One-Pot Chicken Alfredo with Peas and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A creamy, one-pot pasta dish combining tender chicken, sweet peas, and carrots in a luscious Alfredo sauce that cooks all together for easy cleanup. This italian-inspired chicken ready in about 35 minutes pairs penne pasta, frozen peas, diced small carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large deep skillet or Dutch oven, melt 3 tbsp unsalted butter over medium-high heat. Add 1 lb cut chicken breast and cook for 5-6 minutes, stirring occasionally, until chicken is golden and no longer pink inside. Remove chicken and set aside.
  2. Step 2: Reduce heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Pour in 2 1/2 cups chicken broth, 2 cups heavy cream, 10 oz penne pasta, 1 cup diced carrots, and 1 tsp salt. Stir well to combine.
  4. Step 4: Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer uncovered for 12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  5. Step 5: Return the cooked chicken to the skillet along with 1 cup frozen peas and 1 cup grated Parmesan cheese. Stir gently and cook for 2 more minutes until peas are heated through and cheese has melted.
  6. Step 6: Season with 1/2 tsp black pepper and 1 tsp dried parsley. Serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Chicken Alfredo with Peas and Carrots take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken Alfredo with Peas and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in One-Pot Chicken Alfredo with Peas and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken Alfredo with Peas and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken Alfredo with Peas and Carrots?

Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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