If you are looking for a comforting, flavorful dish that comes together in just about 30 minutes, the Creamy Chicken and Pea Carbonara Pasta Recipe is an absolute winner. This recipe is a delightful twist on classic carbonara, blending tender chicken, vibrant peas, and a luscious cheese sauce into a satisfying pasta meal. The result is a harmonious balance of creamy texture, fresh veggie bursts, and savory goodness that feels like a warm hug on a plate. Whether you’re cooking for yourself or feeding a family of four, this dish is easy to make, full of wholesome ingredients, and sure to become a cherished favorite in your meal rotation.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity and the thoughtful combination of ingredients. Each one is carefully chosen to bring out rich flavors, a pleasing texture, and a pop of color that makes every bite exciting. From the protein-packed chicken to the medley of cheeses, every element plays a crucial role in making this dish truly special.
- 200g chickpea spirals pasta: A great gluten-free or high-protein pasta option that holds sauce beautifully.
- 120g frozen peas: These add sweetness and a pleasant bite once cooked.
- 150g sugar snap peas, halved diagonally: For crunch and a fresh, green flavor.
- 2 tsp extra virgin olive oil: Used to perfectly brown the chicken and sauté aromatics.
- 250g chicken breast fillets, cut into bite-sized pieces: Tender protein that soaks up all the creamy flavors.
- 1 small brown onion, finely chopped: Adds depth and slight sweetness when cooked down.
- 2 cloves garlic, minced: For an aromatic warmth that complements the chicken and cheese.
- 1 cup (250ml) low-fat milk: Forms the base of the creamy sauce without heaviness.
- ½ cup (125ml) low-sodium chicken stock: Infuses the sauce with savory richness.
- ½ cup (50g) grated Parmesan cheese: Brings that iconic sharp, nutty tang.
- ¼ cup (25g) grated reduced-fat cheddar cheese: Adds mild creaminess and color.
- ¼ cup (25g) grated reduced-fat mozzarella cheese: For stretchiness and a smooth melt.
- ¼ cup (25g) grated reduced-fat Swiss cheese: Introduces subtle, nutty undertones.
- ¼ cup (25g) grated reduced-fat provolone cheese: Enhances smoky flavor and depth.
- Salt and freshly ground black pepper, to taste: Essential for seasoning and balancing all flavors.
- Fresh parsley, chopped, for garnish: Adds a bright, herby finish and eye-catching green pop.
How to Make Creamy Chicken and Pea Carbonara Pasta Recipe
Step 1: Cook the Pasta and Peas
Start by cooking the chickpea spirals pasta according to the package instructions until al dente—this ensures a perfect bite that won’t get mushy once sauced. In the last two minutes of cooking, add both the frozen peas and the halved sugar snap peas right into the boiling water. This quick blanching process keeps the peas tender-crisp and vibrantly green. Drain everything carefully and set aside. This step creates the fresh, sweet vegetable texture that balances the richness of the sauce perfectly.
Step 2: Cook the Chicken
Heat the extra virgin olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them evenly for 3 to 4 minutes on each side. The goal here is to get a golden-brown crust locking in juices while ensuring the chicken is cooked through but still tender. Once done, transfer the chicken from the skillet and keep it warm. This succulent protein is the heart of the creamy chicken and pea carbonara pasta recipe, providing satisfying flavor with every bite.
Step 3: Sauté the Onion and Garlic
Without cleaning the skillet (so it retains all that cooked chicken flavor), toss in the finely chopped brown onion and minced garlic. Sauté them gently for about three minutes or until they turn soft and fragrant. This combination provides a delicious aromatic base that enhances the saucy richness and keeps the dish layered with lovely depths of flavor.
Step 4: Prepare the Creamy Cheese Sauce
Pour the low-fat milk and low-sodium chicken stock into the skillet with the softened onion and garlic. Stir everything to combine, then bring the mixture up to a gentle simmer, keeping the heat moderate so it doesn’t boil aggressively. Gradually add the array of grated cheeses: Parmesan, cheddar, mozzarella, Swiss, and provolone. Stir continuously as the cheeses melt into the warm liquid, giving you that silky, smooth, and slightly thickened sauce everyone dreams of when craving creamy pasta. Season it with salt and freshly ground black pepper to taste, perfecting the balance of flavors before mixing in the other components.
Step 5: Combine Pasta, Chicken, and Peas with Sauce
Now for the magic moment: return the cooked chicken pieces, the pasta, and the tender peas to the skillet with your luscious cheese sauce. Toss everything gently but thoroughly to coat every spiral of pasta and parcel of chicken in the creamy goodness. This final step melds all textures and flavors into one glorious dish that’s utterly satisfying and ready to serve.
Step 6: Serve Immediately
Serve the creamy chicken and pea carbonara pasta recipe immediately while warm and melty for the best experience. Spoon generous portions onto plates or bowls, enhancing the dish with fresh parsley sprinkled on top for a fresh herbal note and vibrant contrast.
How to Serve Creamy Chicken and Pea Carbonara Pasta Recipe
Garnishes
Simple, fresh garnishes can elevate this dish significantly. A scattering of chopped fresh parsley adds instant color and a subtle herbal brightness that cuts through the richness beautifully. For added texture and flavor, consider finishing with freshly cracked black pepper or a light dusting of extra Parmesan cheese just before serving.
