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:

Equipment:

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:

covered percent of daily need