Chicken Alfredo with Peas
This easy to make one pot meal is ready in minutes!
Servings 8 servings
Calories 585kcal
Equipment
- 1 Dutch Oven
Ingredients
- 1 pound uncooked penne pasta
- 4 cups hot water
- 12 ounces evaporated milk
- 15 ounce Alfredo pasta sauce one jar
- 4 ounces cream cheese
- 2 cups shredded rotisserie chicken
- 1 cup parmesan cheese
- 1 cup frozen peas
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- In large dutch oven, heat evaporated milk, 4 cups hot water and the pasta. Bring to a boil over high heat.
- Once it comes to a boil, reduce to medium-high heat. Cook 7 minutes, stirring frequently; do not drain.
- Next reduce to medium heat. Add chicken, cream cheese and Alfredo sauce. Continue to cook and stir for three additional minutes stirring frequently while the pasta cooks and you have a smooth sauce.
- Remove from heat; stir in parmesan cheese, season with salt and pepper. Cover and let rest for 5 minutes. Remove cover and stir in peas and serve!
Notes
How to store leftovers
Refrigerator - This creamy chicken recipe can be stored in an airtight container for up to 3 days.
Freezer - It freezes great! Because we're using jarred sauce, rather than a homemade Alfredo Sauce where you melt butter add, half and half, garlic, etc. the sauce doesn't separate.
Reheat - Chicken alfredo with peas can be easily reheated in the microwave or on the stove top. Just heat it until it's hot and bubbly. Add a dash of milk or heavy cream to make the sauce creamy again if it thickens up too much.
Nutrition
Calories: 585kcal | Carbohydrates: 52g | Protein: 35g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 128mg | Sodium: 1154mg | Potassium: 332mg | Fiber: 3g | Sugar: 8g | Vitamin A: 529IU | Vitamin C: 8mg | Calcium: 294mg | Iron: 1mg
