Creamy Pasta with Chicken, Peas and Cheese

Introduction

Close your eyes and imagine a steaming bowl of pasta—pillowy tubes of penne coated in a glossy, velvety cream sauce, threads of molten cheese stretching with every forkful. Inhale: the warm, savory aroma of garlic and olive oil, the gentle roast note from golden chicken pieces, and the bright, sweet pop of green peas. The first bite delivers a comforting contrast: tender pasta, succulent chicken, and silky cheese that clings to every strand. This is cozy, effortless satisfaction—the kind of meal that soothes a busy weeknight and brings everyone back to the table.

If you love rich, comforting dishes with a simple, home-cooked soul, this recipe will become one of your staples (and if you enjoy creamy gnocchi-style recipes, you might also like this creamy gnocchi with spinach and feta for a different take on indulgent comfort food).

At a Glance

• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Servings: 4
• Difficulty Level: Easy — great for cooks of all skill levels

Nutrition Highlights

Estimated nutritional breakdown per serving (recipe yields ~4 servings). These values are calculated from standard portion sizes using USDA FoodData Central values and are intended as estimates:

• Calories: ~915 kcal
• Protein: ~59 g
• Carbohydrates: ~71 g
• Fat: ~42 g
• Fiber: ~3 g
• Sugars: ~4 g
• Sodium: ~970 mg

Notes on accuracy: Values are approximate and depend on specific brands and exact measurements (USDA FoodData Central and other government nutrition resources are the primary references). Reduce sodium by lowering added salt or using lower-sodium cheeses.

Why You’ll Love It

• Instant comfort: The warm, creamy sauce and melted cheeses create a deeply satisfying, indulgent mouthfeel that hits the comfort-food spot.
• Family-friendly crowd-pleaser: Kids and adults alike love the cheesy richness; it’s excellent for weeknights, potlucks, and casual dinner parties.
• Fast and flexible: From pantry pasta to quick-sautéed chicken, this comes together in under 30 minutes—perfect for hectic evenings.
• Balanced: With a solid protein boost from chicken and a vegetable (peas), it’s more balanced than a pure pasta pudding—especially when paired with a salad.

How to Make Creamy Pasta with Chicken, Peas and Cheese

Ingredients

• 12 ounces pasta, such as penne or fusilli
• 2 boneless, skinless chicken breast pieces (about 1 pound total), cut into bite-sized pieces
• 1 cup green peas, fresh or frozen
• 1 cup heavy cream
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

Optional ingredients and substitutions:

• Swap heavy cream for half-and-half plus 1 tablespoon flour for a lighter sauce (sauce will be less rich).
• Use low-fat mozzarella to reduce calories and saturated fat.
• Substitute cooked shredded rotisserie chicken to save time.
• Add 2 strips of cooked, chopped bacon for smoky richness.
• For gluten-free: use gluten-free pasta.
• For a lemony bright finish: add 1 teaspoon lemon zest and a squeeze of lemon juice before serving.

Method

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
2. Season the chicken pieces with salt and black pepper.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes until golden and fully cooked (internal temperature 165°F / 74°C). Remove from the skillet and set aside.
4. In the same skillet, sauté the minced garlic for about 30 seconds until fragrant—watch it closely so it doesn’t burn.
5. Pour in the heavy cream and let it gently simmer for 3 to 4 minutes, stirring occasionally.
6. Stir in the grated mozzarella and Parmesan cheese until fully melted and smooth. If the sauce seizes or becomes grainy, lower the heat and stir constantly until it smooths out.
7. Add the cooked pasta, chicken, and green peas to the skillet. Stir well to coat everything evenly in the sauce.
8. Cook for another 2 to 3 minutes until the sauce thickens and the peas are heated through. Add a splash of the reserved pasta water if needed to loosen the sauce and help it cling to the pasta.
9. Taste and adjust seasoning if necessary, then serve warm.

Practical tips:

• Avoid high heat once you add cheese—the sauce can separate. Low and slow melting produces the best texture.
• Use freshly grated cheeses where possible; pre-shredded varieties often contain anti-caking agents that can affect melt.
• Reserve pasta water—its starchiness is key to marrying sauce and pasta.
• If you’re short on time, use pre-cooked chicken; fold it in at the end to warm through.

