Easy Chicken Pasta Recipes – Chicken Cream Sauce with Penne
Today we have yet another of the amazing cream sauce in our series of easy pasta recipes!
If you follow the flow the right way, you should be eating in about 15 to 20 minutes.
What you’ll need (to serve it up hot for 2 people; just bump up the amounts for more 😉 ) :
4 chicken tenders, or 1 large chicken breast, cut into cubes
1/2 cup of heavy cream
2-3 Tablespoons of grated Parmagiano-Reggiano cheese
1 Teaspoon fresh ground black pepper, coarsly ground
Salt to taste
Penne pasta (I’d go with about 1 cup per person, cooked)
Olive oil for cooking chicken
Start by getting the water boiling. Again, as I’ve said before, if you have an
electric kettle, put it to good use by getting your water pre-heated.
While the pasta water is getting ready, get everything ready, for instance,
cutting up the chicken, grating the cheese, cracking the pepper.
Then saute the chicken in olive oil in a saute pan on medium heat. Cook until chicken is done.
Remove chicken from pan and set aside.
Watch carefully as you pour heavy cream into the pan. Add cheese, black pepper, and salt.
IMMEDIATELY reduce heat to low. Stir well. Keep a close eye on the sauce as you
stir it and the temperature comes down. Cheese should melt and it should be a
nice, creamy texture sauce. Toss the chicken back in and give it a nice bath in the
cream sauce. Turn heat off.
Once pasta is cooked to your satisfaction (I kind of like al dente the best), drain the pasta well.
Crank the heat up on the cream sauce so that the sauce is nice an warm. (I usually bang the gas up to high, and the sauce starts to bubble pretty quickly.) Kill the heat again, then dump the pasta into the sautee pan and give it a nice coating of the delicious cream sauce!
Serve up on plates, and maybe a nice white wine, and heck, why not, some nice crusty bread doused with a bit of EVOO (Extra Virgin Olive Oil). You might even make a quick salad to go with it, for all the time it takes to make this awesome easy pasta recipe!