Creamy Chicken Bacon Pasta with Peas

You can never have too many main course recipes, so give Creamy Chicken Bacon Pasta with Peas a try. This recipe serves 4 and costs $3.03 per serving. One portion of this dish contains approximately 51g of protein, 29g of fat, and a total of 700 calories. 89 people found this recipe to be scrumptious and satisfying. This recipe from Well Plated requires bacon, orecchiette, fresh parsley, and italian seasoning. From preparation to the plate, this recipe takes about 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is outstanding. Similar recipes include Creamy Pesto & Peas Bowtie Pasta with Chicken, Creamy Chicken, Bacon & Tomato Pasta, and Creamy Bacon Ranch Chicken Pasta.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

4 strips thick cut bacon, cut into bite-sized pieces

1/2 teaspoon black pepper

2 tablespoons chopped fresh parsley, plus additional for serving

1 1/2 cups fresh or frozen and thawed peas

3 cloves minced garlic

1 1/4 cups half and half

1 teaspoon Italian seasoning (or heaping 1/4 teaspoon each dried basil, dried oregano, and dried rosemary or thyme)

1/2 teaspoon kosher salt, plus additional for cooking the pasta

8 ounces DeLallo Organic Whole Wheat Orecchiette

1/2 cup freshly grated Parmesan cheese, plus additional for serving

1 cup freshly grated part skim Mozzarella cheese

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

Equipment:

slotted spoon

paper towels

dutch oven

frying pan

Cooking instruction summary:

Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside.Meanwhile, in a large panwith high sides or a Dutch oven,cook the bacon over medium low heat, stirring occasionally, until browned and crispy, about 8minutes.With a slotted spoon, carefully remove the bacon to a plateand with a paper towel and lightly pat dry. Discard all but 1 tablespoon bacon grease from the panand return to heat.Increase the heat to medium high, add the chicken pieces, thensprinkle with the Italian seasoning, salt, and pepper.Saut the chicken until cooked through, about 6 minutes, then add the minced garlic and cook until fragrant, about 30 seconds. Remove the chicken to the plate with the bacon, then return the panto the heat.Add the half and half to the panand bring it to a gentle boil over medium high, stirring often. Watch the pan carefully. As soon as the half and half barely begins to boil, reduce the heat to low and add the Mozzarella and 1/2 cup Parmesancheese. Cook and stir the sauce until it thickens and the cheese melts, about 1-2 minutes. Stir in the pasta, bacon, chicken, peas, and parsley.Cook 30 additional seconds to warmthrough. If thesauce seems too thick, add a bit of the reserved pasta water to loosen it. Enjoy warm, topped withadditional Parmesan cheese and parsley.

 

Step by step:


1. Cook the pasta in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain and set aside.Meanwhile, in a large panwith high sides or a Dutch oven,cook the bacon over medium low heat, stirring occasionally, until browned and crispy, about 8minutes.With a slotted spoon, carefully remove the bacon to a plateand with a paper towel and lightly pat dry. Discard all but 1 tablespoon bacon grease from the panand return to heat.Increase the heat to medium high, add the chicken pieces, thensprinkle with the Italian seasoning, salt, and pepper.Saut the chicken until cooked through, about 6 minutes, then add the minced garlic and cook until fragrant, about 30 seconds.

2. Remove the chicken to the plate with the bacon, then return the panto the heat.

3. Add the half and half to the panand bring it to a gentle boil over medium high, stirring often. Watch the pan carefully. As soon as the half and half barely begins to boil, reduce the heat to low and add the Mozzarella and 1/2 cup Parmesancheese. Cook and stir the sauce until it thickens and the cheese melts, about 1-2 minutes. Stir in the pasta, bacon, chicken, peas, and parsley.Cook 30 additional seconds to warmthrough. If thesauce seems too thick, add a bit of the reserved pasta water to loosen it. Enjoy warm, topped withadditional Parmesan cheese and parsley.


Nutrition Information:

Quickview
699k Calories
50g Protein
29g Total Fat
56g Carbs
31% Health Score
Limit These
Calories
699k
35%

Fat
29g
45%

  Saturated Fat
14g
88%

Carbohydrates
56g
19%

  Sugar
5g
6%

Cholesterol
141mg
47%

Sodium
980mg
43%

Get Enough Of These
Protein
50g
102%

Selenium
86µg
123%

Vitamin B3
15mg
75%

Phosphorus
729mg
73%

Vitamin B6
1mg
59%

Calcium
494mg
49%

Vitamin K
51µg
49%

Manganese
0.87mg
43%

Vitamin C
27mg
33%

Vitamin B2
0.48mg
28%

Zinc
3mg
26%

Magnesium
102mg
26%

Potassium
885mg
25%

Vitamin B1
0.37mg
25%

Vitamin B5
2mg
24%

Vitamin A
1136IU
23%

Fiber
4g
20%

Copper
0.33mg
17%

Vitamin B12
0.97µg
16%

Folate
60µg
15%

Iron
2mg
15%

Vitamin E
0.87mg
6%

Vitamin D
0.5µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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