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
Scale
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.
