Name: Creamy Chicken and Pea Carbonara Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: Spaghetti or Fettuccine: 12 oz Olive Oil: 1 tbsp Cooked Chicken: 2 cups (shredded or diced) Frozen Peas: 1 cup (thawed) Eggs: 2 large Grated Parmesan Cheese: ¾ cup Heavy Cream: ½ cup Garlic: 2 cloves (minced) Salt: ½ tsp Black Pepper: ¼ tsp Extra Parmesan and Chopped Parsley: for garnish

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This Creamy Chicken and Pea Carbonara Pasta is the kind of dish that’ll make you want to linger at the table long after dinner is done. Imagine silky noodles twirled in a dreamy sauce that clings to every strand, dotted with sweet peas and tender chicken, and highlighted by a savory pop of Parmesan. It’s restaurant-worthy, but easy enough for a busy weeknight—and it checks all the boxes for comfort, taste, and an elegant (yet unfussy) meal you’ll want to make again and again. Whether you’re feeding your family or hosting friends, Creamy Chicken and Pea Carbonara Pasta is bound to become your new go-to favorite.

Creamy Chicken and Pea Carbonara Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is thoughtfully chosen to bring out big flavors with minimal fuss. Each element plays its part: pasta for that perfect bite, chicken for satisfying protein, peas for a fresh burst of green, and a lush, creamy sauce that elevates the whole experience. Here’s what you’ll need (and how to make each one shine):

12 oz spaghetti or fettuccine: The perfect base—choose your favorite long noodle for ultimate twirl-ability and sauce absorption.
1 tbsp olive oil: Just enough to start things off and sauté the garlic until aromatic without making things greasy.
2 cups cooked chicken (shredded or diced): A practical way to use up leftovers or rotisserie chicken, making this meal even speedier.
1 cup frozen peas (thawed): Bursts of natural sweetness and color that balance out the richness of the sauce.
2 large eggs: These create the signature silkiness of carbonara, binding the sauce together with the heat from the pasta.
¾ cup grated Parmesan cheese: For that unmistakable salty, nutty depth—use the real deal for best results!
½ cup heavy cream: The secret to irresistibly creamy texture (bonus: it helps prevent curdling when you add the eggs).
2 cloves garlic (minced): Adds a subtle, savory backbone that infuses the whole dish.
½ tsp salt: Essential for balancing flavors—taste and add more if you need it.
¼ tsp black pepper: Just enough to add a gentle warmth and depth to the sauce.
Extra Parmesan and chopped parsley for garnish: A finishing touch for freshness and a little wow factor at the table.

How to Make Creamy Chicken and Pea Carbonara Pasta

Step 1: Cook Your Pasta

Bring a big pot of generously salted water to a boil and cook your spaghetti or fettuccine until just al dente. Reserve about half a cup of the starchy pasta water before draining (you’ll thank yourself later), then set the pasta aside. This step sets up the creamy magic—those noodles will absorb all the flavor of the sauce you’re about to make.

Step 2: Sauté Garlic, Chicken, and Peas

While your pasta cooks, heat the olive oil in a large skillet over medium heat. Toss in the minced garlic and give it a quick minute until it smells incredible. Add your cooked chicken and thawed peas to the pan, stirring everything together for about two to three minutes until the whole mixture is piping hot and fragrant. Switch off the heat: you want everything warm, but not sizzling, for what’s next.

Step 3: Whisk Together the Carbonara Sauce

In a bowl, combine the eggs, grated Parmesan, heavy cream, salt, and black pepper. Whisk it all vigorously until totally smooth and homogeneous—this is what gives Creamy Chicken and Pea Carbonara Pasta that signature velvety coating. The cream not only adds richness but helps prevent the eggs from scrambling when added to warm pasta.

Step 4: Combine and Toss

Add your just-drained pasta straight to the skillet with the chicken and peas. Now for the fun part: pour that luscious egg-and-cheese mixture all over the top. Toss everything quickly and evenly—the residual heat cooks the eggs, thickens the sauce, and wraps the noodles in pure, creamy deliciousness. If things get too thick, splash in some reserved pasta water until your sauce is dreamy and glossy.

Step 5: Garnish and Serve Immediately

Your Creamy Chicken and Pea Carbonara Pasta is best enjoyed fresh from the pan. Finish each plate with an extra snowfall of Parmesan and a sprinkle of chopped fresh parsley for color and brightness. Grab your forks and dig in!

How to Serve Creamy Chicken and Pea Carbonara Pasta

Garnishes

This dish truly sings with the right finishing touches. A fresh shower of finely grated Parmesan over the top reinforces that cheesy flavor, while a handful of chopped parsley adds color and a pop of freshness. If you’d like a little extra zing, a crack of black pepper or a pinch of crushed red pepper flakes works beautifully too.

