If you’re on the lookout for a comforting yet bright pasta dish to jazz up your dinner routine, this Creamy Chicken and Pea Carbonara Pasta Recipe is absolutely the one to try. It brilliantly combines tender chicken pieces and vibrant peas with a luscious, cheesy sauce that clings to every twist of pasta. This recipe isn’t just rich in flavor but also boasts a fantastic balance of textures—from the slight snap of sugar snap peas to the creamy, cheesy warmth that makes you swoon. Whether it’s a busy weeknight or a relaxed weekend meal, this dish will quickly become your new favorite pasta indulgence.
Ingredients You’ll Need
What makes this Creamy Chicken and Pea Carbonara Pasta Recipe so easy and delightful is the simplicity of its ingredients. Each one plays a part—from adding freshness and color to boosting depth and silkiness in the sauce. Let’s check out what you’ll need:
- 200g chickpea spirals pasta: A great twist on classic pasta, packed with protein and fiber for a wholesome base.
- 120g frozen peas: Sweet little bursts of color and freshness, perfect for adding natural sweetness and texture.
- 150g sugar snap peas, halved diagonally: Their crisp snap gives a wonderful contrast in every bite.
- 2 tsp extra virgin olive oil: For sautéing the chicken and aromatics, adding a fruity depth.
- 250g chicken breast fillets, cut into bite-sized pieces: The star protein, tender and juicy, pulling the dish together.
- 1 small brown onion, finely chopped: Adds a subtle sweetness and savory foundation for the sauce.
- 2 cloves garlic, minced: Nothing beats that fragrant garlicky warmth that lifts all the flavors.
- 1 cup (250ml) low-fat milk: Keeps the sauce creamy without being heavy.
- ½ cup (125ml) low-sodium chicken stock: Introduces depth and savory complexity.
- ½ cup (50g) grated Parmesan cheese: Essential for that classic carbonara tang and umami.
- ¼ cup (25g) grated reduced-fat cheddar cheese: Brings a gentle sharpness and smooth melt.
- ¼ cup (25g) grated reduced-fat mozzarella cheese: Adds stretchy creaminess that every carbonara needs.
- ¼ cup (25g) grated reduced-fat Swiss cheese: Lightly nutty tones that deepen the sauce’s flavor profile.
- ¼ cup (25g) grated reduced-fat provolone cheese: Another layer of mellow, creamy goodness.
- Salt and freshly ground black pepper, to taste: Simple but powerful in seasoning.
- Fresh parsley, chopped, for garnish: Brings brightness and a pop of green color to finish off the dish.
How to Make Creamy Chicken and Pea Carbonara Pasta Recipe
Step 1: Cook the Pasta and Peas
Start with perfectly al dente pasta—follow the package instructions but add those peas in the last two minutes to gently cook them without losing their bright color and crunch. Drain everything, and keep it ready for the sauce to come together.
Step 2: Sear the Chicken to Juicy Perfection
In a warm skillet, the chicken meets olive oil and gets a beautiful golden crust. Cook it on each side for 3-4 minutes until no longer pink inside. This step locks in juices and creates that savory foundation for the whole dish. Once done, set the chicken aside to rest briefly.
Step 3: Sauté Onion and Garlic Aromatics
Using the same skillet, toss in the chopped onion and garlic. They soften and release those mouthwatering aromas that hint at the comfort to come. Sauté for about 3 minutes until translucent and just sweetened.
Step 4: Craft the Creamy Cheese Sauce
Pour in the milk and chicken stock, stirring to marry them together. Bring the mixture to a gentle simmer and begin folding in your blend of grated cheeses slowly, stirring continuously. Watch as the sauce transforms into a silky, irresistible blanket of cheesy richness. Season thoughtfully with salt and freshly ground black pepper to bring out every layer of flavor.
Step 5: Bring It All Together
Return the cooked chicken, pasta, and peas into the skillet. Now the magic happens as you toss everything to coat completely with that dreamy sauce. Every bite should have the perfect harmony of creamy texture, juicy chicken, and sweet peas.
Step 6: Serve Immediately with Fresh Parsley
Once tossed, serve the dish promptly while it’s warm and luscious, topped with a sprinkle of fresh parsley for color and an herbaceous lift that brightens the whole plate.
