Name: Creamy Chicken Alfredo with Peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz fettuccine or pasta of choice (spaghetti, penne, or linguine work well); 2 cups frozen peas, thawed; 1 lb boneless skinless chicken breasts, cut into bite-sized pieces; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese (plus extra for serving); 2 tbsp butter; Salt and freshly ground black pepper to taste

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I’ve been making this creamy chicken Alfredo with peas for years when I want something fast, comforting, and a little indulgent. Tender bites of chicken, bright green peas, and a Parmesan-laced cream sauce toss with fettuccine for an easy weeknight meal that still feels special. If you like hearty, saucy pasta dinners that come together quickly, this one will be a go-to — and it shares the same satisfying, oven-to-table comfort that I love in baked chicken ricotta meatballs with spinach Alfredo.

Why you’ll love this dish

This recipe balances rich and fresh: heavy cream and Parmesan give you a silky sauce, while peas add color and a pop of sweetness. It’s fast (30 minutes from start to finish), budget-friendly when you use frozen peas and pantry pasta, and kid-approved — most families appreciate the creamy, familiar flavors.

“A simple, creamy pasta that tastes like a restaurant dish but takes only one skillet and half an hour. The peas make it feel lighter without losing comfort.” — Home cook review

It’s perfect for weeknights, casual date nights, or any time you want a dinner that feels a little elevated without fuss. If you enjoy finger foods and crowd-pleasers, you might also like the playful, cheesy appeal of cheesy jalapeño ranch chicken poppers for parties.

The cooking process explained

Before you start: you’ll brown the chicken, make the sauce in the same pan to capture those browned bits, then combine pasta, peas, and chicken so everything gets coated. Expect three main stages: cook pasta, cook chicken, make the cream sauce and finish. That simple rhythm keeps cleanup low and flavors concentrated. For a similar method focusing on silky garlic sauce techniques, see chicken with creamy garlic sauce.

Gather these items

Key ingredients

12 oz fettuccine or pasta of choice (spaghetti, penne, or linguine work well)
2 cups frozen peas, thawed
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese (plus extra for serving)
2 tbsp butter
Salt and freshly ground black pepper to taste

Notes and substitutions:

Use half-and-half plus a tablespoon of flour if you want a lighter sauce, but the texture will be slightly less rich.
For vegetarian version, swap chicken for roasted mushrooms or crispy tofu.
Freshly grated Parmesan melts smoother than pre-grated blends.

Step-by-step overview

Boil salted water and cook pasta until al dente. Drain and reserve a little pasta water.
Brown seasoned chicken in butter until cooked through; remove and set aside.
Sauté garlic in the same pan, add cream and simmer until slightly thickened.
Stir in Parmesan until smooth; season with salt and pepper.
Add chicken and peas; heat through.
Toss in pasta to coat; finish with extra cheese and serve.

Directions to follow

Fill a large pot with water and salt it generously. Bring to a boil and cook 12 oz fettuccine until al dente according to package directions. Drain and set aside; reserve 1/2 cup pasta water if you want to loosen the sauce later.
Heat a large skillet over medium. Add 1 tablespoon butter. Season the chicken pieces with salt and pepper and add them to the pan.
Cook the chicken undisturbed for 2–3 minutes, then stir and cook another 3–4 minutes until golden and cooked through. Remove chicken to a plate.
Add the remaining 1 tablespoon butter to the skillet. Add the minced garlic and stir for about 1 minute until fragrant — don’t let it brown.
Pour in 1 cup heavy cream and bring to a gentle simmer, stirring constantly. Let it cook 2–3 minutes until it begins to thicken.
Reduce heat to low and stir in 1/2 cup grated Parmesan until the sauce is smooth and creamy. Taste and season with salt and pepper.
Return the chicken and add the thawed peas. Stir to combine and cook 1–2 minutes until peas are heated through and the sauce is evenly colored.
Add the cooked pasta to the skillet. Toss gently to coat, adding a splash of reserved pasta water if the sauce feels too thick.
Serve immediately with extra Parmesan on top.

Best ways to enjoy it

Plate with a shallow bowl to keep the sauce from spreading; twirl fettuccine into neat nests for a polished look.
Pair with a crisp green salad (arugula, lemon vinaigrette) or garlic-roasted broccoli to cut the richness.
Serve with crusty bread to mop up extra sauce and a glass of chilled Sauvignon Blanc or an unoaked Chardonnay.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container. Eat within 3–4 days.
To reheat, warm gently on the stovetop over low heat with a splash of cream or milk to revive the sauce, stirring frequently. You can also microwave in short bursts, stirring between intervals.
To freeze: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge and reheat gently; sauce texture may loosen slightly — stirring in hot milk or cream restores creaminess.
Food safety note: always reheat until steaming hot (165°F / 74°C) and discard if left out at room temperature longer than 2 hours.

Helpful cooking tips

Don’t overcook the pasta; al dente texture helps the noodles hold the sauce better.
Use fresh-grated Parmesan for a silkier finish — pre-grated powders contain anti-caking agents that can make sauces grainy.
If the sauce gets too thick, add reserved pasta water a tablespoon at a time; the starch helps the sauce cling.
Brown the chicken well — those browned bits (fond) add a lot of flavor to the sauce.
For flavor depth, finish with a squeeze of lemon or a pinch of nutmeg.
If you like a spicy kick, try a touch of chili flakes — inspired twists like the heat in fiery chicken ramen with creamy garlic sauce can guide spicy adjustments.

Creative twists

Mushroom & spinach Alfredo: swap peas for sautéed mushrooms and a couple handfuls of spinach.
Sun-dried tomato & basil: stir in chopped sun-dried tomatoes and torn basil leaves for brightness.
One-pan version: brown chicken and cook pasta in a wide skillet with extra liquid for a one-pot shortcut (reduce cream slightly).
Low-carb: use zucchini ribbons or shirataki noodles and reduce cream to keep the sauce lighter.

Helpful answers

Q: How long does this take to make?
A: From start to finish plan on 25–35 minutes. Chicken cooks quickly when cut into bite-sized pieces.

Q: Can I use frozen chicken?
A: Cooked frozen chicken can be added, but raw frozen chicken should be thawed first for even cooking and food safety.

Q: Can I make this dairy-free?
A: Yes — use a dairy-free cream (oat or coconut) and a vegan Parmesan. The texture will differ slightly but will still be creamy.

Q: Will the peas get mushy?
A: If you use thawed frozen peas and add them only at the end (1–2 minutes), they keep their pop and color.

Q: Can I swap the pasta shape?
A: Absolutely. Penne, rigatoni, or linguine are excellent alternatives that capture the sauce well.

Conclusion

This creamy chicken Alfredo with peas is a reliable, comforting dinner that’s fast enough for weeknights and tasty enough for guests. For other takes on chicken-and-pasta comfort food, you might enjoy the version with penne and peas in Chicken Alfredo with Penne and Peas – Taste And See, or a simple, quick weeknight twist in One Pot Chicken Alfredo – Quick Weeknight Meals.