One-Pot Chicken Alfredo with Peas and Carrots

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 recipe, ready in about 35 minutes, pairs boneless skinless chicken breast, penne pasta, frozen peas 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.

Ingredients

• 1 lb, cut into 1-inch pieces boneless skinless chicken breast
• 10 oz penne pasta
• 1 cup frozen peas
• 1 cup diced small carrots
• 3 tbsp unsalted butter
• 2 minced garlic cloves
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 1/2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley

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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.