Chicken and Pea Casserole

Chicken and Pea Casserole
Staff Writer
Chicken and Pea Casserole
Corelyn and Jennie/Garlic My Soul

Chicken and Pea Casserole

Spring is the perfect time to enjoy fresh summer peas; they’re bright green and full of flavor. What better way to use fresh peas than in a casserole with pasta, chicken, ricotta cheese, and sundried tomatoes? If we’ve got your attention then Corelyn and Jennie of Garlic My Soul have a recipe for you.

Click here for more of our best casserole recipes.

Deliver Ingredients


  • 1 Pound pasta (short pasta like penne or fusilli preferred)
  • 2 chicken breasts
  • 1 package frozen peas (or fresh peas)
  • 1 Cup grated Parmigiano-Reggiano
  • 15 Ounces ricotta cheese
  • 2 eggs
  • 1 bunch fresh spinach, roughly chopped
  • Sun-dried tomatoes (drained if they are in oil)
  • Sun-dried tomatoes (drained if they are in oil)
  • Pepper, to taste


Boil water for pasta. Preheat the oven to 400 degrees.

Meanwhile, dice the chicken and cook it in olive oil, salt, and pepper.

Cook the pasta in the water until al dente. Two minutes before it’s done, add the peas to cook.

Combine the Parmigiano-Reggiano, ricotta, and eggs.

Drain the pasta, and then mix it with the chicken, cheese mix, and spinach; pour into a casserole dish.

Bake in oven for 10-15 minutes, until cheese has melted. Enjoy with sun-dried tomatoes.

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.