Pasta with Chicken and Spicy Peas
Indulge in the perfect balance of comfort and spice with this Pasta with Chicken and Spicy Peas recipe. Featuring tender slices of golden-seared chicken, al dente pasta, and a creamy sauce infused with the subtle heat of crushed red pepper flakes, this dish is as satisfying as it is flavorful. Sweet, vibrant peas add pops of freshness, while Parmesan cheese and garlic create a rich, velvety base. Finished with a sprinkle of fresh parsley for a bright, herbaceous note, this 40-minute recipe is ideal for busy weeknights or a cozy dinner with loved ones. It's a versatile and crowd-pleasing pasta dish that’s guaranteed to impress! Keywords: pasta with chicken, spicy peas, creamy pasta recipe, quick weeknight dinner, Parmesan sauce.
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Recipe Information
Ingredients
- 12 ounces pasta (penne, fusilli, or spaghetti)
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic cloves, minced
- 1.5 cups frozen peas
- 1 teaspoon crushed red pepper flakes
- 1 cup heavy cream
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, pat the chicken breasts dry and season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and fully cooked (internal temperature should read 165°F). Remove from the skillet and set aside to rest. Once cooled slightly, slice into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the frozen peas and crushed red pepper flakes to the skillet, stirring well to combine. Cook for 2-3 minutes until the peas are heated through.
Pour in the heavy cream and bring to a simmer. Stir gently to allow the flavors to meld together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in the grated Parmesan cheese until melted and the sauce is smooth. Add the cooked pasta and sliced chicken to the skillet, tossing everything together to coat evenly in the sauce.
Taste and adjust seasoning, adding more salt, black pepper, or red pepper flakes as needed.
Garnish with fresh parsley and serve immediately with extra grated Parmesan on the side, if desired.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 5.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
