One Skillet Chicken Alfredo and Peas


  • 2 Tbsp olive oil
  • 2 cups cooked, shredded chicken
  • 1 tsp minced garlic (2 cloves)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 lb penne pasta, uncooked
  • 2 cups frozen peas
  • 2 cups shredded Parmesan cheese
  • Flat leaf parsley for garnish


  1. In a large skillet, saute minced garlic in olive oil on medium heat for 1 minute
  2. Add in chicken, broth, cream, and uncooked pasta to pan and stir. Bring to a boil and reduce heat to simmer.
  3. Cover pan and cook 15 minutes. Add peas and cover pan to cook 5 more minutes until pasta is tender.
  4. Remove from heat and stir in shredded cheese until melted. Garnish with parsley and serve.
  5. Enjoy!