There’s something magical about a bowl of Creamy Chicken and Pea Carbonara Pasta: it’s rich, velvety, and loaded with comforting flavors, but still bright and fresh thanks to sweet peas and a sprinkle of parsley. This pasta brings together juicy bites of chicken, crispy bacon, and a silky sauce that clings to every strand. Whether you’re feeding the family or looking for a restaurant-worthy meal on a busy weeknight, this dish is about to become your new favorite go-to.
Ingredients You’ll Need
The beauty of Creamy Chicken and Pea Carbonara Pasta is that each ingredient plays an important role—nothing is wasted, and every element brings something special to the table. Gather these kitchen staples, and you’ll be amazed how quickly they transform into a luscious, crowd-pleasing meal.
- Pasta (12 oz spaghetti or fettuccine): The classic base that soaks up all the flavors and sauce—choose your favorite shape for extra comfort!
- Olive oil (1 tablespoon): Just enough to brown the chicken and add a subtle fruity note.
- Boneless, skinless chicken breasts (2, about 1 pound): Cut into bite-sized pieces for protein-packed bites in every forkful.
- Salt and pepper (to taste): Essential for seasoning your chicken and pasta perfectly.
- Bacon (4 strips, chopped): Adds smoky flavor and irresistible crispy texture.
- Garlic (2 cloves, minced): Infuses the sauce with a gentle, aromatic kick.
- Frozen peas (1 cup, thawed): Bursts of sweetness and color that keep things lively.
- Eggs (2 large): The secret to that dreamy, silky carbonara sauce.
- Parmesan cheese (3/4 cup, grated): Gives the sauce its signature nutty richness and body.
- Heavy cream (1/2 cup): Takes the sauce to creamy, decadent heights.
- Chopped parsley (optional, for garnish): A fresh, herby finish that makes everything pop.
How to Make Creamy Chicken and Pea Carbonara Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil and cook your pasta according to the package instructions. Right before draining, scoop out a cup of the starchy pasta water—this will help you create that perfectly creamy sauce later. Drain the pasta and set it aside, ready for its delicious transformation.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium heat. Season your diced chicken with salt and pepper, then add it to the skillet. Let it cook for 5 to 7 minutes, flipping occasionally, until the pieces are golden and cooked through. Once done, transfer the chicken to a plate and keep it nearby—you’ll need it soon!
Step 3: Crisp the Bacon & Sauté Garlic
In the same skillet (no need to wash, just more flavor!), add the chopped bacon. Let it sizzle until crispy, then carefully drain off any excess grease, leaving about a tablespoon in the pan. Toss in the minced garlic and sauté for a quick 30 seconds, just until fragrant. This step infuses the oil with incredible flavor.
Step 4: Bring in the Chicken and Peas
Return your cooked chicken to the skillet, along with the thawed peas. Stir everything together so the ingredients mingle and the peas warm through. This is where the dish really starts to come together!
Step 5: Make the Creamy Carbonara Sauce
In a medium bowl, whisk together the eggs, grated Parmesan, and heavy cream until smooth and well combined. The mixture should be thick yet pourable—this is the heart of your Creamy Chicken and Pea Carbonara Pasta.
Step 6: Combine and Create the Sauce
Add your drained pasta to the skillet, then take the skillet off the heat. Quickly pour in the egg-cream mixture, stirring constantly so the sauce becomes silky and coats every strand of pasta without scrambling the eggs. Gradually add reserved pasta water a little at a time until the sauce reaches your ideal creamy consistency. Season with salt and pepper to taste.
Step 7: Garnish and Serve
Transfer the Creamy Chicken and Pea Carbonara Pasta to plates or a large serving bowl. Sprinkle with chopped parsley if you like, and maybe a little extra Parmesan for good measure. Dive in while it’s hot and enjoy every creamy, savory bite!
How to Serve Creamy Chicken and Pea Carbonara Pasta
Garnishes
A flourish of freshly chopped parsley adds a burst of color and a hint of freshness that wakes up the whole dish. For extra indulgence, shower your Creamy Chicken and Pea Carbonara Pasta with more grated Parmesan or a twist of cracked black pepper right before serving.
Side Dishes
Pair your pasta with a crisp green salad tossed in a zesty vinaigrette or a side of roasted vegetables for balance. Warm, crusty bread is always a hit for mopping up the creamy sauce—trust me, you won’t want to leave a drop behind!
