Creamy Chicken and Peas Pasta
This creamy chicken and peas pasta is the perfect weeknight dinner. Loaded with juicy chicken, crispy bacon and sweet peas covered with a rich sauce.
Ingredients
- 2 small chicken breasts
- 4 strips bacon
- 2 tbsp olive oil extra virgin
- salt
- black pepper freshly ground
- 1 tsp Za'atar seasoning
- ½ lb farfalle pasta
- 2 tbsp unsalted butter
- 1 garlic clove
- ½ lb frozen peas
- 1 tsp granulated sugar
- ⅓ cup heavy cream
- 1 cup Parmesan cheese grated, divided
- ½ tsp smoked paprika
- 1 pinch cayenne pepper
Instructions
- Preheat oven to 400°C. Place chicken and bacon strips on a baking sheet lined with parchment paper. Season both sides of the chicken with salt, freshly ground black pepper and Za'atar. Add olive oil to coat the chicken. Transfer to the oven and bake the bacon until crisp and golden-brown, about 20 minutes. Bake the chicken for 30 minutes or until the internal temperature reaches 165°F.
- While the chicken is in the oven, bring water to a boil in a large pot. Generously season with salt, add farfalle pasta and cook according to package instructions, stirring occasionaly.
- In a large skillet, melt butter. Add garlic and cook for 30 seconds, until fragrant. Then add frozen peas and cook until cooked through and slightly caramelised, about 5-7 minutes. Add sugar and stir until combined. Stir in heavy cream and cook for 2 minutes.
- Crumble the bacon strips and chop baked chicken into bite-sized pieces. Reserve some of the pasta water and drain the farfalle.
- Add the chicken, bacon and pasta to the skillet with the peas and the sauce. Add half of the Parmesan cheese, smoked paprika, cayenne pepper and taste for seasoning. Stir to coat the ingredients in the sauce. Add pasta water if the sauce is too thick.
- Serve with the rest of grated Parmesan cheese, freshly ground black pepper and Za'atar seasoning.