enough for any weeknight.
If you love easy stovetop pasta dinners, you’ll also enjoy this spaghetti carbonara and this pasta with sausage and spinach. For another option, check out this chicken primavera with a garlic Parmesan sauce.
Photography by BEA MORENO.
Before You Get Started
A few key tips will set you up for the best results with this creamy pasta.
- Use full-fat heavy cream and sour cream. Lower-fat substitutes (like half-and-half or light sour cream) are more likely to break or separate in the sauce, and they won’t give you the same rich, silky texture.
- Cook the pasta just until al dente. It finishes cooking in the sauce for another couple of minutes, so pulling it a minute early keeps it from getting mushy.
- Reserve ½ cup of pasta cooking water before draining. This starchy water is your best tool for thinning and emulsifying the sauce if it gets too thick. You may not need all of it, but you’ll be glad you saved it.
How to Make Creamy Chicken Bacon Pasta
This recipe was inspired by a similar dish from Iron Chef Alex Guarnaschelli. I added chicken and peas to make it a full meal, but the bright lemon cream sauce is the real star. Here’s how it all comes together.
Step 1: Cook the Pasta
Bring a large pot of well-salted water to a boil and cook your pasta just until barely al dente (about 1 minute less than the package directions).
Before draining, scoop out about ½ cup of the starchy cooking water and set it aside. You’ll use this later to adjust the sauce consistency.
⇢ Any short pasta shape works here. Radiatore is great because its ruffled shape holds onto the sauce beautifully, but penne, bowtie (farfalle), medium shells, and orecchiette are all good options.
Step 2: Crisp the Bacon
While the pasta cooks, add the chopped bacon to a large skillet or Dutch oven over medium-high heat. Cook until the bacon is crispy and the fat has rendered, about 7 to 8 minutes.
Use a slotted spoon to transfer the bacon to a paper towel-lined plate, but leave those flavorful drippings right in the pan.
⇢ Don’t drain the pan. The bacon drippings are what you’ll cook the chicken in next, and they add incredible depth of flavor to the whole dish.
Step 3: Brown the Chicken
Season the chicken breast generously with salt and pepper on both sides. Cook it in the bacon drippings over medium-high heat until golden brown and cooked through, about 5 to 7 minutes per side. The exact timing depends on the thickness of your chicken.
Transfer the chicken to a cutting board, let it rest for about 5 minutes, and then slice it into thin strips. Resting helps the juices redistribute, keeping the chicken tender and moist when you slice it.
⇢ Chicken thighs work well here too. Boneless, skinless thighs are more forgiving if you’re worried about overcooking, and they add rich flavor to the dish.
Step 4: Build the Lemon Cream Sauce
Wipe the skillet clean with a paper towel (a little residual flavor is fine). Whisk together the heavy cream and sour cream right in the pan.
Season with about ½ teaspoon salt and ¼ teaspoon pepper.
Bring the mixture to a gentle simmer over medium heat, whisking occasionally, until it thickens slightly, about 5 minutes.
Stir in the lemon zest, lemon juice, and Worcestershire sauce. The lemon brightens the rich cream sauce and keeps the whole dish from feeling heavy. The Worcestershire adds a subtle savory depth that ties everything together.
⇢ Only zest the thin outer layer of the lemon. Avoid scraping into the bitter white pith underneath, which can throw off the flavor of the sauce.
Step 5: Bring It All Together
With the sauce at a gentle simmer, add the cooked pasta, sliced chicken, crispy bacon, and frozen peas directly to the skillet. Toss everything together to coat in the sauce and cook just until the peas are warmed through, about 2 minutes.
If the sauce seems too thick, stir in the reserved pasta water a couple of tablespoons at a time until it reaches the consistency you like. If it seems too thin, let it simmer for another minute or two and the sauce will continue to thicken as the pasta absorbs it.
Garnish with fresh chives (or thinly sliced green onions) and freshly grated Parmesan. Serve right away while the sauce is still warm and creamy.
⇢ Don’t skip the Worcestershire. It’s a small amount, but it acts as a “secret ingredient” that rounds out the flavor of the whole dish.
Serving Ideas
This is basically a complete meal in one skillet, thanks to the chicken, pasta, and peas. But if you’d like to round things out, a simple salad and some good bread are all you need.
Salads:
- Southern Caesar Salad
- House Salad with Candied Pecans
- Mixed greens with balsamic vinaigrette
Bread:
A quick vegetable side like sautéed spinach with garlic or roasted asparagus also pairs nicely if you want something green on the plate.
Recipe Variations
- Swap the protein. Use Italian sausage instead of chicken for a different take. Sweet Italian sausage is great for families, or try spicy sausage for more heat. If you love sausage in pasta, this pasta with sausage and spinach is another easy favorite.
- Add spinach instead of peas. Toss in a couple of handfuls of fresh spinach at the end. It only needs a minute or two to wilt and cook right into the dish.
- Make it without lemon. If you prefer a more classic chicken bacon pasta flavor, simply leave out the lemon zest and juice. The sauce will still be rich and creamy, just without the bright citrus note.
- Add vegetables. A can of drained, petite-diced tomatoes or drained white beans adds color and heartiness. Sautéed sliced mushrooms also work well.
- Try different herbs. Swap the chives for fresh basil, parsley, thyme, or oregano to change up the flavor profile.
Storage and Reheating
Leftover pasta will keep in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this dish, since the pasta tends to get mushy when thawed and the creamy sauce may separate.
To reheat on the stovetop, place the pasta in a saucepan or skillet, cover, and warm over low heat just until heated through. Add a splash of cream or a tablespoon or two of water to loosen the sauce as it warms. Be careful not to boil it or heat it too long, or the pasta will overcook.
