A creamy and delicious Chicken Spaghetti Alfredo with peas, perfect for a family meal. The dish includes tender chicken breasts, spaghetti, and a rich sauce made with butter, garlic, chicken broth, heavy cream, and Parmesan cheese.
1: Season chicken with salt and pepper.
2: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes, reserved 1 cup of the pasta cooking water, then drain the pasta.
3: Heat the oil over medium-high heat in a large skillet. Add the chicken to the pan, and cook for 5 to 7 minutes, allowing a crust to form.
4: Flip the chicken and cook for another 5 to 7 minutes or until completely cooked through, adding more oil if needed. Remove chicken from pan and cover with foil to rest for 5 minutes.
5: Add the butter and sauté the garlic until aromatic.
6: Add in the broth, scraping up any bits on the bottom of the skillet.
7: Whisk in the cream and Parmesan cheese, and season with salt and pepper. Simmer for 3 to 4 minutes.
8: Slice the chicken into 1/2-inch slices.
9: If the sauce is too thick, add some of the reserved pasta cooking water, a few tablespoons at a time, to thin it out.
10: Add the drained pasta, peas, chopped parsley, the chicken, and any accumulated juices to the sauce and toss to coat. Garnish with more Parmesan.
