Description
This Creamy Chicken and Pea Carbonara Pasta is a delightful twist on the classic carbonara, featuring tender chicken breast, sweet peas, and a rich combination of five cheeses in a creamy sauce. Ready in 30 minutes, this hearty and satisfying pasta dish is perfect for a weeknight dinner, offering a balanced meal with protein, vegetables, and indulgently creamy flavors.
Ingredients
Scale
Pasta and Vegetables
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Protein and Aromatics
- 250g chicken breast fillets, cut into bite-sized pieces
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
Liquids
- 1 cup (250ml) low-fat milk
- ½ cup (125ml) low-sodium chicken stock
- 2 tsp extra virgin olive oil
Cheeses
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (25g) grated reduced-fat cheddar cheese
- ¼ cup (25g) grated reduced-fat mozzarella cheese
- ¼ cup (25g) grated reduced-fat Swiss cheese
- ¼ cup (25g) grated reduced-fat provolone cheese
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and sugar snap peas to the boiling water. Once cooked, drain the pasta and peas and set them aside.
- Cook the Chicken: Heat the extra virgin olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook them for 3-4 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté them over medium heat until the onion is softened and translucent, about 3 minutes, stirring occasionally to prevent burning.
- Make the Sauce: Pour the low-fat milk and low-sodium chicken stock into the skillet with the sautéed onion and garlic. Stir to combine and bring the mixture to a gentle simmer. Gradually add all the grated cheeses, stirring continuously until the sauce becomes smooth and the cheeses are fully melted. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Return the cooked chicken, pasta, and peas to the skillet. Toss everything gently but thoroughly to ensure all components are well coated with the creamy cheese sauce.
- Serve: Serve the creamy chicken and pea carbonara pasta immediately, garnished generously with freshly chopped parsley for a burst of color and freshness.
Notes
- Using chickpea pasta adds a boost of protein and fiber, but you may substitute with your preferred pasta type.
- Be careful not to overcook the peas; adding them toward the last minutes of pasta cooking preserves their texture and color.
- Feel free to use a single type of cheese if you don’t have all five, but the combination enhances the creamy flavor complexity.
- This dish is best served immediately to enjoy the creamy sauce at its best.
- To keep the dish low in fat, use reduced-fat cheeses and low-fat milk as suggested.