To reheat in the microwave, warm individual servings for 1 to 2 minutes, stirring halfway through.
Frequently Asked Questions
Can I substitute milk or half-and-half for the heavy cream?
I’d recommend sticking with heavy cream for this recipe. Lighter dairy options like milk or half-and-half don’t have enough fat to create the same rich, stable sauce, and they’re much more likely to break or curdle when simmered.
If you need a slightly lighter option, you could try a mix of half heavy cream and half whole milk, but the sauce won’t be quite as thick or velvety.
How do I keep the sauce from getting too thick or too thin?
The reserved pasta cooking water is your best friend here. If the sauce thickens up too much after you add the pasta, stir in a couple of tablespoons of the starchy water at a time until it loosens to the right consistency.
If the sauce is too thin, let it simmer uncovered for another minute or two and it will naturally thicken as the pasta absorbs the liquid. Keep in mind that the sauce will continue to thicken slightly as it cools, so pull it off the heat when it’s just a touch thinner than your ideal consistency.
Can I use a different pasta shape?
Absolutely. Any short pasta works well with this sauce. Penne, bowtie (farfalle), orecchiette, and medium shells are all great options. Shapes with ridges, curves, or grooves tend to hold onto creamy sauces best. Just cook whatever shape you choose according to its package directions for al dente.
Can I make this without the lemon?
Yes! If you prefer a more classic creamy chicken bacon pasta, simply omit the lemon zest and lemon juice. The dish will still be rich and flavorful, just without the bright citrus note. The Worcestershire, Parmesan, and bacon provide plenty of depth on their own.
More Easy Chicken Pasta Dinners
Did you make this recipe?
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Creamy Chicken Bacon Pasta with Peas
Equipment
- large skillet or Dutch oven
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 radiatore pasta, penne, bowtie, orecchiette, or other small pasta shape
- ⅔ cup frozen peas (not thawed)
- ¼ cup minced fresh chives (or sub with thinly-sliced green onions)
- Garnish: freshly grated Parmesan cheese
Instructions
- Cook the pasta in a large pot of salted boiling water just until barely al dente according to package instructions (about 1 minute less than directed). The pasta will finish cooking in the sauce. Reserve ½ cup of the starchy cooking water before draining. Drain the pasta and set aside.
- Meanwhile, cook the bacon in a large skillet or Dutch oven over medium-high heat until crispy, about 7 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon, leaving the drippings in the pan.
- Season the chicken with salt and pepper on both sides. Cook the chicken in the bacon drippings over medium-high heat until golden brown and cooked through, about 5 to 7 minutes per side. Remove the chicken to a cutting board, let it rest for 5 minutes, and then slice into thin strips.
- Wipe the skillet clean with a paper towel. Whisk together the heavy cream and sour cream in the skillet. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer the cream mixture over medium heat, whisking occasionally, until it thickens slightly, 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. Toss to coat everything in the sauce and cook just until warmed through, about 2 minutes. Stir in reserved pasta water, a couple of tablespoons at a time, as needed to thin the sauce to your desired consistency.
- Taste and season with additional salt and pepper, if desired. Garnish with chives and freshly grated Parmesan cheese. Serve immediately.
Notes
- Use full-fat dairy. Heavy cream and full-fat sour cream produce the best texture and flavor, and they’re much less likely to break or separate when simmered. Do not substitute with half-and-half, milk, or low-fat sour cream.
- Cook the pasta just until al dente. The noodles continue cooking in the sauce for a couple of minutes, so pulling them early prevents mushy pasta.
- Reserve the pasta cooking water. Add it a splash at a time if the sauce gets too thick. The starch helps the sauce cling to the pasta.
- Chicken thighs work too. Substitute boneless, skinless chicken thighs for the breast. They’re more forgiving and add rich flavor.
- Pancetta substitution. Swap the bacon for pancetta for a more Italian twist.
- Worcestershire sauce adds subtle savory depth. It’s a small amount but makes a noticeable difference in the overall flavor.
- Only zest the outer layer of the lemon. Avoid the bitter white pith underneath.
- Skip the lemon if you prefer. The dish is still rich and flavorful without it, just more of a classic creamy chicken bacon pasta.
- Scaling: Cut all ingredients in half for two servings, or double everything for a larger group.
- Chive substitution: Use thinly sliced green onions if fresh chives aren’t available.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Not recommended for freezing.
- To reheat: Warm over low heat on the stovetop with a splash of cream or water to loosen the sauce. Avoid boiling or reheating too long.
Nutrition
Originally published in March, 2021, this post was updated in March, 2026.
can precooked bacon be used ? and chkn also? recipe sounds great
Hi, Jean! Yes, you can use pre-cooked bacon, but you won’t have the drippings in the pan to cook the chicken. This isn’t a problem if you’re using pre-cooked chicken (like a rotisserie chicken), but if you still want to cook your own chicken in the pan, just add oil or butter to cook it instead of the bacon drippings. Hope you enjoy!
Lady! This is… fantastic. I used a more robust seasoning on chicken and a little roux for the sauce but otherwise, simply delicious. Well played. WILL make again.
Thank you so much, Dan! We’re glad you enjoyed it.
Can you add more pasta to this without doubling the whole recipe. 8 ounces is not a “serves 4” amount, more like a serves 2 quantity.
Hi, Lisa! Yes, you can do that, but the proportions will be off, so you will have more pasta than sauce (and other ingredients). If you don’t mind your pasta lightly dressed, it will be okay, but it’s not ideal. If you want to feed a larger group, I would double everything so that the recipe stays as written.
Maybe I’m missing the recipe for the lemon cream sauce.