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Pasta Chicken

Spicy Chicken Pasta with Bacon and Peas

Published: Mar 11, 2016 | 15 Comments

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Spicy Chicken Pasta with Bacon and Peas – easy weeknight dinner recipe that uses basic ingredients, found in any kitchen. If you want to make something new and delicious with bacon, chicken, and peas – try this pasta recipe! You won’t be disappointed!

Spicy Chicken Pasta with Bacon and Peas made in a large skillet

The spicy creamy sauce is made with garlic, tomato sauce, cream, mozzarella cheese, basil, and crushed red pepper flakes. I use short pasta – penne, because the sauce coats each piece of short pasta, so you get more creamy goodness with each bite.

Spicy Chicken Pasta with Bacon and Peas made in a large all-clad skillet

Making this spicy chicken pasta is easy!  Here is how you cook it:

STEP 1. COOK CHICKEN.
Use skinless, boneless chicken breasts. Slice them up, season them generously with salt, dried basil, and red pepper flakes and cook in olive oil in a large skillet.

STEP 2. COOK PASTA AND PEAS.
In the mean time cook the pasta and the peas in a separate pan.

STEP 3. MAKE THE CREAM SAUCE
In the same pan where you cooked chicken, make the cream sauce. Here is how you do it.  Cook minced garlic with red pepper flakes in olive oil, then add tomato sauce, dried basil and bring to boil. Then add shredded Mozzarella cheese and stir until it melts. Finally, while the sauce simmers, add heavy cream and stir to combine.

STEP 4. COMBINE EVERYTHING
Then, you just combine everything together: add cooked and rinsed pasta, cooked peas, cooked chicken, and cooked bacon to the pan with the sauce and mix to combine.

Spicy Chicken Pasta with Bacon and Peas made in a large all-clad skillet

4.75 from 4 votes
spicy chicken pasta with bacon and peas
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Spicy Chicken Pasta with Bacon and Peas
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy, 30 minute Spicy Chicken Pasta with Bacon and Peas - this recipe that uses basic ingredients.  

Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 835 kcal
Author: Julia
Ingredients
  • 1 pound chicken breast skinless and boneless, halved horizontally
  • salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1 tablespoon olive oil
  • 8 oz penne pasta (use gluten free pasta for gluten free version)
  • 1 cup frozen green peas
  • 1 tablespoon olive oil
  • 6 garlic cloves minced
  • 1/2 teaspoon red pepper flakes
  • 15 oz tomato sauce , from the can (I used Hunt's)
  • 1/2 teaspoon dried basil
  • 1 cup mozzarella cheese , shredded
  • 1/2 cup heavy cream
  • 8 slices bacon , cooked, drained of fat, chopped
Instructions
How to cook chicken:
  1. Cut chicken breast horizontally in half, to make it thinner. Season both chicken breast halves generously with salt and also with 1/2 teaspoon of red pepper flakes and 1 teaspoon dry basil - on both sides.
  2. Heat 1 tablespoon of olive oil on high-medium heat in a large skillet. Add seasoned chicken breast halves and cook on one side for about 3-4 minutes on high-medium heat. Flip the chicken over to the other side and cook for another 3 minutes. Remove the skillet from the heat, cover with the lid and let the chicken sit in the skillet off heat - it will continue cooking. After about 10-15 minutes, the chicken should be fully cooked and no longer pink in the center - remove the chicken from the skillet and slice into cubes. Set aside.
How to cook pasta and green peas
  1. Cook pasta in salted water according to package instructions. Add peas to pasta during the last 3 minutes of cooking. Drain and rinse with cold water.
How to make creamy sauce:
  1. To the same skillet, add 1 tablespoon olive oil, 6 cloves of minced garlic, and 1/2 teaspoon of red pepper flakes - cook on medium heat for 1 minutes until garlic is fragrant. Add tomato sauce, 1/2 teaspoon dry basil, stir and bring to boil - immediately reduce to simmer and simmer for 10 minutes, covered. Add shredded mozzarella cheese to the sauce and stir to melt until cheese is completely melted and the sauce thickens - 30 seconds. With heat on simmer, add 1/2 cup heavy cream and stir to combine.
Final assembly:
  1. Add cooked and rinsed pasta, peas, cooked sliced chicken, and half of chopped cooked bacon to the sauce. Mix to combine. If you cooked pasta in salted water, if you seasoned chicken generously with salt and used canned tomato sauce - there is really no need to add salt at this point as everything should be just perfect. Nevertheless, taste your final pasta and add salt if necessary. Top with the remaining half of chopped bacon
Nutrition Facts
Spicy Chicken Pasta with Bacon and Peas
Amount Per Serving
Calories 835 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 18g113%
Cholesterol 164mg55%
Sodium 1181mg51%
Potassium 1135mg32%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 8g9%
Protein 47g94%
Vitamin A 1565IU31%
Vitamin C 24.7mg30%
Calcium 218mg22%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Bacon, Cheese, Chicken, Dinner, Gluten Free, Mozzarella, Pasta, Peas, Recipe, Vegetables Published: Mar 11, 2016 15 Comments

