Description
This Chicken Alfredo with Peas is a creamy, cheesy, and comforting pasta dish made with rotisserie chicken, sweet peas, and fettuccine. It’s a quick and easy weeknight meal that’s perfect for busy families.
Ingredients
- 12 oz fettuccine noodles
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups cooked rotisserie chicken, chopped
- 1 cup frozen peas
- 1 ½ cups heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon salt (or to taste)
- ¼ teaspoon ground black pepper
- Pinch of nutmeg (optional)
- Chopped parsley for garnish (optional)
Instructions
- Cook fettuccine noodles according to package instructions. Drain and set aside.
- In a large skillet over medium heat, melt butter and olive oil together.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add chopped rotisserie chicken and peas to the skillet. Stir to combine and heat through.
- Pour in the heavy cream, bring to a simmer, and cook for 2–3 minutes.
- Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Mix until cheese is melted and sauce is smooth.
- Add the cooked fettuccine noodles to the skillet and toss to coat in the Alfredo sauce.
- Garnish with chopped parsley if desired and serve immediately.
Notes
- Use freshly grated Parmesan for best results and a smoother sauce.
- You can substitute fresh or canned peas instead of frozen.
- This dish is a great way to use leftover chicken or turkey.
- Add extra veggies like mushrooms or spinach for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 635
- Sugar: 3g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