How to Serve Creamy Chicken and Pea Carbonara Pasta Recipe
Garnishes
Fresh parsley is your best friend here, adding a pop of vivid green and fresh herbal notes. A little extra grated Parmesan or a drizzle of high-quality olive oil over the top makes it feel restaurant special without extra fuss.
Side Dishes
This creamy chicken and pea carbonara pairs beautifully with a crisp green salad tossed in a lemon vinaigrette to counterbalance the richness. Garlic bread or warm crusty rolls also complement the creamy textures perfectly, soaking up any leftover sauce.
Creative Ways to Present
For a twist, serve the carbonara in deep, wide bowls, layering the chicken and peas on top for visual appeal. Or try plating individual portions with a sprig of parsley and a small wedge of lemon alongside, hinting at a fresh zing to cut through the creaminess when squeezed over the dish.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Creamy Chicken and Pea Carbonara Pasta Recipe, store them in an airtight container in the fridge. It will keep well for up to 3 days. The flavors actually get a bit more melded, making it a tasty next-day meal too.
Freezing
While freezing pasta dishes with cream sauces can sometimes affect texture, you can freeze this dish in individual portions for up to one month. To minimize separation, cool the pasta completely before freezing and use freezer-safe containers or bags.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of milk or chicken stock to restore creaminess. Alternatively, microwave in short bursts, stirring in between to keep that sauce smooth and velvety.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! Chickpea spirals are great for added protein, but regular spaghetti, fettuccine, or penne work just as well and will soak up the sauce beautifully.
Is it possible to make this recipe vegetarian?
Yes, you can replace the chicken with sautéed mushrooms or a plant-based chicken alternative and use vegetable stock instead of chicken stock for a vegetarian-friendly dish.
Can I prepare the sauce in advance?
You can make the sauce ahead of time and store it in the fridge for up to a day. When ready, gently reheat and toss with freshly cooked pasta and chicken to keep everything fresh and creamy.
What kind of cheese works best for this carbonara?
The mix of Parmesan, cheddar, mozzarella, Swiss, and provolone cheeses provides a balanced flavor and melting texture that makes this carbonara so creamy and delicious, but feel free to adjust based on what you have on hand.
How can I make the dish lower in fat without sacrificing flavor?
Using low-fat versions of the cheeses and milk as in this recipe keeps it lighter while still creamy. Also, trimming any excess oil and cooking the chicken without skin helps reduce fat content without losing taste.
Final Thoughts
This Creamy Chicken and Pea Carbonara Pasta Recipe is a true crowd-pleaser that’s as comforting as a warm hug. It’s simple, packed with flavor, and irresistibly creamy, making it perfect for any night you want something special but fuss-free. Give it a go, and I promise this dish will be on your recipe rotation before you know it!
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
- Diet: Low Fat
Description
This Creamy Chicken and Pea Carbonara Pasta is a delightful twist on the classic Italian dish, featuring tender chicken breast, vibrant peas, and a luscious blend of five reduced-fat cheeses. Cooked with chickpea pasta for added protein and fiber, and combined in a creamy low-fat milk and chicken stock sauce, this recipe offers a balanced, flavorful meal perfect for a quick weeknight dinner.
Ingredients
Pasta and Vegetables
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Protein
- 250g chicken breast fillets, cut into bite-sized pieces
Produce
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped, for garnish
Dairy & Liquids
- 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
Oils & Seasonings
- 2 tsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
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. Once cooked, drain the pasta and peas 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 until softened and fragrant, about 3 minutes.
- Make the Sauce: Pour in the low-fat milk and low-sodium chicken stock, stirring to combine the ingredients. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan, cheddar, mozzarella, Swiss, and provolone cheeses while stirring continuously until the sauce is smooth and the cheeses have melted. Season with salt and freshly ground black pepper to your liking.
- Combine Everything: Return the cooked chicken, pasta, and peas to the skillet. Toss everything together thoroughly until well coated with the creamy cheese sauce.
- Serve: Serve the pasta immediately, garnished with freshly chopped parsley for a burst of color and flavor.
Notes
- For a vegetarian version, omit the chicken and consider adding mushrooms or tofu.
- Use low-sodium chicken stock to control the salt content.
- The blend of reduced-fat cheeses keeps the sauce creamy while lowering the fat content.
- Ensure not to overcook the pasta to maintain a firm texture.
- Fresh parsley can be substituted with basil or oregano if preferred.
