Chicken Spaghetti Alfredo with Peas
"I am Pastative that this is exactly what my family wants to eat right now 👌😘"
-- @dianemorrisey
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4


  • 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


  • 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.