Ingredients
- Pasta: 1 pound (450g) of your favorite pasta, such as penne, fettuccine, rigatoni, or rotini. (Using a shape that can hold onto the creamy sauce is ideal; penne and rotini have nooks and crannies perfect for this.)
- Chicken Breasts: 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes. (Ensure they are well-trimmed of any fat for a leaner dish.)
- Olive Oil: 2 tablespoons extra virgin olive oil. (A good quality olive oil will add a subtle fruity note to the base flavors.)
- Unsalted Butter: 2 tablespoons. (Butter adds richness and depth to the sauce that oil alone cannot achieve.)
- Garlic: 4 cloves, minced. (Freshly minced garlic offers the best aroma and flavor; adjust to your preference.)
- Yellow Onion: 1 medium, finely chopped. (Provides a sweet and savory aromatic base for the sauce.)
- All-Purpose Flour: 2 tablespoons. (This helps to thicken the sauce, creating that desirable creamy consistency.)
- Chicken Broth: 1.5 cups (360ml) low-sodium chicken broth. (Using low-sodium allows you to control the saltiness of the final dish more effectively.)
- Heavy Cream: 1 cup (240ml). (The star ingredient for the creamy texture; do not substitute with lower-fat milk for the best results.)
- Frozen Peas: 1.5 cups (225g). (Frozen peas are convenient and retain their sweetness and color well when cooked briefly.)
- Grated Parmesan Cheese: 3/4 cup (75g), plus more for garnish. (Freshly grated Parmesan melts better and has a superior flavor compared to pre-grated.)
- Fresh Parsley: 1/4 cup, chopped, for garnish. (Adds a touch of freshness and color to the finished dish.)
- Salt: To taste. (Essential for bringing out all the flavors.)
- Freshly Ground Black Pepper: To taste. (Freshly ground pepper offers a more potent and complex flavor than pre-ground.)
- Optional: Red Pepper Flakes: 1/4 teaspoon, or to taste. (For a subtle kick of heat, if desired.)
- Optional: Lemon Zest: 1 teaspoon, for brightness. (A hint of lemon zest added at the end can lift the flavors of the creamy sauce.)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente – tender but still with a slight bite. Before draining, reserve about 1 cup of the starchy pasta water; this water is golden for adjusting sauce consistency later. Drain the pasta and set aside. Tossing it with a tiny drizzle of olive oil can prevent it from sticking if it’s going to sit for a few minutes.
- Prepare and Season the Chicken: While the pasta water is coming to a boil, prepare your chicken. Ensure the 1.5 pounds of boneless, skinless chicken breasts are cut into uniform 1-inch cubes for even cooking. Pat the chicken pieces dry with a paper towel; this helps them brown better. Season generously with salt and freshly ground black pepper.
- Cook the Chicken: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, deep skillet or Dutch oven over medium-high heat. Once the butter is melted and the oil is shimmering, add the seasoned chicken cubes in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside on a clean plate.
- Sauté Aromatics: To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Reduce the heat to medium. Add the finely chopped medium yellow onion and sauté for about 3-4 minutes, until softened and translucent. Then, add the 4 minced garlic cloves (and optional 1/4 teaspoon red pepper flakes if using) and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Create the Roux and Base Sauce: Sprinkle the 2 tablespoons of all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for 1-2 minutes. This step cooks out the raw flour taste and creates a roux that will thicken the sauce. Gradually whisk in the 1.5 cups of low-sodium chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer, scraping up any browned bits (fond) from the bottom of the pan – these bits are packed with flavor.
- Make it Creamy: Reduce the heat to low. Stir in the 1 cup of heavy cream. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it begins to thicken slightly. Do not let it come to a rapid boil.
- Incorporate Cheese and Peas: Stir in the 3/4 cup of freshly grated Parmesan cheese until it’s melted and the sauce is smooth and luscious. Add the 1.5 cups of frozen peas to the sauce. Cook for another 2-3 minutes, just until the peas are heated through and vibrant green. They don’t need long, and overcooking will make them mushy.
- Combine Everything: Return the cooked chicken and any accumulated juices from the plate back to the skillet with the sauce. Stir to combine and allow the chicken to reheat gently in the sauce for a minute or two.
- Add Pasta and Adjust Consistency: Add the cooked pasta to the skillet with the chicken and creamy pea sauce. Toss everything together gently until the pasta is well-coated. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starchy pasta water not only thins the sauce but also helps it cling to the pasta better.
- Final Seasoning and Serve: Taste the pasta and adjust seasoning with more salt and pepper if needed. If you’re using lemon zest, stir it in now for a burst of brightness. Serve immediately, garnished with additional freshly grated Parmesan cheese and 1/4 cup chopped fresh parsley.
Nutrition
- Serving Size: one normal portion
- Calories: 750