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5.0 from 6 votes

Creamy Chicken Pasta with Bacon, Lemon and Peas

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!

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

Ingredients

  • 6 lices 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.