One-Pan Chicken and Peas Alfredo

This One-Pan Chicken and Peas Alfredo is the kind of meal you make on a busy Tuesday when you need something delicious without spending hours in the kitchen. It's creamy, comforting, and full of tender chicken and sweet peas—all made in a single skillet. That means less time washing dishes and more time with your family.

The secret to this dish is cooking everything together so the pasta absorbs all the flavors while it simmers. No need to boil pasta separately; it all happens in one pan. The result is a silky, rich Alfredo sauce that coats every piece of pasta perfectly.

Whether you're looking for a quick weeknight dinner or a spring-inspired meal that feels special, this recipe delivers. It's also a great way to use up frozen peas from the freezer. Let's get started!

Why You'll Love This Recipe

• One pan, less mess: Everything cooks in a single skillet, so cleanup is a breeze.
• Quick and easy: Ready in about 30 minutes, perfect for busy weeknights.
• Creamy and comforting: The Alfredo sauce is rich and velvety, made with Parmesan and cream.
• Kid-friendly: Sweet peas and tender chicken appeal to even picky eaters.
• Pantry staples: Uses ingredients you likely already have on hand.
• Versatile: Easy to customize with different proteins or veggies.
• No separate pot for pasta: Saves time and water.
• Great for leftovers: Reheats well for lunch the next day.

Ingredients

• 1 lb boneless, skinless chicken breasts (about 2 breasts), sliced into thin strips
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 8 oz fettuccine or linguine, broken in half
• 1 cup frozen peas (no need to thaw)
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for a little heat)
• Fresh parsley, chopped, for garnish

Optional Substitutions

• Heavy cream: Substitute with half-and-half for a lighter sauce, but it won't be as thick. Add 1 tbsp cornstarch mixed with 2 tbsp water if needed.
• Chicken broth: Use vegetable broth or white wine for different flavor profiles. Wine will add acidity.
• Pasta: Any short pasta like penne or rotini works. Cooking time may vary.
• Parmesan: Use Pecorino Romano for a saltier, sharper flavor.
• Frozen peas: Fresh peas can be used; add them in the last 2-3 minutes of cooking.
• Chicken: Swap with shrimp, Italian sausage, or tofu. Adjust cooking time accordingly.
• Garlic: Use 1/2 tsp garlic powder if fresh isn't available.
• Olive oil: Butter or avocado oil are good alternatives.

Instructions

1. Season the chicken: Pat chicken strips dry with paper towels. Season with 1/4 tsp salt and a pinch of pepper.
2. Brown the chicken: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer. Cook without moving for 3-4 minutes until golden brown. Flip and cook another 2-3 minutes until cooked through (165°F internal). Transfer to a plate and set aside.
3. Sauté garlic: Reduce heat to medium. Add minced garlic to the pan and cook for 30 seconds until fragrant, stirring constantly.
4. Make the sauce: Pour in heavy cream and chicken broth. Stir to combine, scraping up any browned bits from the bottom.
5. Cook the pasta: Add broken fettuccine to the liquid. Increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most liquid is absorbed.
6. Add peas and chicken: Stir in frozen peas, cooked chicken, Parmesan cheese, remaining 1/4 tsp salt, pepper, and red pepper flakes if using. Cook for 2-3 minutes until peas are bright green and chicken is heated through.
7. Adjust consistency: If sauce is too thick, add a splash of chicken broth or milk. If too thin, cook another minute or two.
8. Taste and serve: Adjust seasoning to taste. Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

Pro Tips

• Break pasta in half: This makes it easier to fit in the skillet and stir.
• Don't overcook chicken: Use a meat thermometer to ensure 165°F.
• Stir pasta occasionally: To prevent clumping, stir every few minutes.
• Use freshly grated Parmesan: Pre-shredded doesn't melt as smoothly.
• Reserve some pasta water: If using separate pot method, save water to thin sauce.
• Let sauce rest: After adding cheese, let it sit for a minute before serving to thicken.
• Adjust heat: If sauce starts to boil too vigorously, reduce heat.
• Add spinach: For extra veggies, toss in a handful of fresh spinach at the end.

Variations and Substitutions

• Vegetarian Version: Omit chicken and use vegetable broth. Add mushrooms or sun-dried tomatoes for umami.
• Lemon Herb Alfredo: Add 1 tbsp lemon zest and 2 tbsp lemon juice with the cream.
• Spicy Cajun: Season chicken with Cajun seasoning and add sliced andouille sausage.
• Broccoli Alfredo: Swap peas with steamed broccoli florets.
• Gluten-Free: Use gluten-free pasta and check all other ingredients.
• Dairy-Free: Use canned coconut milk (full fat) and dairy-free Parmesan. Sauce may be thinner.
• Add Bacon: Cook 4 slices bacon before chicken, crumble, and stir in at the end.
• Fresh Herbs: Stir in basil or thyme along with the parsley.

Storage and Reheating

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Note that creamy sauces may separate slightly upon thawing.

Reheating

Reheat in a skillet over medium-low heat with a splash of milk or chicken broth to loosen the sauce. Stir frequently until heated through. Alternatively, microwave in 30-second bursts, stirring in between.

FAQ

Can I use a different type of pasta? Yes, any short pasta works, but adjust cooking time according to package directions. The one-pan method works best with fettuccine or linguine.

Do I have to use heavy cream? Heavy cream gives the best creamy texture, but half-and-half or whole milk can be used. For a richer flavor, use a mix of half-and-half and a little cream cheese.

Can I make this dairy-free? Yes! Use full-fat canned coconut milk and dairy-free Parmesan. The flavor will be slightly different but still delicious.

How do I prevent the sauce from becoming too thick? Keep an eye on the liquid while the pasta cooks. If it seems too thick before the pasta is done, add more broth 1/4 cup at a time.

Can I add other vegetables? Absolutely. Mushrooms, spinach, broccoli, or bell peppers pair well. Add heartier veggies like broccoli with the pasta, and delicate ones like spinach at the end.

Is this recipe freezer-friendly? Yes, but expect some texture change in the sauce. For best results, freeze without the peas and add fresh peas when reheating.

What can I serve with this dish? A simple green salad, garlic bread, or roasted asparagus make excellent sides.

Can I use pre-cooked chicken? Yes, add shredded rotisserie chicken after the pasta is cooked to warm through. Adjust salt since rotisserie chicken is already seasoned.

How do I know when the pasta is done? Taste a piece; it should be tender but still have a slight bite (al dente). Follow the lower end of the suggested cooking time to avoid overcooking.

Can I make this in advance? It's best made fresh, but you can prep chicken and measure ingredients ahead. Cook just before serving.