Creamy Chicken Bacon Pasta with Peas

5 from 2 votes

Creamy Chicken Bacon Pasta with Peas

Smoky bacon, golden chicken, tender pasta, and sweet peas are tossed in a bright lemon cream sauce for a comforting weeknight dinner that's ready in about 30 minutes.

Course Dinner

Cuisine Italian

Keyword chicken bacon pasta recipe, creamy chicken bacon pasta, creamy pasta with chicken and bacon, easy weeknight creamy chicken bacon pasta

Prep Time 5

Cook Time 30

Total Time 35

Servings people

Calories 599kcal

Author Blair Lonergan

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