Creamy Chicken Pasta with Bacon, Lemon and Peas

Name: Creamy Chicken Pasta with Bacon, Lemon and Peas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 people
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 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

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 people
Calories
599 kcal
Course
Dinner
Cuisine
Italian

Creamy Chicken Pasta with Bacon, Lemon and Peas

Maisie Hall

Report

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!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

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.

Notes

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.

Nutrition Information

Show Details

Serving 1/4 of the recipe Calories 599kcal (30%) Carbohydrates 48g (16%) Protein 26g (52%) Fat 33g (51%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 122mg (41%) Sodium 325mg (14%) Potassium 514mg (15%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 909IU (18%) Vitamin C 11mg (12%) Calcium 60mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 599 kcal

% Daily Value*

Serving	1/4 of the recipe
Calories	599kcal	30%
Carbohydrates	48g	16%
Protein	26g	52%
Fat	33g	51%
Saturated Fat	16g	80%
Trans Fat	1g	50%
Cholesterol	122mg	41%
Sodium	325mg	14%
Potassium	514mg	11%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	909IU	18%
Vitamin C	11mg	12%
Calcium	60mg	6%
Iron	2mg	11%