If you want to feel as though you’re dining at a fancy Italian restaurant without having to set foot outside your door, we’ve got the perfect recipe for you! This Creamy Chicken and Pea Carbonara Pasta is easy to make and delicious. Not only that, but it’s a real crowd-pleaser – perfect for when you’re having family and friends over for dinner. Why not give it a go?


Here are the ingredients you need:

1. 200 grams of chickpea spirals pasta
2. 120 grams of frozen peas
3. 150 grams of sugar snap peas, halved diagonally
4. Two teaspoons of extra virgin olive oil
5. 250 grams of chicken breast fillet, thinly sliced
6. 12 truss cherry tomatoes
7. 3 garlic cloves, crushed
8. Half a teaspoon of chilli flakes
9. Two teaspoons of finely grated lemon rind
10. An egg
11. One-fourth a cup of cooking cream
12. Two and a half tablespoons of fresh lemon juice
13. 25 grams of finely grated parmesan
14. 80 grams of baby rocket


First, cook the pasta in a large saucepan of salted boiling water. Follow the instructions on the packet or cook until al dente. Add the frozen peas and sugar snap peas towards the end of the cooking time. Reserve some of the pasta water before draining and returning the pasta to the pan.

After that, toss the chicken breasts and tomatoes in a large non-stick frying pan with oil over medium-high heat. Turn each piece after two to three minutes or until the chicken is thoroughly cooked and the tomatoes have slightly softened. Add the garlic, chilli flakes and lemon rind. Stir the ingredients for another minute or until fragrant. Set aside.

In a separate bowl, whisk together the egg, cream, lemon juice, and half of the parmesan until completely combined. Add the chicken and egg mixture to the hot pasta before quickly tossing them together. If necessary, add a little bit of the reserved pasta cooking water to thin the sauce.

Add the rocket and toss to combine. Serve the pasta with some parmesan. And there you have it! Restaurant-worthy pasta made fresh at home. Enjoy!