Creamy Chicken Fettuccini With Peas
This Italian American pasta dish of chicken and peas tossed with fettuccine in a creamy sauce with hints of garlic and lemon will surely become a favorite meal that your whole family will enjoy. I could call this recipe Chicken Fettuccine Alfredo but my friends in Italy might have a different opinion.
While in Rome years ago, I ate at the restaurant where fettuccine all’ alfredo was made famous. It was prepared table side by the owner with paper thin fettuccine that was tossed with a mound of melting butter and lots of grated parmesan cheese. The constant tossing mixed everything into a lovely creamy consistency.
The Alfredo sauce that we are familiar with in the United States and other parts of the world is very different from what I enjoyed in Rome unless it is offered at a tourist restaurant. Butter, parmesan cheese, salt, and pepper are all you need to make a traditional Alfredo sauce, but the recipe that I’m sharing is not the traditional dish. Instead, I’m sharing a different yet delicious Creamy Chicken Fettuccini With Peas. The creamy yet light cheese sauce with just a hint of garlic and lemon is tossed with chicken, peas and fettuccine.The acidity of the wine and lemon provide a tart contrast to the richness and sharpens the flavors while the peas add a bright freshness to the dish.
Creamy Chicken Fettuccini With Peas
Serves two, adjust the recipe according
- 12 oz. dried fettuccine
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 large shallot, finely minced (onion may be substituted)
- 1 – 2 garlic cloves, minced
- zest of 1 lemon
- 1 Tbsp. flour (I use Wondra, a fine milled flour for sauces)
- 1/2 c. white wine (chicken broth may be substituted)
- 1 c. half and half or milk
- 2 – 3 Tbsp. of grated Parmesan or Pecorino Romano cheese or to taste
- salt and pepper to taste
- 1 tsp. fresh lemon or to taste
- 1 c. chopped cooked chicken
- 1 c. frozen peas, defrosted
In a large pot of boiling salted water, cook the fettuccine according to package directions until al dente; drain and reserve about 1⁄2 cup of the pasta cooking water. In the meantime, prepare the sauce,
In large sauté pan, melt the butter then add the shallot, garlic and cook until soft but not brown. Add the flour and whisk until blended and cook 1 minute. Add the white wine and whisk until combined. Slowly whisk in the half and half, bring to a boil and then reduce heat and let simmer until thickened. Add the cheese, zest and lemon juice and whisk until melted. Taste the sauce and season to taste with salt and pepper. (I don’t add salt until after the cheese is added as it can sometimes be salty). Add the cooked fettuccine and toss to coat, gradually add some of the reserved pasta water until desired consistency. Stir in the cooked chicken and peas and heat through, about 2 or 3 minutes. Taste to see is any additional lemon is needed.
Restaurants use heavy cream when making sauces because unlike milk, it can be boiled without curdling. When I use half and half or milk, I add a tablespoon of flour to prevent curdling. The lemon juice is added at the end of the recipe for the same reason. The end result is a smooth, creamy consistency.
You can use as much or as little Parmesan or Locatelli Romano as you wish in this recipe.
I use already cooked rotisserie chicken in this recipe for convenience but you could poach or pan sauté one or two chicken breasts for this recipe if you prefer.
Notes From the kitchen
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This is one of those really quick recipes where the sauce comes together while the pasta is boiling so it is an easy dish to make even during the week. This crowd pleasing meal is a treat to enjoy but perhaps indulgent enough to prepare only occasionally.
Looks yummy. Timing is good too. I will make it next week with leftover turkey!
Happy Thanksgiving.
It may not be traditional but it looks very good indeed!
Looks like a perfect Autumn supper, well received by everyone in the family!
Pasta with a creamy white sauce is one of my favorites. Love your recipe!
That looks delicious. I will make this, but with full fat crème fraîche, which doesn’t split when heated (the low fat crème fraîche would split though).
I love the sort of white sauce (?) technique and the lemon sounds perfect.
Hi Karen,
That meal looks so comforting and filling. Perfect for days that are getting cooler.
For us, here in Australia, it’s becoming warmer and I’m enjoying lighter meals. 😊
Yum! So delicious and easy with ingredients that are generally already in the pantry. I’ve always preferred to use milk instead of cream when I make a white sauce. Feels less sinful too! 😄
Doesn’t matter what you call it I reckon. People are way too precious about such things :=) Looks delicious anyway.
Looks delicious!
This is also a great recipe to whip up on a whim. Quick and easy. And delicious.
My family loves chicken alfredo, this sounds delicious!
Comfort food at its finest! A great way to use up the rest of that Costco Rotisserie chicken. 🙂
Susan @ https://savoringtimeinthekitchen.blogspot.com/
Looks scrumptious!
looks delicious and I like you sauce making suggestions.
My family would love this! Thank you, Karen!
Pasta and peas is one of my favorites. This looks like a delicious rendition of this classic dish.
Hey there! Your Creamy Chicken Fettuccine with Peas recipe sounds amazing. I totally get what you mean about the Alfredo differences between the U.S. and Italy. Your twist with the wine, lemon, and peas has got me excited to try it out. Thanks for sharing this delightful twist on a classic!
Throw peas into any pasta dish and it really elevates the dish so I can see how the fettuccini would be awesome with it. Happy Thanksgiving.
Mark loves any pasta with peas — and this sounds wonderful! Hope you had a wonderful Thanksgiving!
I know that Italians do not really recognize the combination of pasta and chicken, but I personally love it. And combined with creamy sauce and peas, that’s so delicious!
I have to try this recipe Karen. I like the way you made the sauce.
Karen, this is a fantastic chicken with peas. A lighter and definitely more flavor chicken fettuccine dish. Delicious! Also, I learned something important… I did not know if you choose to half n half or whole milk for something a little less fattening, you can add a tablespoon of flour to keep it from curdling. I will definitely remember. that!!!!
I love this delicious dish, Karen.
Oh my goodness, this recipe looks and sounds so good! Your recipes are so delicious, love to come by and see what you’re cooking! Can’t wait to try this one.
I love fettuccine with peas