23 minutes
Savor the flavors of this sumptuous dish that combines the heartiness of chicken with the smoky richness of bacon, all enveloped in a velvety cream sauce. This one-pan delight is not only a visual treat but is also quick and easy, ready to please your palate in less than 25 minutes.
tablespoons
Chicken Breasts, Boneless and skinless
each
Smoked Lardons, Chopped bacon
0 oz
tablespoons
Frozen Petits Pois, Baby peas
0 oz
tablespoons
Penne Pasta, Cooked
0 oz
1. Prep and Sear Chicken
Heat the olive oil in a deep non-stick frying pan over high heat. Add the chicken breasts and scatter the smoked lardons around them. Cook for 4 minutes without stirring, allowing the chicken to sear and the lardons to begin rendering their fat.
2. Deglaze and Simmer
Flip the chicken breasts to the other side. Stir the lardons and then pour in the white wine, allowing it to bubble and reduce until nearly evaporated.
3. Creamy Combination
Introduce the frozen petits pois, double cream, and cooked penne to the pan. Season with salt and pepper to taste, then stir well to combine.
4. Final Cook
Cover the pan and let it cook for an additional 4 minutes, or until the chicken is thoroughly cooked.
5. Serve
Once the chicken is done, serve the creamy chicken and bacon penne immediately, garnished with fresh herbs if desired.
Seafood Delight
Instead of penne, try orecchiette, farfalle, or fusilli. Each shape will interact with the sauce and ingredients differently, providing a new mouthfeel and visual appeal.
Omit the meats and include a variety of mushrooms, like cremini, shiitake, and oyster for a creamy Mushroom Stroganoff-style pasta. You could also add roasted butternut squash for sweetness and texture.
Finish the dish with a sprinkle of fresh herbs like parsley, dill, or basil for a pop of color and freshness. A drizzle of truffle oil or a few drops of balsamic reduction can also elevate the final presentation and taste.
Combine mozzarella, parmesan, gorgonzola, and fontina for a decadent cheesy pasta.
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