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One-Pan Chicken Alfredo with Peas on a plate
Stroller Envy

One-Pan Chicken Alfredo with Peas

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Prep Time 15 minutes
Cook Time 25 minutes
Resting 2 minutes
Total Time 42 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 8 oz dry penne
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup frozen peas
  • 1/2 cup finely grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oil in a deep 12-inch skillet over medium-high heat. Season chicken with salt and pepper; sauté 5–7 minutes until 165°F. Transfer to a clean plate.
  2. Stir garlic in skillet 30 seconds. Add dry penne, broth and cream. Bring to a gentle boil; reduce to a steady simmer. Cook uncovered 10–14 minutes, stirring often, until pasta is almost tender. Add water 1/4 cup at a time if liquid reduces before pasta softens.
  3. Stir in peas and cooked chicken; simmer 3 minutes, until pasta is tender and chicken hot. Remove from heat; stir in Parmesan. Stand 2 minutes to thicken.

Notes

Equipment: deep 12-inch skillet, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.