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Lunch / Dinner

Skillet Chicken Alfredo with Green Peas

You might assume that meals containing ten ingredients or less may be boring, or lacking in flavor, but that’s not the case here. Creamy chicken Alfredo, made with seasoned chicken, pasta, and peas in a creamy, cheesy sauce, prove that simple is quite delicious. Bonus: this meal can be on the table in 30 minutes, perfect for weeknight dinners.


4 servings

Total Time

30 minutes

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Cook farfalle in a pot of boiling salted water according to package directions; reserve one cup pasta water, then drain.

Combine salt, pepper, and paprika. Season chicken with spices, then dredge in flour.

Melt 2 Tbsp. butter in a sauté pan over medium-high heat. Add chicken; sauté until a thermometer inserted into the thickest part registers 165°, about 5 minutes per side. Transfer chicken to a cutting board, cut into thin strips, and tent with foil.

Add remaining 2 Tbsp. butter and garlic to pan; cook until fragrant, 1 minute. Deglaze pan with wine, scraping up any brown bits; simmer until reduced by half.

Whisk in cream and Parmesan until combined; thin Alfredo to desired consistency with reserved pasta water. Stir in peas and farfalle; season Alfredo with salt and pepper. Serve Alfredo with sliced chicken.


So the peas don’t get overcooked, or turn army green, add them to the Alfredo just before serving.

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