Why You’ll Love This Recipe

This dish is as easy as it is delicious. The sweet peas add a pop of color and natural sweetness, while the chicken provides satisfying protein. Whether made with a creamy garlic sauce, a splash of lemon, or just a bit of Parmesan, it’s the kind of meal that comes together quickly with pantry and freezer staples. It’s kid-friendly, meal-prep-friendly, and endlessly adaptable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs
olive oil or butter
salt and pepper
garlic cloves
frozen or fresh green peas
heavy cream or milk
Parmesan cheese
pasta (penne, fusilli, or spaghetti)
chicken broth or reserved pasta water
lemon juice (optional)
fresh parsley or basil (optional, for garnish)

Directions

Cook the pasta according to package directions until al dente. In the last 2 minutes of cooking, add peas to the pot. Drain and set aside.
Season chicken with salt and pepper. In a large skillet, heat olive oil over medium heat and cook chicken until golden and fully cooked. Remove and slice.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Add chicken broth and bring to a simmer. Stir in cream or milk and cook for a few minutes until slightly thickened.
Return chicken to the skillet, along with cooked pasta and peas. Stir to coat.
Mix in Parmesan cheese until melted and smooth. Add lemon juice if using, and season with salt and pepper to taste.
Serve hot, garnished with fresh herbs and extra Parmesan.

Servings and timing

This recipe serves 4 people and takes about 25–30 minutes from start to finish, making it a fast and satisfying meal.

Variations

Creamy Upgrade: Add cream cheese or a splash of mascarpone for extra richness.
Cheese Swap: Use Romano or Pecorino for a sharper flavor.
Add Veggies: Mix in spinach, asparagus, or mushrooms.
Lighter Version: Use whole milk or just pasta water and a touch of cheese.
Gluten-Free Option: Use your favorite gluten-free pasta.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm on the stovetop with a splash of broth, cream, or water to loosen the sauce. You can also microwave in 30-second intervals, stirring in between.

FAQs

Can I use canned peas?

Yes, but add them at the very end of cooking since they’re already soft.

What kind of pasta works best?

Short pasta like penne or fusilli is great, but spaghetti and linguine work just as well.

Can I use rotisserie chicken?

Absolutely. Just shred and stir it in at the end to heat through.

Can I make this dish dairy-free?

Yes, use a plant-based milk and dairy-free Parmesan alternative.

Is this good for meal prep?

Yes, it stores and reheats well for lunch or dinner throughout the week.

How do I keep the peas bright and green?

Don’t overcook them — just add them in the last 1–2 minutes of pasta cooking.

Can I make it more flavorful?

Add lemon zest, red pepper flakes, or a splash of white wine to the sauce.

Can I freeze Chicken and Pea Pasta?

It’s best fresh, but can be frozen. Reheat gently with added liquid to restore the sauce.

How do I thicken the sauce?

Simmer longer or add more cheese. A spoonful of cream cheese also works well.

What can I serve with this pasta?

A side salad, garlic bread, or roasted vegetables make great accompaniments.

Conclusion

Chicken and Pea Pasta is a light, creamy, and satisfying dish that’s perfect for any night of the week. With minimal ingredients and maximum flavor, it’s a reliable go-to recipe that the whole family will enjoy. Whether you’re cooking from your pantry or planning ahead, this dish delivers comfort and freshness in every bite.

Chicken and Pea Pasta

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Chicken and Pea Pasta is a creamy, comforting dish made with tender chicken, sweet green peas, and pasta tossed in a light garlic-Parmesan sauce. It’s quick to make and perfect for busy weeknights or cozy dinners.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Instructions

Cook pasta according to package instructions until al dente. In the last 2 minutes of cooking, add peas to the pot. Drain and set aside.
Season chicken with salt and pepper. Heat olive oil in a large skillet over medium heat and cook chicken until golden and fully cooked. Remove and slice.
In the same skillet, sauté garlic for about 1 minute until fragrant.
Pour in chicken broth and bring to a simmer. Stir in cream or milk and cook for 3–4 minutes until slightly thickened.
Return sliced chicken to the skillet. Add the cooked pasta and peas, stirring to combine.
Stir in Parmesan cheese until melted and smooth. Add lemon juice if using. Season with salt and pepper to taste.
Serve hot, garnished with chopped parsley or basil and extra Parmesan if desired.

Notes

Use rotisserie chicken for a faster option.
Add a spoonful of cream cheese for a creamier texture.
Swap Parmesan with Pecorino or Romano for a sharper bite.
Add mushrooms or spinach for extra vegetables.
Don’t overcook peas — they should remain bright green and tender.

Nutrition

Serving Size: 1 1/2 cups
Calories: 460
Sugar: 3g
Sodium: 500mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 32g
Cholesterol: 90mg