As someone who juggles a busy work schedule and a love for cooking, I find comfort in easy, delicious meals that bring everyone to the table with minimal fuss. This creamy pasta with chicken, peas, and carrots is one of those lifesavers. It's an adaptation of a classic dish that my mom used to make when we were growing up in the Midwest, full of pantry staples and familiar flavors. Whether you're aiming for a quick weeknight dinner or something comforting for a lazy Sunday, this dish checks all the boxes. It's warming, savory, and something you can whip up in less time than it takes for the pasta to boil.

This creamy pasta goes beautifully with a simple green salad dressed with a tangy vinaigrette to cut through the richness. You might also consider serving it alongside some crusty garlic bread to sop up all that delightful sauce. If you’re feeling adventurous, a glass of chilled white wine pairs nicely, adding a touch of sophistication to your meal.

Servings: 4

2 cups of uncooked pasta (penne or fusilli work best)
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup frozen peas
1 cup sliced carrots
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon dried thyme
1 tablespoon butter

Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook until they are golden brown and fully cooked, about 6-7 minutes.

Add the minced garlic and thyme to the skillet, cooking for about a minute until fragrant.

Toss in the sliced carrots and cook for 3-4 minutes, followed by the peas, and sauté until everything is heated through.

Reduce the heat to low, then stir in the heavy cream and butter, allowing the mixture to simmer gently.

Gradually add the Parmesan cheese, stirring until the sauce is smooth and creamy.

Add the cooked pasta to the skillet and toss everything together to coat the pasta. If the sauce is too thick, use the reserved pasta water, a little at a time, to reach desired consistency.

Serve warm, garnishing with additional Parmesan and a sprinkle of pepper if desired.

Feel free to play with this dish by adding sautéed mushrooms or spinach for an extra layer of flavor and nutrition. Swap out the chicken for shrimp to keep things interesting, or substitute turkey or tofu for a different protein. A splash of lemon juice just before serving can brighten up the dish beautifully. If you’re watching calories, use half-and-half instead of heavy cream, though the sauce will be a bit less rich.

Copyright 2016 Cooktop Cove