Silky, savory, and brimming with comfort, Creamy Chicken and Pea Carbonara Pasta is the kind of meal that brings everyone to the table. Imagine tender pieces of chicken mingling with sweet peas and ribbons of al dente pasta, all coated in the most luscious Parmesan cream sauce. This recipe is my go-to when I want something indulgent yet simple, with classic Italian-American charm that suits both weeknights and special occasions. The best part? It comes together in about 30 minutes, so you can savor something spectacular even on your busiest day.
Ingredients You’ll Need
Each item in this recipe is chosen for its distinct contribution—whether it’s creaminess, a burst of freshness, or a savory edge. Gathering these few, well-selected ingredients ensures every forkful of Creamy Chicken and Pea Carbonara Pasta is both effortless and rich in flavor.
- Spaghetti or fettuccine pasta (12 oz): Choose your favorite shape for the perfect canvas. Spaghetti wraps beautifully with the sauce, while fettuccine brings extra silkiness.
- Olive oil (2 tablespoons): This creates a fragrant base for sautéing the chicken, infusing the recipe with rich Mediterranean notes.
- Boneless, skinless chicken breasts (2, cut bite-sized): The star protein, turning the dish into a satisfying, full meal.
- Garlic (3 cloves, minced): Brings that signature aromatic warmth every good carbonara twist needs.
- Frozen peas (1 cup, thawed): A burst of color and a touch of sweetness for balance and freshness.
- Large egg yolks (4): These create the signature creamy texture with zero creaminess from actual cream cheese (the trick of true carbonara magic!).
- Grated Parmesan cheese (1 cup): A punch of umami and saltiness that melds everything together.
- Heavy cream (1/2 cup): Added for modern richness, giving the sauce its irresistible, velvety consistency.
- Salt and freshly ground black pepper to taste: The final seasoning flourish to make all the flavors pop.
- Chopped fresh parsley (optional): Brings a sense of color and freshness that really finishes the plate.
How to Make Creamy Chicken and Pea Carbonara Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a rolling boil. Drop in your pasta and cook it until it’s perfectly al dente according to package instructions. Before draining, be sure to scoop out a cup of that starchy pasta water—you’ll thank yourself later when it’s time to make that creamy sauce silky and clingy.
Step 2: Sauté the Chicken
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Scatter in the chicken pieces in a single layer and cook, stirring occasionally, until they’re golden on the outside and just cooked through—about 5 to 7 minutes. Golden bits at the bottom of the pan mean even more flavor sneaking into your Creamy Chicken and Pea Carbonara Pasta!
Step 3: Add Garlic and Peas
Once the chicken is cooked, add the minced garlic right into the pan and stir it around for about a minute, just until it’s fragrant. Toss in the thawed peas and cook for another minute or two. They’ll pop with color and sweetness, offering gorgeous contrast to the savory chicken.
Step 4: Prepare the Creamy Carbonara Sauce
In a medium mixing bowl, whisk together the egg yolks, Parmesan cheese, and heavy cream until the mixture is creamy and smooth. This magic trio forms the heart of the sauce, ensuring every bite of Creamy Chicken and Pea Carbonara Pasta is a celebration of rich, velvety flavor.
Step 5: Combine Everything
Reduce your skillet heat to low. Add the drained pasta to the chicken and pea mixture, tossing well to let the flavors mingle. Take the pan off the heat—this bit is crucial for carbonara perfection. Slowly pour the egg-Parmesan-cream mixture over the pasta, stirring constantly and quickly to coat every strand. Then, add the reserved pasta water a little at a time until your sauce is as creamy as you like it, never runny, never dry—just right!
Step 6: Season and Serve
Season everything generously with salt and freshly ground black pepper to taste. Pile your Creamy Chicken and Pea Carbonara Pasta into bowls right away, and (if you wish) shower each portion with fresh parsley for a final spark of green and flavor.
How to Serve Creamy Chicken and Pea Carbonara Pasta
Garnishes
A little flourish goes a long way! Sprinkle plenty of extra Parmesan and a scattering of freshly chopped parsley over each steaming bowl. Cracked black pepper adds a subtle, peppery bite that takes the Creamy Chicken and Pea Carbonara Pasta up a notch.
Side Dishes
This is a meal you can enjoy all on its own, but a bright, lemony arugula salad or a few slices of crusty bread for dipping into that luscious sauce might just make dinner unforgettable.
Creative Ways to Present
Be playful! Try twirling the pasta into high, restaurant-style nests, serve it up in a warm shallow bowl, or top with a soft-boiled egg for extra indulgence. For sharing, pile it onto a big platter and let everyone dig in family-style.
Make Ahead and Storage
Storing Leftovers
Any leftover Creamy Chicken and Pea Carbonara Pasta can be stored in an airtight container in the refrigerator for up to three days. The pasta will soak up some of that sauce, making it even richer after a day or two.
Freezing
Creamy sauces with eggs and dairy don’t always freeze gracefully, but if you must, pack cooled portions tightly and freeze for up to one month. The texture may change a bit, but a gentle reheat with a splash of cream or milk brings back most of the original magic.
Reheating
Warm leftovers in a skillet over low heat, adding a spoonful or two of milk or cream as needed to restore the sauce’s silkiness. Stir gently and heat slowly to avoid overcooking the eggs—patience will reward you with creamy goodness every time.
FAQs
Can I use rotisserie chicken to save time?
Absolutely! Shredded rotisserie chicken is a fantastic shortcut for busy nights. Just toss it in with the peas and garlic to warm through before adding the pasta.
Is there a way to make this dish lighter?
For a lighter take on Creamy Chicken and Pea Carbonara Pasta, you can swap the heavy cream for half-and-half or even whole milk, keeping an eye out for a slightly thinner sauce but all the same comforting flavor.
What other vegetables could I add?
Don’t stop at peas! Tender asparagus, sautéed mushrooms, or baby spinach would all be delicious in this pasta, adding depth and color while keeping with the springtime vibe.
Will this recipe work with other cheeses?
Parmesan is classic, but Pecorino Romano or even a blend of Grana Padano can do wonders here. Just make sure you use a hard, sharp cheese for that signature flavor punch.
How do I prevent the eggs from scrambling in the sauce?
That’s the secret to a silky carbonara! Always remove the pan from the heat before adding in your egg and cream mixture. Stir constantly, and use the reserved pasta water to thin things out as needed. It’s all about gentle heat and constant motion.
Final Thoughts
If you’re looking to impress without stress, Creamy Chicken and Pea Carbonara Pasta is your answer. It’s cozy enough for a night in but worthy of a dinner party spotlight. Don’t wait for a reason—treat yourself and your favorites to a bowl of pure comfort and joy tonight!
Print
Creamy Chicken and Pea Carbonara Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this Chicken and Pea Carbonara Pasta. A luscious combination of tender chicken, sweet peas, and a rich Parmesan cream sauce, all tossed with perfectly cooked pasta.
Ingredients
For the Pasta:
- 12 oz spaghetti or fettuccine pasta
For the Chicken and Sauce:
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts (cut into bite-sized pieces)
- 3 cloves garlic (minced)
- 1 cup frozen peas (thawed)
- 4 large egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the pasta: Boil pasta until al dente, then drain and set aside.
- Sauté chicken and peas: Cook chicken in olive oil until golden, then add garlic and peas.
- Prepare the sauce: Whisk together egg yolks, Parmesan, and cream until smooth.
- Combine all: Add pasta to the skillet, pour in the sauce, and toss to combine. Adjust consistency with reserved pasta water.
- Season and serve: Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Use rotisserie chicken for a quicker version.
- Add a pat of butter for extra richness.
- Substitute pancetta for chicken if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 440mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 225mg
