Creamy Chicken and Peas Pasta
This chicken and peas creamy pasta combines tender slices of chicken with bright, sweet peas in a rich, velvety sauce. The dish is cooked with simple techniques like sautéing, boiling, and tossing, resulting in a comforting yet vibrant final presentation. The creamy sauce coats the pasta smoothly, while the peas add a pop of color and freshness.
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Calories: 550kcal
Servings: 4
Equipment
- Large skillet or sauté pan
- Pot for cooking pasta
- Colander
Ingredients
- Chicken breasts boneless and skinless – 2 pieces
- Fresh or frozen peas – 1 cup
- Heavy cream – 1 cup
- Garlic minced – 3 cloves
- Short pasta penne or fusilli, cooked al dente – 8 oz
- Parmesan cheese freshly grated – 1/2 cup
- Extra-virgin olive oil – 2 tablespoons
- Salt – to taste
- Freshly cracked black pepper – to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente
- Drain pasta, reserving a small amount of cooking water
- Heat olive oil in a large skillet over medium heat
- Add sliced chicken to the skillet and cook for 6-7 minutes, until golden and fully cooked
- Remove chicken and set aside
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant
- Pour in heavy cream and bring to a gentle simmer
- Stir in Parmesan cheese and let the sauce thicken slightly
- Add peas and cook for 2-3 minutes until heated through
- Return chicken to the skillet and toss with the sauce
- Add cooked pasta to the skillet, tossing gently to coat
- Season with salt, pepper, and more Parmesan if desired
- Serve warm
Nutrition
Calories: 550kcal | Carbohydrates: 70g | Protein: 35g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 120mg | Sodium: 600mg | Potassium: 800mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 250mg | Iron: 3mg