Description
A bright and comforting dish of pasta coated in a silky Parmesan cream with tender chicken and sweet peas, ready in about 25 minutes.
Ingredients
Scale
- 8 ounces pasta (penne or fusilli)
- 1 tablespoon olive oil
- 2 chicken breasts, diced
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente; drain and set aside. Pat the diced chicken dry and season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes. Transfer to a plate and keep warm.
- Reduce heat to low-medium and add the minced garlic to the skillet. Cook for about 1 minute until fragrant. Add the peas and stir for 30 seconds, then pour in the heavy cream and bring to a gentle simmer.
- Return the cooked chicken to the skillet. Add the cooked pasta and grated Parmesan; stir until combined and the sauce becomes creamy. Season with salt and pepper to taste. Serve warm, garnished with parsley.
Notes
For best texture, serve immediately. Store in an airtight container for up to 3 days. Reheat gently with a splash of cream or milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 870
- Sugar: 3g
- Sodium: 650mg
- Fat: 41g
- Saturated Fat: 24g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 5g
- Protein: 52g
- Cholesterol: 150mg