Description
A rich and creamy chicken pasta dish featuring crispy bacon, bright lemon, and sweet peas, all tossed in a luscious cream sauce with fresh herbs and Parmesan garnish. Perfect for a comforting yet elegant weeknight dinner.
Ingredients
Scale
Meat & Dairy
- 6 slices bacon, chopped
- 1 boneless, skinless chicken breast (about 8 ounces)
- ¾ cup heavy cream
- 2 tablespoons full-fat sour cream
- Garnish: grated Parmesan
Produce & Herbs
- Grated zest and juice of ½ of a lemon
- ⅔ cup frozen peas (not thawed)
- ¼ cup minced fresh chives (or thinly-sliced green onions)
Pantry
- Kosher salt and freshly-ground black pepper
- 1 teaspoon Worcestershire sauce
- 8 ounces dried radiatore, penne, bowtie, orecchiette, or other small pasta shape
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook pasta just until barely al dente according to the package instructions. Reserve ½ cup of the cooking water, then drain the pasta.
- Cook Bacon: In a large skillet over medium-high heat, cook chopped bacon until crispy, about 7-8 minutes. Transfer bacon to a paper towel-lined plate to drain, keeping the drippings in the skillet.
- Cook Chicken: Season chicken breast with salt and pepper on both sides. Cook chicken in bacon drippings over medium-high heat until browned and cooked through, about 5-7 minutes per side. Remove chicken to a cutting board, let rest for 5 minutes, then slice thinly.
- Make Sauce: Wipe skillet clean. Whisk together heavy cream and sour cream in the skillet. Season with ½ teaspoon salt and ¼ teaspoon pepper. Simmer over medium heat, whisking frequently, until the sauce thickens, about 5 minutes. Stir in lemon zest, lemon juice, and Worcestershire sauce.
- Combine and Warm: With sauce at a gentle simmer, add cooked pasta, sliced chicken, crispy bacon, and frozen peas to the skillet. Toss to coat and cook until everything is warmed through, about 2 minutes. Use reserved pasta water to thin sauce as needed. Adjust seasoning with additional salt and pepper to taste.
- Garnish and Serve: Stir in minced chives and sprinkle with grated Parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Cook pasta just until al dente; it will finish cooking in the sauce to avoid overcooking.
- Use full-fat heavy cream and sour cream for a rich, stable sauce that won’t separate.
- Adjust ingredient quantities easily for smaller or larger servings by halving or doubling.
- Freshly grated Parmesan adds great flavor but can be omitted if preferred for a dairy-free option.
- When zesting lemon, avoid the bitter white pith by only scraping off the thin outer yellow layer.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 610
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