Side Dishes

Creamy Chicken and Pea Carbonara Pasta is a satisfying meal on its own, but it pairs like a dream with a crisp green salad dressed in a light vinaigrette. If you want to round out the plate, add some crusty store-bought garlic bread or a simple roasted vegetable side (think asparagus, broccolini, or bell peppers) to soak up every last drop of that irresistible sauce.

Creative Ways to Present

Want to turn your pasta dinner into a showstopper? Twirl portions into nests on shallow bowls for an elegant touch. Scatter lemon zest across the top for brightness. Or serve “family style” on a big platter at the center of the table, with extra Parmesan and toppings in little bowls so everyone can customize their plate of Creamy Chicken and Pea Carbonara Pasta just how they like.

Make Ahead and Storage

Storing Leftovers

If you have extra Creamy Chicken and Pea Carbonara Pasta (lucky you!), let it cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to three days. The flavors meld beautifully, so it’s just as comforting the next day.

Freezing

While this pasta is best eaten fresh, you can freeze leftovers in a pinch. Portion into airtight, freezer-safe containers and freeze for up to one month. Keep in mind that the sauce may separate slightly once thawed, but a gentle reheat with a splash of cream or broth will bring back most of that texture.

Reheating

For the creamiest results, reheat Creamy Chicken and Pea Carbonara Pasta gently in a skillet over low heat. Add a splash of cream, milk, or broth to loosen the sauce. Stir constantly until warmed through—this helps prevent the eggs from overcooking or turning grainy. You can also reheat individual portions in the microwave at 50 percent power for short intervals, stirring in between.

FAQs

Can I use another type Main Course

Definitely! While spaghetti and fettuccine are classic choices for Creamy Chicken and Pea Carbonara Pasta, penne or rigatoni work well for a heartier bite, and even gluten-free noodles can be substituted with good results.

What if I don’t have heavy cream?

You can substitute half-and-half, whole milk, or even a little reserved pasta water to lighten up the sauce. The heavy cream adds richness and helps the eggs emulsify, but the recipe is forgiving if you need to improvise.

How can I make this dish vegetarian?

Simply omit the chicken and add extra peas or a handful of sautéed mushrooms for an earthy bite. You’ll still get all the creamy, cheesy goodness of Creamy Chicken and Pea Carbonara Pasta, without the meat.

Can I prepare the sauce ahead of time?

You can whisk together the egg, cream, cheese, salt, and pepper mixture up to a day ahead. Just keep it covered in the fridge until ready to use. Remember to bring it to room temperature before tossing with the hot pasta.

Is there a way to make the dish lighter?

To lighten things up, use less Parmesan and substitute the heavy cream with whole milk or even some reserved pasta water. You can also use leftover grilled or rotisserie chicken breast for a leaner protein source in your Creamy Chicken and Pea Carbonara Pasta.

Final Thoughts

This Creamy Chicken and Pea Carbonara Pasta is pure comfort in a bowl—simple to whip up, full of flavor, and always a guaranteed crowd-pleaser. I hope it finds a permanent spot in your dinner rotation and brings a little extra joy to your table. Give it a try soon, and don’t forget to share it with someone you love!

Creamy Chicken and Pea Carbonara Pasta Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings
Diet: Non-Vegetarian

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Description

Indulge in a comforting bowl of Creamy Chicken and Pea Carbonara Pasta, a delicious twist on the classic Italian favorite. This recipe combines tender chicken, sweet peas, and a rich, creamy sauce for a satisfying meal that comes together in no time.

Ingredients

Spaghetti or Fettuccine:

12 oz

Olive Oil:

1 tbsp

Cooked Chicken:

2 cups (shredded or diced)

Frozen Peas:

1 cup (thawed)

Eggs:

2 large

Grated Parmesan Cheese:

¾ cup

Heavy Cream:

½ cup

Garlic:

2 cloves (minced)

Salt:

½ tsp

Black Pepper:

¼ tsp

Extra Parmesan and Chopped Parsley:

for garnish

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Instructions

Cook Pasta: Cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water, drain, and set aside.
Sauté Chicken and Peas: Heat olive oil in a skillet, sauté garlic, then add chicken and peas. Heat through and remove from heat.
Prepare Sauce: Whisk together eggs, Parmesan, heavy cream, salt, and pepper.
Combine Ingredients: Toss drained pasta with chicken and peas in skillet. Pour egg mixture over pasta and toss to coat. Add reserved pasta water if needed.
Serve: Top with extra Parmesan and parsley. Serve immediately.