Name: Weeknight Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 320 g penne; 400 g chicken breast, cubed; 1 tbsp olive oil; 2 garlic cloves, minced; 150 ml chicken stock; 150 ml cooking cream; 120 g frozen peas; 1 tbsp chopped parsley; Salt and black pepper

Method

Bring a large pan of salted water to a boil and cook the penne for 1 minute less than the package time. Reserve 250 ml cooking water, then drain.

While the pasta cooks, pat the chicken dry, cut it into even cubes and season with salt and pepper.

Heat the olive oil in a wide pan over medium-high heat. Brown the chicken for 6–8 minutes, turning occasionally, until it reaches 74°C. Transfer to a plate.

Lower the heat to medium, add the garlic and stir for 30 seconds.

Pour in the stock and scrape up the browned layer from the pan. Add the cream and peas and simmer gently for 3–4 minutes.

Return the chicken, add the penne and toss for 1–2 minutes. Add pasta water a little at a time until the sauce is glossy and coats the pasta.

Taste for seasoning, finish with parsley and serve immediately.

How stock keeps the sauce light

This is a practical one-pan sauce built around golden chicken, peas and just enough cream to coat the penne. Chicken stock keeps the flavor savory, while pasta water prevents the sauce from becoming thick or greasy.

Cooking chicken and pasta in parallel

Cut the chicken into equal bite-size pieces and pat them dry. Frozen peas can go into the sauce without thawing. Keep the pasta slightly firm because it cooks for another minute in the pan.

Quick changes for another night

Add mushrooms before the chicken, stir in spinach at the end or use sweetcorn instead of peas. Boneless thigh works well. Lemon zest or Dijon mustard can sharpen the finished sauce.

Even chicken pieces and frozen peas

Cut the chicken into similar cubes so every piece reaches doneness together. Frozen peas need no thawing and bring sweetness directly to the simmering sauce. Chicken stock makes this version lighter than an all-cream sauce, while reserved pasta water supplies the starch needed for a glossy finish.

Serving while creamy and glossy

Serve immediately with parsley and black pepper, plus steamed greens or a simple salad. Warm bowls keep the sauce loose for longer.

Keeping a fast pasta dish from drying out

Chicken crowded into a narrow pan releases water and refuses to brown; use a wide pan or cook in batches. Keep the cream at a gentle simmer and stop the penne one minute early. The pasta absorbs sauce quickly, so reserve plenty of cooking water and loosen it immediately before serving.

Reheating the next day's portion

Refrigerate for up to 2 days. Reheat gently with a splash of milk, stock or water until the chicken is piping hot. Avoid freezing the finished cream pasta.