“This is such an easy but fabulous recipe. My husband thinks it's better than most pasta dishes he has eaten in restaurants. Substitute shrimp for chicken, if you prefer. It's great either way.” - by LILYBABY
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
- Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 1054 cal
- 53%
- Fat
- 75.2 g
- 116%
- Carbs
- 51.2 g
- 17%
Based on a 2,000 calorie diet
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Reviews (31)
Rate This Recipe
"My family loved it! I modified it somewhat, though. I used half and half, but only 1 1/2 cups chicken broth, which kept it from getting so runny. Also, I cooked the sauce with some of the bacon grease..." See more and added 2 tbsp minced garlic and 1/4 tsp ground onion; it gave the sauce a great flavor! Will definitely make it again!"
yes_mother
"After reading the reviewers that had problems with thickening the sauce, I used the tip of creating a roux with 2 tbs each of butter and flour before adding the chicken broth and cream. I also used 1..." See more.5 cups of broth and 2 cups of half and half. I let it reduce for a good while - at least the 30 minutes that the recipe called for. It worked! The sauce was plenty thick. Next time, I would use more linguine or cut the sauce ingredients. It was a bit too saucy. I would also add more green vegetables like fresh green beans and broccoli."
Rona Bradley
"I agree with the previous reviewer - the sauce won't thicken the way it should. The flavor is really good, though, so I will make it again, with some changes. Before combining the cream and broth, I..." See more'm going to make a roux of butter and flour (2 tablespoons of each) by melting the butter, then adding the flour and stirring. Then I will add the broth and cream and proceed as directed. I will probably also add a couple more pieces of bacon. Other than that, this recipe is YUMMY."
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