Creamy chicken Alfredo with peas is one of those meals that feels indulgent but still comforting in a familiar, everyday way.
It’s the kind of dinner I make when I want something rich and satisfying without turning it into a whole event.
The peas add a bit of freshness that cuts through the creaminess, making this pasta feel balanced instead of heavy.
Behind the Recipe
This version came from wanting a classic Alfredo that didn’t feel flat or one-note. Adding peas was a small change that made a big difference, both in texture and flavor. Over time, this became a go-to when I needed a reliable pasta dish that everyone at the table would agree on.
Recipe Origin or Trivia
Alfredo sauce originated as a simple butter and cheese sauce in Italy, but the creamy version became popular elsewhere, especially when paired with chicken. Adding vegetables like peas is a common home-style twist to bring contrast and color.
Why I Love This Recipe (And You Will Too)
- Rich and creamy: Classic Alfredo texture
- Balanced flavors: Peas add freshness
- Family-friendly: Mild and comforting
- One-skillet finish: Easy cleanup
- Customizable: Works with different pastas
- Weeknight ready: Straightforward steps
- Filling: Protein and carbs in one dish
Chef’s Pro Tips for Perfect Results
- Salt pasta water well: Builds flavor early
- Don’t overcook chicken: Keeps it juicy
- Simmer cream gently: Avoids splitting
- Use freshly grated Parmesan: Melts smoothly
- Add pasta last: Prevents over-thickening
Ingredients in This Recipe
- Fettuccine (12 oz): Classic Alfredo pasta
- Frozen peas (2 cups): Sweet bursts of freshness
- Chicken breasts (1 lb): Lean protein base
- Garlic (4 cloves): Savory depth
- Heavy cream (1 cup): Creates rich sauce
- Parmesan cheese (½ cup): Salty, nutty finish
- Butter (2 tbsp): Adds richness
- Salt and pepper: Essential seasoning
Kitchen Tools You’ll Need
- Large pot: For boiling pasta
- Skillet or sauté pan: For sauce and chicken
- Strainer or colander: To drain pasta
- Measuring cups and spoons: Accuracy matters
- Cooking spoon: For stirring sauce
Instructions for Making This Recipe
- Cook pasta: Boil in salted water until al dente, then drain
- Cook chicken: Sauté in butter until golden and cooked through
- Remove chicken: Set aside to prevent overcooking
- Cook garlic: Add to skillet and sauté briefly
- Add cream: Simmer gently until slightly thickened
- Add cheese: Stir in Parmesan until smooth
- Combine: Add chicken and peas to sauce
- Add pasta: Toss until fully coated
- Serve: Hot, with extra Parmesan if desired
Ingredient Substitutions
- Fettuccine: Penne or linguine
- Heavy cream: Half-and-half (lighter result)
- Chicken: Shrimp or mushrooms
- Peas: Broccoli florets or spinach
Ingredient Spotlight
- Heavy Cream: Gives Alfredo its signature body
- Parmesan Cheese: Thickens and adds umami
Creamy Chicken Alfredo with Peas
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following package instructions. Drain and set aside.
- Heat a large skillet over medium heat, add a tablespoon of butter, and cook the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Add the remaining butter to the skillet, then stir in the minced garlic. Cook until fragrant, about 1 minute, and the mixture begins to smell aromatic.
- Pour in the heavy cream, bringing it to a gentle simmer while stirring constantly. Let it cook for 2-3 minutes until slightly thickened.
- Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Add the cooked chicken and thawed peas to the sauce, stirring to combine. Cook for another 2 minutes until the peas are heated through and the sauce is evenly colored.
- Gently fold the cooked pasta into the skillet, tossing to coat thoroughly with the creamy sauce and evenly distribute the chicken and peas. Let everything warm together for a minute.
- Serve the pasta hot, garnished with extra Parmesan cheese if desired, and enjoy the rich, creamy texture with bright pops of peas.
Texture & Flavor Secrets
- Silky sauce: Comes from gentle heat
- Juicy chicken: Cooked separately first
- Fresh contrast: Peas lighten the dish
What to Avoid
- High heat: Can cause sauce to separate
- Pre-shredded cheese: Doesn’t melt as smoothly
- Overcooking pasta: Makes dish heavy
Nutrition Facts (Approximate, per serving)
- Calories: 560
- Protein: 38 g
- Fat: 32 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Sodium: 680 mg
Make-Ahead and Storage Tips
- Make ahead: Best fresh, but stores well
- Storage: Refrigerate up to 3 days
- Reheating: Gently with a splash of cream or milk
How to Serve This Dish
- With garlic bread: Classic pairing
- With a green salad: Adds balance
- As a stand-alone meal: Very filling
Creative Leftover Transformations
- Baked pasta: Add breadcrumbs and bake
- Stuffed peppers: Use as filling
- Pasta skillet: Reheat with extra peas
Variations to Try
- Garlic-heavy: Add extra cloves
- Herb Alfredo: Add parsley or basil
- Spicy: Add chili flakes
- Extra creamy: Add more cream
- Vegetable-packed: Add mushrooms or zucchini
FAQs
- Can I use milk instead of cream? Yes, but thinner
- Is this freezer-friendly? Not ideal
- Can I use rotisserie chicken? Yes
- Why is my sauce thick? Parmesan sets as it cools
- Can I make it gluten-free? Use GF pasta
- Do peas need cooking? Just thawed
- Can I add bacon? Yes, for extra flavor
- Is this kid-friendly? Very much so
- What pasta works best? Fettuccine
- Can I double it? Yes, use a large pan
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
