Creamy Chicken Alfredo with Peas
A fast and comforting creamy chicken Alfredo with tender chicken, bright green peas, and a Parmesan-laced cream sauce tossed with fettuccine.
Ingredients
Pasta and Peas
- 12 oz fettuccine or pasta of choice spaghetti, penne, or linguine work well
- 2 cups frozen peas, thawed
Chicken and Sauce Base
- 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
Instructions
Cooking the Pasta
- Fill a large pot with water and salt it generously. Bring to a boil and cook 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.
Cooking the Chicken
- 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.
Making the Sauce
- 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 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 grated Parmesan until the sauce is smooth and creamy. Taste and season with salt and pepper.
Finishing the Dish
- 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.
Notes
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 or garlic-roasted broccoli to cut the richness. Serve with crusty bread and a glass of chilled Sauvignon Blanc or an unoaked Chardonnay.