Microwave Chicken Alfredo Pasta With Peas

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 26 minutes

Quick Ingredients

• 8 oz (225 g) dry penne (or rotini/farfalle)
• 3 cups (720 ml) water
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 2 oz (55 g) cream cheese, cubed
• 1 cup (240 ml) whole milk
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup (100 g) finely grated Parmesan cheese, plus more to serve
• 1 1/2 cups (about 225 g) cooked chicken breast, diced
• 1 cup (140 g) frozen peas
• 1 tbsp chopped parsley (optional)

Do This

• 1) Microwave pasta + water + salt in a large bowl on HIGH 10–12 minutes, stirring halfway, until tender.
• 2) Drain carefully; return pasta to the bowl.
• 3) Microwave butter + cream cheese + milk + garlic powder + pepper 60–90 seconds, whisk smooth.
• 4) Whisk in Parmesan until creamy.
• 5) Stir sauce into pasta, then add chicken + peas.
• 6) Microwave 60–120 seconds until hot, stirring once.
• 7) Rest 2 minutes to thicken; serve with extra Parmesan (and parsley if you like).

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Why You’ll Love This Recipe

• Comfort-food flavor with a creamy Alfredo-style sauce, made fast in the microwave.
• Kid-friendly: familiar ingredients, mild seasoning, and a cozy, creamy texture.
• Great use for leftover or rotisserie chicken and frozen peas you already have.
• Minimal dishes: one big bowl and a measuring cup (no stovetop required).

Grocery List

• Produce: parsley (optional)
• Dairy: unsalted butter, cream cheese, whole milk, Parmesan cheese
• Pantry: dry pasta (penne/rotini/farfalle), frozen peas, garlic powder, black pepper, kosher salt
• Protein: cooked chicken breast (or rotisserie chicken)

Full Ingredients

Pasta and mix-ins

• 8 oz (225 g) dry penne pasta (or rotini/farfalle)
• 3 cups (720 ml) water
• 1/2 tsp kosher salt
• 1 1/2 cups (about 225 g) cooked chicken breast, diced into 1/2-inch pieces
• 1 cup (140 g) frozen peas

Microwave Alfredo sauce

• 2 tbsp (28 g) unsalted butter
• 2 oz (55 g) cream cheese, cut into 6–8 cubes (softened helps)
• 1 cup (240 ml) whole milk
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 cup (100 g) finely grated Parmesan cheese (use finely grated for smooth melting)

To finish and serve (optional, but recommended)

• 2 tbsp extra finely grated Parmesan cheese
• 1 tbsp chopped parsley

Step-by-Step Instructions

Step 1: Choose the right bowl (and avoid boil-overs)

Use a large microwave-safe bowl that holds at least 2.5 to 3 quarts (2.5 to 3 liters). Pasta foams and bubbles as it cooks, so a bigger bowl helps prevent spillovers. Keep oven mitts nearby; the bowl will get very hot.

Microwave note: Times are written for a 1000–1100 watt microwave. If yours is lower wattage, add 1–3 minutes; if higher wattage, start checking 1–2 minutes earlier.

Step 2: Microwave the pasta in salted water

Add the dry pasta, water, and kosher salt to the bowl. Stir well to separate the pasta pieces.

Microwave on HIGH for 10 minutes. Carefully remove the bowl and stir thoroughly (this is the key to even cooking and preventing sticking). Return to the microwave and cook on HIGH for 2–4 minutes more, until the pasta is tender but not mushy.

If the water is close to boiling over at any point, stop the microwave, stir, and continue cooking in 1-minute bursts.

Step 3: Drain safely (and keep the pasta warm)

Carefully drain the pasta in a colander. Hot water and steam can burn, so pour slowly and use oven mitts.

Return the drained pasta to the same large bowl. Set it aside while you make the sauce.

Step 4: Melt the butter, cream cheese, and milk

In a microwave-safe 2-cup (500 ml) measuring cup or medium bowl, combine the butter, cubed cream cheese, milk, garlic powder, and black pepper.

Microwave on HIGH for 60 seconds. Whisk well. If you still see cream cheese lumps, microwave 15 seconds at a time, whisking between bursts, until mostly smooth (a few tiny specks are fine; they’ll melt in once the cheese is added).

Step 5: Whisk in Parmesan to make it creamy

Add the finely grated Parmesan to the warm milk mixture in 2 additions, whisking after each addition until the sauce looks smooth and glossy.

If the sauce seems too thick at this point, whisk in an extra 1–2 tbsp milk. If it seems thin, don’t worry; it thickens after heating with the pasta and resting.

Step 6: Combine pasta, sauce, chicken, and peas

Pour the sauce over the warm drained pasta and stir until the pasta is evenly coated.

Stir in the diced cooked chicken and frozen peas. Mix until the peas are distributed throughout (they’ll warm up quickly in the next step).

Step 7: Microwave to heat through, then rest to thicken

Microwave the pasta mixture on HIGH for 60–120 seconds, stirring once halfway through, until the chicken is hot and the peas are bright green and warmed through.

Let the pasta stand for 2 minutes. This rest time helps the sauce cling and thicken into a classic Alfredo-style coating. Taste and add more black pepper if you like.

Serve hot with extra Parmesan and a sprinkle of parsley (optional).

Pro Tips

• Use finely grated Parmesan. The finer the grate, the smoother it melts in the microwave (less chance of clumping).
• Stir the pasta halfway through cooking. This prevents sticking and helps everything cook evenly.
• Control thickness with milk. If it thickens too much after resting, stir in 1–3 tbsp milk while it’s still warm.
• Go easy on extra salt at first. Parmesan is naturally salty, so taste after the cheese is in.
• Keep the chicken bite-size. 1/2-inch dice warms quickly and is easier for kids to eat.

Variations

• Extra cheesy: Add an additional 1/4 cup (25 g) Parmesan, and microwave 15–30 seconds longer to melt it in.
• Veggie boost: Stir in 1 cup (30 g) baby spinach with the peas; microwave 30–60 seconds until wilted.
• No cream cheese: Replace cream cheese with 2 tbsp (30 ml) heavy cream and add 1 extra tbsp (14 g) butter for richness (sauce will be slightly thinner).

Storage & Make-Ahead

Cool leftovers to room temperature within 2 hours, then store in an airtight container in the refrigerator for up to 4 days. Alfredo-style sauces tighten up when chilled, so reheat gently: add 1–2 tbsp milk per serving, cover loosely, and microwave in 30-second bursts, stirring each time, until hot.

Make-ahead shortcut: dice cooked chicken and pre-grate the Parmesan up to 2 days ahead. You can also portion the dry pasta and measure the sauce ingredients so dinner comes together even faster.

Nutrition (per serving)

Approximate, based on 4 servings: 560 calories; 33 g protein; 52 g carbohydrates; 25 g fat; 14 g saturated fat; 4 g fiber; 7 g sugars; 820 mg sodium.