Penne with Chicken & Peas in a Cream Sauce
A 30-minute Italian-inspired pasta comfort dish
Servings: 2 people
Equipment
- large pot for cooking pasta
- Large Pan
Ingredients
- 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
- 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
Instructions
Cook the Pasta
- Boil the penne until al dente, according to the package directions.
Saute Aromatics
- Heat olive oil and butter in a large pan over medium heat. Add onion and red pepper; sauté until translucent.
Deglaze
- Pour in white wine or brandy, cooking off most liquid to add depth of flavor.
Add Chicken
- If using cooked chicken, heat through. If raw, cook until almost done before moving on.
Make the Cream Sauce
- Stir in half-and-half, nutmeg, parsley, and peas; bring to a gentle simmer and reduce to desired thickness.
Finish
- Season with salt and pepper, add grated Parmesan, then toss in the cooked penne (plus any reserved pasta water if needed to loosen the sauce).
Serve & Enjoy
- Plate immediately, garnish with extra parsley and cheese.
Notes
Swap proteins: leftover roast chicken works beautifully too.
Veggie boost: add mushrooms, broccoli, or spinach for extra nutrition and color.
Pasta water magic: a splash of starchy pasta water helps emulsify sauces.
Wine pairings: Chardonnay or Sauvignon Blanc complement creamy pasta.