Chicken Alfredo with Peas

This Chicken Alfredo with Peas is a comforting, creamy pasta dish that combines the richness of a classic Alfredo sauce with tender chicken and the sweetness of peas. The creamy texture of the sauce coats every strand of pasta, making every bite indulgent and satisfying.

1. Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 200g fettuccine pasta
• 1 cup peas, frozen or fresh
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

Directions:

1. Cook the fettuccine pasta according to package instructions. Drain and set aside.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them in the skillet for 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
5. Slice the cooked chicken breasts into thin strips and return them to the skillet. Stir in the peas and cook for an additional 2-3 minutes, until heated through.
6. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Stir in the grated parmesan and shredded mozzarella cheeses, allowing them to melt into the sauce.
7. Adjust the seasoning with salt and pepper to taste, and garnish with fresh parsley if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 500 kcal | Servings: 4 servings