Side Dishes
This creamy chicken and pea carbonara pasta recipe pairs wonderfully with crisp green salads, such as a classic Caesar or a tangy arugula salad with lemon vinaigrette. For a heartier meal, roasted vegetables like asparagus or cherry tomatoes bring vibrant sweetness and earthiness that complement the creamy pasta perfectly.
Creative Ways to Present
To impress guests or add a fun twist, serve the pasta in warm shallow bowls with a drizzle of good-quality extra virgin olive oil on top. For a festive touch, garnish with edible flowers or finely grated lemon zest, which introduces a bright citrus note contrasting with the creamy sauce. Consider placing a Parmesan crisp on the side for crunch and a beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 3 days. The flavors often deepen after resting overnight, making for a delicious next-day meal.
Freezing
This dish freezes well, thanks to its hearty ingredients. Portion into freezer-safe containers and freeze for up to 2 months. When freezing, consider leaving out delicate garnishes like parsley to add fresh when reheating.
Reheating
To reheat, gently warm the pasta in a saucepan over low-medium heat with a splash of milk or stock to bring back the creamy sauce texture. Stir frequently to prevent sticking. Alternatively, microwave in short bursts, stirring between intervals for even heating.
FAQs
Can I use other types of pasta?
Absolutely! While this recipe uses chickpea spirals for added protein and texture, you can swap with your favorite pasta shape, such as penne, fusilli, or spaghetti. Just adjust cooking times accordingly.
Is it possible to make this dish vegetarian?
Yes! Simply replace the chicken with sautéed mushrooms or a plant-based chicken substitute. Using vegetable stock instead of chicken stock will keep the dish veggie-friendly and just as delicious.
Can I use full-fat cheeses instead of reduced-fat?
Definitely. Full-fat cheeses will make the sauce even richer and creamier, though also higher in calories. Choose according to your preference and dietary needs.
What if I don’t have all the different cheeses?
No worries! You can simplify with just Parmesan and mozzarella or any combination you prefer. The multiple cheeses add depth, but the dish will still be tasty with fewer varieties.
How can I make this recipe gluten-free?
Use gluten-free pasta options such as chickpea pasta or rice noodles. Ensure your chicken stock and other ingredients are labeled gluten-free for peace of mind.
Final Thoughts
There is something incredibly comforting and satisfying about this Creamy Chicken and Pea Carbonara Pasta Recipe that makes it a go-to for any occasion. It’s quick to prepare, packs a punch of flavor and texture, and brings joy in every spoonful. I can’t recommend it enough — once you try it, it’s guaranteed to become one of your favorite weeknight meals or a crowd-pleaser anytime company drops by. So grab your skillet and pasta, and get ready to experience creamy, cheesy, and fresh deliciousness all in one plate.
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
This Creamy Chicken and Pea Carbonara Pasta is a delicious, hearty dish combining tender chicken breast, vibrant peas, and a rich, cheesy sauce made with a blend of reduced-fat cheeses. Ready in just 30 minutes, it’s the perfect weeknight meal that balances protein and vegetables in a comforting pasta dish.
Ingredients
Pasta and Vegetables
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Chicken and Aromatics
- 2 tsp extra virgin olive oil
- 250g chicken breast fillets, cut into bite-sized pieces
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 1 cup (250ml) low-fat milk
- ½ cup (125ml) low-sodium chicken stock
- ½ cup (50g) grated Parmesan cheese
- 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
- Salt and freshly ground black pepper, to taste
For Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the chickpea spirals pasta according to the package instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and halved sugar snap peas to the boiling water to blanch. Once done, drain all and set aside.
- Cook the Chicken: Heat 2 teaspoons of extra virgin olive oil in a large skillet over medium heat. Add the bite-sized chicken breast pieces and cook for 3 to 4 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped brown onion and minced garlic. Sauté them for about 3 minutes or until they become soft and fragrant, making sure not to burn the garlic.
- Make the Sauce: Pour in the low-fat milk and low-sodium chicken stock, stirring well to combine. Bring the mixture to a gentle simmer over medium-low heat. Gradually add the grated Parmesan, cheddar, mozzarella, Swiss, and provolone cheeses while stirring continuously until the sauce is smooth and all cheeses have melted. Season the sauce with salt and freshly ground black pepper to your taste.
- Combine Everything: Return the cooked chicken, drained pasta, and peas to the skillet with the creamy sauce. Toss everything thoroughly until the pasta and chicken are well coated with the cheesy sauce and heated through.
- Serve: Serve the creamy chicken and pea carbonara pasta immediately, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- Chickpea pasta is a great gluten-free alternative packed with protein and fiber, but you can substitute with any preferred pasta.
- Use low-sodium chicken stock to control salt levels in the dish.
- For extra creaminess, you may add a splash more milk or a tablespoon of cream.
- Make sure not to overcook the peas to maintain their bright green color and fresh crunch.
- If you prefer, substitute chicken breast with thigh meat for a juicier texture.
- This recipe is best enjoyed immediately but can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
