Print

Creamy Chicken Alfredo Pasta with Peas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Chicken Alfredo Pasta with Peas is a comforting and satisfying dish featuring tender chicken, a rich Alfredo sauce, and sweet green peas tossed with fettuccine or your favorite pasta.

Ingredients

Scale
  • 12 oz fettuccine or pasta of choice
  • 2 tbsp olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and black pepper to taste
  • 2 cloves garlic, minced
  • 2 tbsp butter
  • 1 1/2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup frozen peas (thawed)
  • 1/4 tsp ground nutmeg (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
  3. Season the chicken with salt and pepper, then cook until golden and cooked through, about 5–7 minutes. Remove from skillet and set aside.
  4. In the same skillet, reduce heat to medium. Add butter and minced garlic, cooking for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer.
  6. Stir in Parmesan cheese and nutmeg (if using), and whisk until the sauce is smooth and slightly thickened.
  7. Add the cooked chicken and peas to the sauce, stirring to combine and heat through.
  8. Toss in the cooked pasta until fully coated with the sauce.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Use rotisserie or leftover cooked chicken to save time.
  • Substitute half-and-half for a lighter sauce, but it may be less rich.
  • Frozen peas can be added directly to the sauce if not thawed—just cook a few minutes longer.
  • For extra flavor, add a pinch of red pepper flakes or sautéed mushrooms.

Nutrition

Find it online: https://tastyera.com/creamy-chicken-alfredo-pasta-with-peas/