Chicken Penne Pasta with Bacon and Peas
Pasquale Sciarappa
This quick and flavorful Italian-inspired dish combines tender chicken, crispy bacon, and perfectly cooked pasta for a family-friendly meal that's as simple as it is satisfying.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine American, Italian
1 lb. Penne 14 oz. Plum Tomatoes peeled, seeded and diced 1/2 Onion diced 4 Garlic Cloves minced 2 Chicken Breasts diced 2 Bacon Slices chopped 1 cup Frozen Peas 1 tsp. Red Pepper Flakes 1/2 Dry White Wine Pecorino Cheese grated 2 Tbsp. Olive Oil Salt and Black Pepper to taste Basil Leaves for garnish, optional
In a pot of boiling water, add salt and cook the pasta according to package instructions.
In a large pan, heat olive oil over medium heat.
Add bacon and cook until crispy. Remove bacon and set aside.
In the same pan, add diced chicken breasts. Season with salt and black pepper. Cook until browned and cooked through.
Add the garlic and onion. Sauté until onions are translucent.
Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add diced tomatoes, frozen peas, and red pepper flakes to the pan. Cook for a few minutes until peas are heated through.
Toss in the cooked pasta and cooked bacon and mix well to combine with the sauce.
Stir in grated Pecorino cheese until melted and well incorporated.
Adjust seasoning with salt and black pepper to taste.
Serve the pasta in bowls, garnished with fresh basil and more Pecorino cheese if desired.
Keyword bacon, chicken, chicken and bacon pasta, french onion pasta recipe, italian pasta recipe, pasta and peas, peas, penne