(For another creamy, comforting pasta/gnocchi option to try later, take a look at this alternate creamy gnocchi with spinach and feta recipe.)

Serving Suggestions

• Keep it classic: Serve hot with an extra sprinkle of grated Parmesan, a crack of black pepper, and a scattering of chopped fresh parsley or basil.
• Add brightness: A squeeze of lemon juice and a few lemon zest threads cut through the richness.
• Lighten the plate: Pair with a crisp green salad dressed in vinaigrette to balance the creamy sauce.
• Side pairings: Garlic bread, roasted asparagus, or a chilled tomato and cucumber salad make great complements.
• For larger gatherings: Serve family-style in a warmed serving dish so the sauce stays luscious.

Keeping it Fresh

• Room temperature: Do not leave creamy, dairy-based pasta at room temperature for more than 2 hours (1 hour if room is very warm). Bacterial growth risk increases after this.
• Refrigerator: Store in an airtight container for up to 3–4 days. Reheat gently on the stovetop with a splash of milk or reserved pasta water to loosen the sauce.
• Freezer: You can freeze portions in airtight freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop; expect some change in texture (cheeses can separate slightly after freezing).

Pro Tips & Tricks

• Cook pasta al dente: Slightly undercooked pasta finishes cooking in the sauce and avoids a mushy result.
• Browning for flavor: Don’t rush the chicken—browned bits add savory depth to the finished dish.
• Cheese selection matters: A good melting mozzarella and real Parmesan (Parmigiano-Reggiano if available) give the best creaminess and flavor.
• Emulsify with pasta water: Add reserved starchy water a tablespoon at a time to create a silky, cohesive sauce.
• Control heat: Keep the sauce at low heat once cheese is introduced—too-hot temperatures cause oils to separate.

Creative Twists

• Bacon & Pea Boost: Crisp and chop 2 strips of bacon; toss in at the end for smoky crunch.
• Lemon-Herb Brightness: Stir in 1 teaspoon lemon zest, 1 tablespoon chopped parsley and 1 teaspoon chopped dill to brighten the sauce.
• Vegetarian Version: Replace chicken with pan-seared mushrooms or artichoke hearts; use vegetable stock and omit meat.
• Vegan Swap: Use plant-based cream (coconut cream or cashew cream), vegan mozzarella, and chickpeas or firm tofu for protein.
• Spicy Kick: Add 1/4–1/2 teaspoon red pepper flakes when sautéing garlic for a warm heat.
• Gluten-Free: Use 12 ounces of your favorite gluten-free pasta; check that cheeses and other packaged items are certified gluten-free.

Recipe Q&A

Q: Can I use frozen peas?
A: Yes—frozen peas are perfect. Add them in step 7 so they heat through without overcooking.

Q: My sauce is too thin—how do I thicken it?
A: Simmer a little longer over low heat to reduce, or stir in a tablespoon of grated Parmesan to help thicken. For a quicker fix, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce, letting it cook 1–2 minutes.

Q: How can I make this lighter?
A: Use half-and-half instead of heavy cream, reduce the mozzarella, or use chicken breast and increase veggies. Note sauce will be less rich.

Q: What’s the best way to reheat leftovers?
A: Reheat gently on the stovetop over low heat with a splash of milk or reserved pasta water; avoid microwaving on high which can separate the sauce.

Conclusion

I hope this Creamy Pasta with Chicken, Peas and Cheese finds a frequent place on your menu—quick to prepare, endlessly comforting, and endlessly adaptable. If you want to explore a variation with bacon and extra peas, check out this version from The Seasoned Mom: Creamy Chicken Pasta with Bacon and Peas – The Seasoned Mom. For another easy, cheesy chicken-pasta idea that’s slightly different but equally satisfying, take a look at this recipe from Two Peas & Their Pod: Creamy Chicken Penne Pasta {Easy} – Two Peas & Their Pod.

If you make this recipe, I’d love to hear how it turned out—share a photo or note in the comments and join the conversation. Happy cooking!