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Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

Ingredients

Directions

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

This one-pot pasta dish will be a tasty hit with your entire family! A super flavorful Alfredo sauce is made even more delicious with the addition of bacon. The chicken adds a great amount of protein.

4 servings

4 slices thick cut bacon, chopped into small pieces
1 shallot, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
8 ounces dry penne or rigatoni
1 14.5 ounces can low sodium chicken broth
1 cup water
1 cup frozen peas
1/4-1/3 cup heavy whipping cream
1/4 cup grated parmesan cheese
salt and pepper to taste

In a 12 inch cast iron skillet cook the bacon over medium heat for 3 minutes, until some fat has rendered. Add the shallots. Continue to cook until the bacon is crispy, add the garlic during the last 2 minutes. Remove the mixture from the pan with a slotted spoon, place in a large clean bowl. Cover and keep warm.
Season the chicken with a little salt and pepper. Keeping the bacon grease in the skillet, add the chicken and cook until it’s cooked through. Tossing every few minutes to make sure all sides are browned. When the chicken is done, place the chicken in the bowl with the bacon.
Add the broth, water, and pasta to the skillet. Increase the heat to medium-high, bring to a low boil. Reduce to a simmer, cover the pan, and continue to cook for 12-15 minutes until the pasta is tender. Stir once during cooking time. Stir in the peas, whipping cream and parmesan cheese. Stir until you have a smooth and creamy sauce. Fold in the bacon, chicken mixture. Season to taste with salt and pepper.

~ Marla Meridith

Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas

This one-pot pasta dish will be a tasty hit with your entire family! A super flavorful Alfredo sauce is made even more delicious with the addition of bacon. The chicken adds a great amount of protein.

4 servings

4 slices thick cut bacon, chopped into small pieces
1 shallot, chopped
2 cloves garlic, minced
1 pound boneless, skinless chicken breast, cut into 1 inch cubes
8 ounces dry penne or rigatoni
1 14.5 ounces can low sodium chicken broth
1 cup water
1 cup frozen peas
1/4-1/3 cup heavy whipping cream
1/4 cup grated parmesan cheese
salt and pepper to taste

In a 12 inch cast iron skillet cook the bacon over medium heat for 3 minutes, until some fat has rendered. Add the shallots. Continue to cook until the bacon is crispy, add the garlic during the last 2 minutes. Remove the mixture from the pan with a slotted spoon, place in a large clean bowl. Cover and keep warm.
Season the chicken with a little salt and pepper. Keeping the bacon grease in the skillet, add the chicken and cook until it’s cooked through. Tossing every few minutes to make sure all sides are browned. When the chicken is done, place the chicken in the bowl with the bacon.
Add the broth, water, and pasta to the skillet. Increase the heat to medium-high, bring to a low boil. Reduce to a simmer, cover the pan, and continue to cook for 12-15 minutes until the pasta is tender. Stir once during cooking time. Stir in the peas, whipping cream and parmesan cheese. Stir until you have a smooth and creamy sauce. Fold in the bacon, chicken mixture. Season to taste with salt and pepper.

~ Marla Meridith