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Pasta with Chicken and Peas


This is an especially quick and easy meal when using leftover roasted chicken with lemon sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2005


  • Salt and pepper
  • 12 ounces fettuccine pasta
  • 1 cup reserved Lemon Sauce, see Roasted Chicken with Lemon Sauce
  • 1 package (10 ounces) frozen peas, thawed
  • 1 reserved cooked chicken half, skin removed, meat shredded (1 1/2 cups)
  • 1 tablespoon cold butter
  • 1/3 cup grated Asiago or Parmesan cheese, plus more for garnish, if desired


  1. In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions. Drain; set aside.

  2. Add lemon sauce to pot. Bring to a boil; reduce to a simmer. Add peas and chicken; cook until warmed through, 2 to 3 minutes. Stir in butter until incorporated.

  3. Remove from heat. Add pasta and cheese; season with salt and pepper. Toss to combine. Garnish with more cheese, if desired.

Reviews Add a comment

  • Alison
    21 NOV, 2008
    Associate EDF editor Caroline suggests using chicken broth as a substitute and finishing it with a squeeze of lemon and a small nob of butter.
  • MS12387027
    21 NOV, 2008
    Just thinking, but to make the lemon sauce without the drippings maybe you could toss a chicken cube into the wine before reducing it, or reduce additional chicken broth by half to intensify the chicken flavour or instead of using a chicken cube use the concentrated liquid chicken flavouring if it is available in your area.
  • SarahMartella
    21 NOV, 2008
    how would you make the lemon sauce if you don't use this as a left over recipe, since it calls for the drippings from the roasted chicken??
  • carolinaliving
    8 APR, 2008
    I still had left-overs from this left-over recipe, so I made a green salad with tomatoes and served the pasta,chicken, peas dish as a pasta salad mixed with the salad ingredients. A good basalmic vinegar dressing goes well with it.