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Penne with Chicken & Peas in a Cream Sauce

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Servings: 2 people


  • ½ pound penne pasta cooked to al dente
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 slices red onion diced
  • ½ red bell pepper finely diced (Ricco suggested using roasted red peppers for more flavor and adding them toward the end of the recipe)
  • ¼ cup white wine or brandy
  • 1 chicken breast cut up into pieces (cooked or uncooked)
  • 1 cup half and half
  • 1 pinch nutmeg
  • 1 tablespoon fresh parsley chopped
  • 1 cup frozen peas
  • Parmigiano cheese grated
  • salt and freshly ground pepper to taste


  • Heat a large saucepan over medium heat until hot. Add the oil and butter.
  • When hot but not smoking, add the onion and diced pepper. Sauté until the onion is translucent.
  • Deglaze the pan with the white wine or brandy and continue cooking until most of the wine has cooked off. This will add another layer of flavor.
  • Season the already cut up cooked chicken with some freshly ground pepper and add it to the pan to reheat for about one minute.
  • Add the half and half, nutmeg, parsley and peas being sure to mix together with a wooden spoon. Raise the heat to medium-high but as soon as the half and half comes to a boil, lower the heat to medium or medium-low and reduce the sauce to desired consistency (thickness).
  • When the sauce is just the way you like it, add some freshly grated cheese or try the crumbled up Roquefort.
  • Taste and adjust the seasoning with salt and pepper.
  • Drain the pasta but reserve a few tablespoons of the pasta water to add to the sauce if the sauce appears to be too thick. This thins out the sauce while giving it a little flavor from the cooked pasta.
  • Add the pasta to the saucepan; toss well and serve.