Pasta with Chicken Peas & Mushrooms

ByAnna + Liz Published Updated
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Pasta with Chicken Peas & Mushrooms are sautéed in a light creamy sauce made with white wine, chicken stock, and some cream. Delish! Loaded with vegetables, and pieces of chicken, makes this a simple and tasty meal your loved ones will surely devour from their first bite!

A white plate with bowtie pasta, peas, mushrooms and sundried tomatoes.

Pasta with Chicken Peas & Mushrooms

This is a pasta dish that includes vegetables and chicken. It is a recipe our mom always made and she would serve it with her Italian tomato salad as the side for a complete dinner. The only thing you really need with this pasta with chicken dish is a green salad as a side. Then you’ll have one FABULOUS meal that’s ready in under 30 minutes.

It’s Perfect! 😉

Reasons We Love Pasta with Chicken Peas & Mushrooms:

  • It’s an “all-in-one” meal with protein, carbs, and vegetables.
  • The flavors are wonderful. 
  • Peas, mushrooms, pieces of chicken, and white wine all add up to a combination of multiple flavors in every bite. 
  • Leftovers turn out even better the very next day. Perfect for lunch too. 

Ingredients and Amounts You Will Need:

For this recipe, you will need the following ingredients:

  • 1/2 pound of Farfalle pasta (bow ties pasta)
  • 2 Tbsp. olive oil
  • 1 pound ( 4 pieces) skinless thin chicken cutlets- cut into 2-inch strips
  • 2 Tbsp. butter
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup chopped yellow onion
  • 1 garlic clove – sliced
  • 1/2 cup white wine
  • 1 + 1/2 cups (10-ounce) frozen baby peas, thawed
  • 5 to 6 sundried tomatoes – chopped
  • 2 Tbsp. fresh parsley
  • 8-ounce package of sliced mushrooms
  • 1/4 cup low-fat chicken stock
  • 3/4 cup heavy cream or half and half
  • 1/4 tsp. salt
  • black pepper to taste
  • 1/4 cup grated Parmigiano cheese and extra for serving
Ingredients for this recipe laid out on the table.

How To Make It?

Full instructions are in our recipe card at the bottom. Here is a brief explanation to making this delicious dish.

  1. First, prep all the veggies. Then rinse and slice the chicken cutlets into 2-inch strips.
  2. In a large skillet, drizzle some olive oil and add some butter (butter is optional) and sauté the veggies, until softened. Next, add the chicken pieces and cook them until fully cooked.
  3. Add the wine, and simmer until the wine has reduced. Next, add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
  4. Meanwhile, cook your pasta in a pot with boiling water, until al-dente. When pasta is ready drain, add to the skillet with veggies, and pour in the cream. Simmer the mixture until the cream thickens. Stir in the grated parmesan cheese. Turn off the heat, and serve.

A white plate with a serving of farfalle pasta, mushrooms, chicken and peas,

An All-In-One Meal…

A hearty pasta dish that offers carbs, protein, and veggies, all in one meal – is outstanding! This meal absolutely deserves a full-bodied wine to pair with it, and we recommend a fine ruby-fruity red wine to go with it like a Chianti.  Delish! 

Enjoy!

More Italian Recipes You’ll Love!

Tried our Pasta with Chicken Peas & Mushrooms? Let us know and leave a comment. Have fun and snap a photo and share it on Pinterest. Be sure to tag us #2sistersrecipes and @2sistersrecipes. We’d love to see what you cooked!  🙂 This recipe is original and from our mom. All content and photos remain the same.

A white plate with bowtie pasta, peas, mushrooms and sundried tomatoes.

Pasta with Chicken Peas & Mushrooms

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Pasta with Chicken Peas & Mushrooms is sautéed in a light creamy sauce made with white wine, chicken stock, and light cream.  This creamy pasta dish is loaded with pieces of chicken and vegetables creating a light sauce that's oh-so-yummy! Ideal dinner for the whole family to love!

Ingredients

  • 1/2 pound of Farfalle pasta (bow ties pasta)
  • 2 Tbsp. olive oil
  • 1 pound ( 4 pieces) skinless thin chicken cutlets- cut into 2-inch strips
  • 2 Tbsp. butter
  • 1/8 tsp. crushed red pepper flakes
  • 1 cup chopped yellow onion
  • 1 garlic clove - sliced
  • 1/2 cup white wine
  • 1 + 1/2 cups (10-ounce) frozen baby peas, thawed
  • 5 to 6 sundried tomatoes - chopped
  • 2 Tbsp. fresh parsley
  • 8-ounce package of sliced mushrooms
  • 1/4 cup low-fat chicken stock
  • 3/4 cup heavy cream or half and half
  • 1/4 tsp. salt
  • black pepper to taste
  • 1/4 cup grated Parmigiano cheese and extra for serving

Instructions

  1. Place on stove top, a large pot filled with water. Add 2 teaspoons of salt to the water and raise the heat.
  2. In the meantime, prepare all the vegetables, and rinse and drain the chicken cutlets. And slice each chicken cutlet into 2-inch strips.
  3. In a large (12-inch /5 Qt.) round skillet. Heat olive oil and butter together until butter is melted, on medium heat.
  4. Add chopped onions, garlic slices, and crushed red pepper. Sauté until onions are softened.
  5. Add chicken pieces and gently stir. Cook chicken for 3 to 5 minutes, until chicken, is fully cooked.
  6. Next, pour in 1/2 cup of white wine. Simmer and cook until the wine has reduced.
  7. Then add in the baby peas, sun-dried tomatoes, fresh parsley, and mushrooms and cook for 5 minutes. Then pour in the chicken stock.
  8. Lower the heat and simmer, uncovered for a few minutes until the mushrooms and peas have softened and tender to the bite, about 4 to 6 minutes. Turn off the heat.
  9. In a large pot of boiling water, add 1 teaspoon of salt to the water. Toss in the Farfalle pasta and cook according to the directions on the box, approx. 7- 9 minutes, until the pasta is al dente.
  10. Using a large slotted spoon, carefully take the pasta from the water and allow to drain, then transfer the pasta to the skillet with chicken and vegetables.
  11. Turn on the heat once again under the skillet.
  12. Pour half & half into the skillet and simmer on low heat for about 1 minute, stirring the entire mixture.
  13. Taste the cream sauce and adjust the seasonings with salt and fresh cracked black pepper to taste.
  14. Stir in 1/4 cup of grated Parmesan cheese on top and serve immediately.
  15. Serves 6
Nutrition Information:
Yield: 4 to 6 servings Serving Size: 1 serving
Amount Per Serving: Calories: 411Total Fat: 15.9gCarbohydrates: 37.3gFiber: 4.1gSugar: 4.4gProtein: 26.1g

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

© 2 sisters recipes
Cuisine: Italian / Category: Chicken Recipes

A white plate filled with a serving of farfalle pasta, mushrooms and peas.

Stay Healthy and Happy Cooking!!  😉

Thanks for stopping by!  

xo  anna and liz

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5 Comments

  1. Wonderful! My husband and I felt like we were eating at a restaurant 🙂 I unfortunately didn’t have mushrooms but I added quite a few more sun-dried tomatoes. Just delicious!

    Reply

    1. Thank you so much Catie! And, welcome to our recipe website, it’s so nice to meet you! Have a great weekend, and keep on cooking! 🙂

      Reply