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Comments

  1. Paula

    Apr 02, 2020 at 9:05 am

    Would love to make this today but don’t have the cream. Not easy to get to store these days. Any way to get around using it? Coulld you make a bechamel and use that instead?? I have milk and flour.

    Reply
  2. Gita Das

    Nov 22, 2019 at 10:05 am

    Hi! I have to try This Spicy Chicken Pasta and enjoy its yummy taste. This pasta is really so delicious.
    Thank you for sharing this yummy recipe.

    Reply
    • Julia

      Feb 21, 2020 at 12:38 am

      You are very welcome!

      Reply
  3. Amy

    Sep 23, 2019 at 4:21 pm

    This recipe is so easy and tastes so good! Love it!

    Reply
    • Julia

      Sep 28, 2019 at 1:33 pm

      Happy to hear that! 🙂

      Reply
  4. Elizabeth

    Jan 08, 2019 at 3:37 pm

    Do I have too use a skillet???

    Reply
    • Julia

      Jan 11, 2019 at 4:24 pm

      You don’t have to use a skillet. But using a large deep skillet makes it a little bit easier to cook this dish. You can use a large pan. Or use a large cast iron skillet.

      Reply
  5. Airell

    Sep 17, 2018 at 12:14 am

    Was delicious!! Used half/half instead of heavy cream because I had that. My hubby wishes it was Spicer but I think it was just right! Will be making again

    Reply
    • Julia

      Oct 05, 2018 at 4:25 pm

      Thank you! So glad you and your husband enjoyed this recipe! 🙂

      Reply
  6. Laura

    May 30, 2018 at 5:36 am

    I made this tonight but omitted the chili, for my 6 yr old, and used asparagus instead of peas, because it’s what I had on hand. It turned out great and was a hit with everyone. Thank you!

    Reply
    • Julia

      Jul 17, 2018 at 6:59 am

      You’re very welcome! Asparagus is a delicious substitution for peas!

      Reply
  7. Mary

    Apr 02, 2017 at 5:23 pm

    Did you intend to have red pepper flakes and olive oil in the recipe two times?

    Reply
    • Me

      Jun 09, 2018 at 1:30 pm

      If you read the whole thing it actually does call for both in two different portions of the recipe. The first is for the chicken and the second is for the sauce

      Reply
      • Julia

        Jul 17, 2018 at 4:51 am

        That’s correct – you use red pepper flakes and olive oil first for the chicken, then you use more red pepper flakes and more olive oil to make the sauce.

        Reply
  8. c

    Mar 12, 2016 at 8:22 am

    Hi Julia, what a beautiful dish, love all the colors and flavor you have packed in here. My family will love this.

    Reply

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