Creamy Chicken Pasta with Bacon, Lemon and Peas

5 from 1 vote

A pot of Creamy Chicken Pasta with Bacon, Lemon and Peas is a satisfying, flavorful, and light dinner that comes together in about 30 minutes!

Course Dinner

Cuisine Italian

Keyword chicken and bacon pasta, Creamy Chicken Pasta, creamy chicken pasta with bacon, creamy lemon chicken pasta

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 599kcal

Author Blair Lonergan

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 sub with thinly-sliced green onions)
Garnish: grated Parmesan

Cook the pasta in a large pot of salted boiling water just until barely al dente according to package instructions (the pasta will finish cooking in the sauce). Reserve ½ cup of the cooking water to thin the sauce later, if necessary. Drain.
Meanwhile, cook the bacon in a large skillet over medium-high heat until crispy, about 7-8 minutes. Transfer the bacon to a paper towel-lined plate to drain, reserving 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 browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then slice into thin strips.
Wipe the skillet clean to make the sauce. In the skillet, whisk together heavy cream and sour cream. Season with ½ teaspoon of salt and ¼ teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, about 5 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. With the sauce at a gentle simmer over medium heat, add the cooked pasta, the chicken, the bacon, and the peas. Toss to coat in the sauce and cook just until warmed through, about 2 minutes. Stir in reserved pasta water, as necessary, to thin the sauce. Taste and season with additional salt and black pepper, if desired. Garnish with the chives and Parmesan; serve immediately.

Cook the pasta just until al dente -- tender, but with a little "bite." The pasta will continue cooking in the sauce for a couple of extra minutes, so you don't want it to be overdone.
Use full-fat sour cream and heavy cream. Lower-fat substitutes do not provide the same flavor and texture to the sauce, and have more of a tendency to "break" or separate when cooked.
Cooking just for two? Cut all of the ingredients in half to prepare a smaller portion of creamy chicken pasta in white sauce. Similarly, if you're serving a larger group, just double all of the ingredients to accommodate the crowd.
Freshly-grated Parmesan cheese is a nice garnish at the end, but you can absolutely make this creamy chicken pasta without cheese if you prefer.
When zesting the lemon, be careful that you only scrape off the thin outer layer of the fruit. You don't want any of the bitter white pith in your dish.