Save It This lighter creamy chicken pasta brings cozy comfort to your table with a fraction of the heaviness. It is the dish I reach for on weeknights when I want something indulgent yet not too rich and time is short. Quick to prepare and loved by everyone in my house, it pairs tender chicken with sweet peas and a velvety sauce that feels luxurious but is surprisingly light.
The first time I made this pasta was after a long day when I had only chicken and a dream of something creamy for dinner. It instantly became a weeknight rotation because my kids asked for seconds and I loved how guilt—free it felt.
Ingredients
- Pasta: twelve ounces any shape or type works select a brand with bronze cut edges for best sauce cling
- Shredded cooked chicken: one cup breast or thigh both work well use rotisserie for convenience and deeper flavor
- Chicken broth: one cup helps build a flavorful base buy low sodium for more control
- Light cream cheese: one quarter cup this gives creaminess without the heavy feel select a brick style for best melting
- Frozen peas: one cup adds color slight sweetness and a nutritional punch choose peas that are brightly green for best taste
Instructions
- Cook the Pasta:
- Boil your chosen pasta in a large pot of well salted water. Stir occasionally and cook until just al dente. This helps the noodles maintain some bite and avoid ending up mushy when tossed with the sauce. Once cooked drain but do not rinse then return to the pot for easier tossing.
- Make the Sauce Base:
- Add the shredded cooked chicken to the pasta along with chicken broth and light cream cheese. Set the pot over medium low heat and stir often until the cream cheese is fully melted and the sauce begins to thicken. This step makes all the difference in creating a silky instead of watery sauce. Gently break up any stubborn cream cheese with the back of your spoon.
- Finish with Peas:
- Scatter the frozen peas over your pasta and gently fold them in. Keep the heat on and stir for two minutes until the peas lose their chill but hold onto their vibrant green color. Serve the dish immediately while everything is hot and silky.
Save It My favorite part is the burst of sweetness when I bite into the peas. They remind me of spring no matter what the season. Once my youngest made up a jingle about green peas being magic beans the whole family still sings it when this pasta is on the menu.
Storage Tips
To store, cool leftovers quickly and place in a sealed container in the fridge for up to three days. The sauce may thicken as it rests, so add a splash of chicken broth when reheating gently on the stovetop. This dish does not freeze well due to the cream cheese base but tastes great as next—day lunch.
Ingredient Substitutions
Swap out the light cream cheese for full—fat if you want a richer sauce. Greek yogurt also works in place of cream cheese, but add it at the end off the heat to prevent curdling. Instead of chicken, try leftover turkey or even cooked shrimp for a twist.
Serving Suggestions
Serve this pasta as a main dish with a crisp green salad and a squeeze of lemon for freshness. A handful of chopped fresh parsley or chives perks up the flavor and look. For an extra treat, sprinkle a bit of grated parmesan over each bowl right before serving.
Seasonal Adaptations
In spring, swap in fresh asparagus or snap peas for the frozen peas. During winter, stir in a handful of baby spinach near the end for extra greens. Roasted cherry tomatoes tossed in just before serving add juicy sweetness in late summer.
Success Stories
Friends of mine with busy schedules tell me they have made this for potlucks and family dinners and it is always the first to disappear at the table. One told me she doubled the recipe and froze single portions with mixed success but her college kids loved the rapid reheat meal.
Freezer Meal Conversion
This pasta is best fresh. If you must freeze, do so before stirring in the peas and undercook the pasta slightly. Reheat gently with a splash of broth then add the frozen peas at the end. Note that the sauce will be a bit less creamy after thawing.
Save It This creamy chicken pasta feels like a treat but is light enough for any night. Enjoy it fresh for the best taste and savor those sweet peas in every bite.
Recipe FAQs
- → Can I use a different protein besides chicken?
Yes, turkey, shrimp, or tofu make excellent substitutes. Adjust cooking time as needed for best texture.
- → Is it possible to use fresh peas instead of frozen?
Fresh peas can be used. Add them at the same point in the steps but cook briefly to preserve color.
- → How do I prevent the sauce from curdling if I use Greek yogurt?
Stir in Greek yogurt off heat at the end to ensure a silky, smooth sauce without curdling.
- → What pasta shapes work best for this dish?
Short shapes like penne, rotini, or shells hold sauce well, but any preferred pasta will work.
- → Can this be made gluten-free?
Yes, simply choose gluten-free pasta and check that your other ingredients are certified gluten-free.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently to preserve the sauce.