Creative Ways to Present
For a dinner party, serve the Creamy Chicken and Pea Carbonara Pasta in a large shallow platter with extra parsley and lemon zest scattered over the top. You can also twirl portions into neat nests on each plate and top with a perfectly poached or soft-boiled egg for an extra-luxurious touch.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the pasta cool completely before transferring to an airtight container. Stored in the fridge, Creamy Chicken and Pea Carbonara Pasta will stay delicious for up to 3 days while keeping its creamy character.
Freezing
While cream-based sauces can sometimes be tricky to freeze, you can freeze this pasta if needed. Portion it into freezer-safe containers and freeze for up to one month. Just know that the sauce may separate a little after thawing, but a gentle reheat with a splash of cream or milk will help bring it back together.
Reheating
To reheat, place the pasta in a skillet over low heat and add a tablespoon or two of milk or cream. Stir gently until everything is warmed through and the sauce is smooth again. Avoid microwaving if possible, as it can cause the eggs to overcook and the sauce to become less creamy.
FAQs
Can I use a different type Main Course
Absolutely! While spaghetti and fettuccine are classic choices for Creamy Chicken and Pea Carbonara Pasta, feel free to use penne, linguine, or whatever pasta you have on hand. Just be sure to adjust cooking times as needed.
What’s the best way to avoid scrambled eggs in the sauce?
The secret is to remove the skillet from the heat before adding the egg mixture and to stir constantly as you pour it in. The residual heat will cook the eggs gently, creating a silky, creamy carbonara sauce instead of scrambled eggs.
Can I make this dish lighter?
Yes! You can substitute half-and-half for heavy cream or use just the eggs and Parmesan for a more traditional, lighter carbonara. Rotisserie chicken also works well and saves time.
Is it possible to make Creamy Chicken and Pea Carbonara Pasta gluten-free?
Definitely—just use your favorite gluten-free pasta and double-check that your other ingredients (like Parmesan and bacon) are gluten-free. The sauce and other components are naturally gluten-free!
What other vegetables can I add?
Feel free to toss in sautéed mushrooms, spinach, or asparagus along with the peas. This dish is versatile, and adding more veggies is a great way to stretch it and add extra nutrition.
Final Thoughts
I can’t wait for you to try Creamy Chicken and Pea Carbonara Pasta in your own kitchen! It’s a cozy, crowd-pleasing meal that feels special enough for guests but simple enough for any night of the week. Invite your loved ones to the table and savor every creamy, savory forkful—you’ll be making it again and again!
Print
Creamy Chicken and Pea Carbonara Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Creamy Chicken and Pea Carbonara Pasta is a delicious twist on the classic Italian carbonara, featuring tender chicken, crispy bacon, sweet peas, and a rich, creamy sauce made from eggs, Parmesan cheese, and heavy cream. Perfect for an easy weeknight dinner, it combines savory flavors with a silky, satisfying texture that the whole family will love.
Ingredients
Pasta and Protein
- 12 oz spaghetti or fettuccine
- 1 tablespoon olive oil
- 2 boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- Salt and pepper to taste
- 4 strips bacon, chopped
Vegetables
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
Sauce
- 2 large eggs
- 3/4 cup grated Parmesan cheese
- 1/2 cup heavy cream
Garnish
- Chopped parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti or fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- Cook Chicken: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the bite-sized chicken pieces with salt and pepper, then cook them in the skillet for 5–7 minutes or until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Cook Bacon and Garlic: In the same skillet, add the chopped bacon and cook until crispy. Drain excess grease from the pan, leaving about 1 tablespoon. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Add Chicken and Peas: Return the cooked chicken to the skillet, then stir in the thawed peas, combining everything evenly.
- Prepare Sauce: In a separate bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until smooth and creamy.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the chicken, bacon, and peas. Remove the skillet from heat immediately to prevent the eggs from scrambling. Quickly pour in the egg and cream mixture, stirring constantly to create a silky, creamy sauce that coats all the ingredients.
- Adjust Consistency: If the sauce is too thick, gradually add some of the reserved pasta water a little at a time until you reach your desired consistency. Season with additional salt and pepper to taste.
- Serve: Garnish with chopped parsley if desired, and serve immediately while warm and creamy.
Notes
- Make sure the skillet is removed from heat before adding the egg mixture to avoid scrambling the eggs.
- You can substitute rotisserie chicken for a quicker preparation.
- For a lighter version, replace heavy cream with half-and-half.
- Use gluten-free pasta if desired to make this recipe gluten-free.
- Fresh peas can be used instead of frozen if available.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 3g
- Sodium: 540mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 175mg
