"I am Pastative that this is exactly what my family wants to eat right now 👌😘"
Chicken Spaghetti Alfredo with Peas
4
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Prep time: 10mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound spaghetti
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons oil
- 8 tablespoons unsalted butter, divided
- 5 cloves garlic, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup frozen peas, thawed
- 1/2 cup fresh parsley
Method
Step 1
Season chicken with salt and pepper.
Step 2
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes, reserving 1 cup of the pasta cooking water, then drain the pasta.
Step 3
Meanwhile, heat the oil over medium-high heat in a large skillet. Add the chicken to the pan, and cook for 5 to 7 minutes, depending on thickness of chicken. Do not fiddle with the chicken, allowing a crust to form. Flip the chicken and cook for another 5 to 7 minutes or until completely cooked through, adding more oil to the pan if needed. Remove chicken from pan and put on a plate, covering with foil and allowing it to rest for 5 minutes.
Step 4
Add the butter and sauté the garlic until Aromatic. Add in broth, scraping up any bits on the bottom of the skillet.
Step 5
Whisk in the cream and parmesan and season with salt and pepper. Simmer for 3 to 4 minutes. While it’s simmering, slice the chicken into 1/2-inch slices. If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
Step 6
Add the drained pasta, peas, chopped parsley, the chicken and any accumulated juices to the sauce and toss to coat. Garnish with more Parmesan if desired.