Description
A delicious creamy pasta dish featuring chicken, peas, and Parmesan.
Ingredients
Scale
- 2 pieces boneless skinless chicken breasts
- 1 cup fresh or frozen peas
- 1 cup heavy cream
- 3 cloves garlic, minced
- 8 oz short pasta (penne or fusilli, cooked al dente)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons extra-virgin olive oil
- to taste salt
- to taste freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Drain pasta, reserving a small amount of cooking water.
- Heat olive oil in a large skillet over medium heat.
- Add sliced chicken to the skillet and cook for 6-7 minutes, until golden and fully cooked.
- Remove chicken and set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
- Pour in heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese and let the sauce thicken slightly.
- Add peas and cook for 2-3 minutes until heated through.
- Return chicken to the skillet and toss with the sauce.
- Add cooked pasta to the skillet, tossing gently to coat.
- Season with salt, pepper, and more Parmesan if desired.
- Serve warm.
Notes
- This dish is versatile; you can add other vegetables like spinach.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 680
- Sugar: 2g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg