If you are on the hunt for a comforting yet vibrant dish that combines wholesome ingredients with indulgent flavors, this Creamy Chicken and Pea Carbonara Pasta Recipe is about to become your new favorite dinner companion. Packed with tender chicken, sweet peas, and a sumptuous medley of cheeses melted into a luscious sauce, this dish delivers creamy richness without weighing you down. It’s a delightful twist on classic carbonara that brings freshness, protein, and a burst of color to your plate in just 30 minutes. Trust me, once you try this recipe, its irresistible creamy texture and garden-fresh notes will have you coming back again and again.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in creating the perfect balance of flavors and textures in the dish. From the protein-packed chicken and vibrant peas to the creamy blend of cheeses, every component elevates this recipe to something truly special.
- 200g chickpea spirals pasta: A great source of protein and fiber that holds sauce beautifully and adds subtle nuttiness.
- 120g frozen peas: Sweet and tender little bursts of color and flavor that brighten the dish.
- 150g sugar snap peas, halved diagonally: Adds a delightful crunch and fresh garden sweetness.
- 2 tsp extra virgin olive oil: For sautéing and imparting a fruity richness.
- 250g chicken breast fillets, cut into bite-sized pieces: Lean and tender protein that soaks up the sauce.
- 1 small brown onion, finely chopped: Adds savory depth and aromatic sweetness.
- 2 cloves garlic, minced: Provides a warm, fragrant punch that ties the flavors together.
- 1 cup (250ml) low-fat milk: Keeps the sauce creamy without heaviness.
- ½ cup (125ml) low-sodium chicken stock: Adds savory background umami to the sauce.
- ½ cup (50g) grated Parmesan cheese: Sharp and salty, a signature carbonara flavor.
- ¼ cup (25g) grated reduced-fat cheddar cheese: Adds a mild tang and creaminess.
- ¼ cup (25g) grated reduced-fat mozzarella cheese: Melts beautifully, creating smooth texture.
- ¼ cup (25g) grated reduced-fat Swiss cheese: Adds subtle nutty complexity.
- ¼ cup (25g) grated reduced-fat provolone cheese: Rounds out the cheese blend with mellow flavor.
- Salt and freshly ground black pepper, to taste: Essential seasonings to enhance every ingredient.
- Fresh parsley, chopped, for garnish: Provides a fresh herbal pop and vibrant color on top.
How to Make Creamy Chicken and Pea Carbonara Pasta Recipe
Step 1: Cook the Pasta and Peas
Start by cooking the pasta according to the package’s recommended time until it’s perfectly al dente. To get the peas just right—tender but still bright and crisp—add the frozen peas and sugar snap peas to the boiling water in the last 2 minutes of cooking. Then drain everything well and set aside to prepare for the next step. This method ensures the peas retain their fantastic texture and vibrant color, which really livens up the final dish.
Step 2: Cook the Chicken
Heat the extra virgin olive oil in a large skillet over medium heat. Add your cubed chicken breast and cook for about 3 to 4 minutes on each side, or until the pieces develop a golden brown crust and are cooked through. Once done, remove the chicken from the pan and set it aside. Cooking the chicken separately not only locks in juicy flavor but also creates a lovely sear that adds texture contrast to the creamy sauce later.
Step 3: Sauté the Onion and Garlic
In that same skillet, now wonderfully flavored with chicken juices, add the finely chopped brown onion and minced garlic. Sauté these gently for about 3 minutes until the onion softens and becomes translucent, and the garlic releases its irresistible aroma. This step builds the savory foundation for your sauce—it’s where flavors start to marry beautifully.
Step 4: Make the Cheese Sauce
Pour in the low-fat milk and the low-sodium chicken stock to the skillet, stirring everything together before bringing it to a gentle simmer. Gradually add all your grated cheeses—the Parmesan, cheddar, mozzarella, Swiss, and provolone—while stirring continuously so they melt evenly into a gorgeously smooth, creamy sauce. Season with salt and freshly ground black pepper to taste. The combination of cheeses creates a sauce that’s rich, layered, and perfectly balanced, elevating this pasta dish into something truly comforting.
Step 5: Combine Everything
Return the cooked chicken, pasta, and peas to the skillet with your luscious sauce. Toss everything together gently until every bit is coated in the creamy mixture. This step makes sure each bite has that delicious harmony of chicken, tender pasta, sweet peas, and cheesy goodness—absolutely mouthwatering!
Step 6: Serve It Up
Serve your Creamy Chicken and Pea Carbonara Pasta Recipe immediately, garnished with a generous scattering of fresh chopped parsley. The parsley’s bright green and fresh taste cuts through the richness beautifully and makes the dish instantly inviting. Nothing beats plate-to-mouth moments when the warmth of this creamy pasta comforts your soul.
How to Serve Creamy Chicken and Pea Carbonara Pasta Recipe
Garnishes
Fresh parsley is the classic topping here, lending a fresh herbal note and vibrant color contrast. If you want to elevate it further, a light sprinkle of extra Parmesan cheese or a few twists of cracked black pepper really make the plating look professional and enhance flavors. A drizzle of a good quality extra virgin olive oil can also add a beautiful sheen and subtle fruity hint.
Side Dishes
Since this pasta offers a lovely balance of protein and veggies, pair it with something light and crisp on the side. A simple mixed green salad dressed with a tangy lemon vinaigrette or roasted seasonal vegetables would complement the creamy carbonara sauce perfectly without overwhelming your palate.
Creative Ways to Present
For a casual dinner party, serve this pasta in individual shallow bowls with extra parsley sprinkled just before serving. If you’re hosting a weeknight family dinner, try plating the pasta alongside a wedge of crusty garlic bread for dipping in the sauce. For a colorful twist, toss in some sun-dried tomatoes or garnish with edible flowers to impress your guests visually and tastefully.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken and Pea Carbonara Pasta Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keeping the sauce intact by storing everything together means the flavors mingle even more, making leftovers just as enjoyable as fresh.
Freezing
If you want to freeze leftovers, portion the pasta into freezer-safe containers and freeze for up to 1 month. For best results, slightly undercook the pasta at first so it doesn’t become mushy when reheated. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over low-medium heat, adding a splash of milk or chicken stock as needed to revive the creamy sauce consistency. Stir frequently to warm evenly and prevent sticking. Alternatively, gently microwave with a lid, stopping every minute to stir until piping hot.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While chickpea spirals add extra protein and texture, you can easily substitute with penne, fusilli, or even classic spaghetti to suit your preference or pantry stock.
Is there a substitute for the multiple cheeses if I only have one or two types?
Yes, you can simplify the cheese blend by using just Parmesan and mozzarella or cheddar. The key is to have a mix of sharp and melty cheeses to create a smooth, flavorful sauce.
Can I make this recipe dairy-free?
With some adjustments, yes! Use a dairy-free milk alternative and choose vegan cheese substitutes. While it won’t be the classic carbonara flavor, it’ll still be creamy and delicious.
How do I know when the chicken is fully cooked?
The chicken pieces should be golden brown on the outside and no longer pink in the center. Cooking for 3-4 minutes per side in the skillet usually ensures they’re cooked through and juicy.
Can I add other vegetables to this recipe?
Definitely! Vegetables like asparagus, spinach, or mushrooms can be excellent additions. Just adjust cooking times accordingly so everything finishes perfectly together.
Final Thoughts
There’s a special kind of joy in preparing and sharing a dish like this Creamy Chicken and Pea Carbonara Pasta Recipe. It’s one of those meals that feels both indulgent and nourishing, simple enough for a weekday dinner yet impressive enough for guests. The creamy sauce, tender chicken, and fresh peas make each mouthful sing, reminding us why homemade meals hold such warmth and comfort. I can’t wait for you to try this recipe and see how quickly it becomes a staple in your kitchen too!
Print
Creamy Chicken and Pea Carbonara Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Low Fat
Description
A creamy and comforting Chicken and Pea Carbonara Pasta made with a blend of reduced-fat cheeses and tender chicken breast, combined with nutritious peas and chickpea pasta for a delicious and healthier twist on a classic Italian dish. Ready in 30 minutes and perfect for a satisfying weeknight dinner.
Ingredients
Pasta and Peas
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Protein and Vegetables
- 250g chicken breast fillets, cut into bite-sized pieces
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 2 tsp extra virgin olive oil
- 1 cup (250ml) low-fat milk
- ½ cup (125ml) low-sodium chicken stock
- ¼ cup (25g) grated reduced-fat cheddar cheese
- ¼ cup (25g) grated reduced-fat mozzarella cheese
- ¼ cup (25g) grated reduced-fat Swiss cheese
- ¼ cup (25g) grated reduced-fat provolone cheese
- ½ cup (50g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and sugar snap peas to the boiling water. Drain the pasta and peas together and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 3-4 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.
- Make the Sauce: Pour in the low-fat milk and low-sodium chicken stock, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Gradually add the grated cheeses (Parmesan, cheddar, mozzarella, Swiss, and provolone), stirring continuously until the sauce is smooth and all cheeses are melted. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Return the cooked chicken, pasta, and peas to the skillet. Toss everything together well so the pasta and chicken are fully coated with the creamy cheese sauce.
- Serve: Serve the pasta immediately, garnished with chopped fresh parsley for a fresh burst of flavor.
Notes
- You can substitute chickpea spirals with any preferred pasta such as penne or fusilli.
- For a lower-fat option, use milk with the lowest fat content you prefer.
- Feel free to add a pinch of red chili flakes for some heat if desired.
- Make sure not to overcook the pasta or peas to keep them tender but crisp.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
