This One-Pot Creamy Alfredo Pasta with Bacon and Peas recipe is so simple, so easy, and just amazingly creamy. A no-stress, no-mess dinner for any night of the week!!
Why I Love This Recipe
With back-to-school around the corner, we all need ideas for easy no-fuss weeknight meals. That is why I’m sharing this amazing One Pot Creamy Alfredo Pasta with Bacon and Peas recipe that my family loves.
This Creamy Alfredo Pasta with Bacon and Peas is a recipe you have to add to your weeknight recipes. It is a quick and tasty recipe that you and your family will love.
The combination of Alfredo sauce, bacon, and peas is simply perfect.
Just comfort food at its finest!!
Another reason why I love this recipe is that it is an eggless recipe and that means my little princess is able to enjoy it as much as everyone else in the house.
This recipe will put a smile on your family’s face – They will be more than satisfied and you’ll be the hero after a long day at work or school.
The best part of all is that in the end, you will only have one pot to clean – Hint: One-pot 😉 – What can be better than that? Happy and full bellies, and easy to clean kitchen. Win.Win.Win!!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Bacon
- Garlic
- Pasta (I used rigatoni)
- Chicken broth
- Water
- Salt
- Ground black pepper
- Frozen peas
- Butter
- Heavy cream
- Parmesan cheese (you can also use Asiago cheese or Pecorino Romano)
- Mascarpone cheese or cream cheese optional
How to Make One-Pot Creamy Alfredo Pasta with Bacon and Peas
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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- Cook the bacon until crisp. Set aside.
- Cook the pasta until tender: Add garlic to the same skillet; sauté and stir for 30 seconds. Add pasta, broth, the water, salt, and pepper, mix to combine. Bring to boiling; reduce heat to low. Simmer, covered, for 10 to 15 minutes or until pasta is tender.
- Make the Alfredo Sauce: Stir in peas and butter; mix to combine. Once the butter has melted, add heavy cream, Parmesan, cream cheese (if using), and reserved cooked bacon. Mix until well combined. Cook until the sauce has thickened. Taste and adjust the seasoning, adding more salt and/or black pepper, if necessary.
- Serve: Top with more shredded cheese, if desired. Serve immediately.
Variations you can apply to this recipe
Pasta: This time I used rigatoni pasta, but you can use any kind of pasta you like. Please keep in mind that the cooking time may vary depending on the type of pasta you use.
Cheese: I love the combination of Parmesan and Mascarpone cheese, but you can use any Asiago, Pecorino Romano, or even Manchego. The addition of Mascarpone or cream cheese will make the dish ultra-creamy.
Veggies: I think peas are just perfect, but you can also use asparagus, mushrooms, corn, peppers, etc…
Meats: Substitute bacon for diced chicken, shrimp, diced ham or omit the meat all the way for a meatless version.
Storing Instructions
Store pasta leftovers in a tightly sealed container in the refrigerator for up to 3 days.
Reheat in the stovetop or microwave with a splash of milk, just be sure to stir frequently to avoid sticking.
More Recipes You’ll Love
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- Cheesy Gnocchi Casserole
- Instant Pot Teriyaki Turkey Meatballs
- Easy Eggless Meatloaf
- More dinner recipes…
One-Pot Creamy Alfredo Pasta with Bacon and Peas
Equipment
Ingredients
- 8 slices bacon, coarsely chopped
- 3 cloves garlic, minced
- 16 oz (454 gr) dried pasta (I used rigatoni)
- 3 cups (720 ml) chicken broth
- 2 cups (480 ml) water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups frozen peas
- 1/4 cup (58 gr) butter (half stick)
- 2 cup (480 ml) heavy cream
- 1 cup (90 gr) Parmesan cheese, shredded (you can also use Asiago cheese or Pecorino Romano)
- 4 oz (115 gr) Mascarpone cheese or cream cheese optional, see notes
Instructions
- In a large deep skillet cook the bacon until crisp over medium heat. Remove the bacon from the skillet and drain on a paper towel. Set aside.
- Add garlic to the same skillet; saute and stir for 30 seconds. Add pasta, broth, the water, salt, and pepper, mix to combine. Bring to boiling; reduce heat to low. Simmer, covered, for 10 to 15 minutes or until pasta is tender.
- Stir in peas and butter; mix to combine. Once the butter has melted, add heavy cream, Parmesan, cream cheese (if using), and reserved cooked bacon. Mix until well combined. Cook for about 3 -5 minutes, or until the sauce has thickened. Taste and adjust the seasoning, adding more salt and/or black pepper, if necessary.
- Top with more shredded cheese, if desired. Serve immediately.
Nutrition
Originally posted in August 2015, post content edited to add more helpful information, no change to the recipe in September 2020.
What is your “egg free” go to brand of pasta? We struggle to find pasta that isn’t made in a facility that processes egg products and find very few brands that work.
Hello M! I like DeCecco, Colavita, and Wegmans brands. I highly recommence checking labels all the time because ones in a while they’re in a shared facility. Hope that helps!
Yum, love easy recipes like this! and gorgeous pictures as always! xoxo