The Quick, Easy & Extremely Delicious Creamy Peppercorn Chicken Pasta.
Learn how to make this delicious, quick, cheap & easy creamy peppercorn chicken pasta. With all of the ingredients being easily accessible, you can jump straight into this recipe with easy-to-follow instructions & have complete confidence knowing you’re making yourself & others a delicious sustainable meal. Please enjoy.
Ingredients
- 2 x (500g-1.1lbs) - Chicken Breast, Butterflied & Sliced Into Fillets
- 1 ½ tsp (3.5g) - Onion Powder
- 1 ½ tsp (3.5g) - Garlic Powder
- Seasoning To Taste
- 1 tsp (5ml) - Olive Oil
- 2 Tbsp (28g) - Clarified Butter
- 1 - Brown Onion, Diced
- 2 ½ Tbsp (35g) - Drained Green Peppercorns
- 4 - Garlic Cloves
- ¼ Cup (60ml) - White Wine or Chicken Stock
- 1 ½ Cups (375ml) - Thickened Cream
- 450g (1lb) - Pappardelle Pasta or Pasta of Your Choice
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- Seasoning To Taste
- Parmigiano Reggiano (Optional) To Serve
Instructions
- Butterfly the chicken breasts to open them up & slice each breast in half to create 4 fillets. Place them in a mixing bowl, add in the onion powder, garlic powder, olive oil & seasoning to taste. Mix well to combine.
- Place a saucepan of water over high heat, bring to a boil, season generously with sea salt flakes & cook the pasta as per your packet instructions.
- Place a large pan over high heat, add the clarified butter, allow it to melt. Add in the seasoned chicken breasts (in batches), sear for 3 minutes on both sides, remove & allow to rest for 5-10 minutes before slicing into thin strips. Cover & keep warm.
- In the same pan, add in the diced onion & drained green peppercorns, saute for 3-4 minutes or until lightly golden & translucent. Add in the garlic & saute for 45 seconds, stirring the whole time.
- Add in the wine or chicken stock, bring to a boil and cook stirring frequently until it reduces by half. Add in the cream & seasoning to taste, mix well, bring to a heavy simmer, reduce heat to low & simmer for 6-7 minutes or until reduced & thickened.
- Place the sliced chicken into the sauce along with any resting juices. Transfer the cooked pasta straight from the pot into the sauce, reserving some pasta water if you wish to thin the sauce down. Add in the flat-leaf parsley & mix well to combine. Serve in bowls & garnish with flat-leaf parsley & Parmigiano Reggiano (optional).
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Peppercorn Chicken Pasta Storage Instructions
This creamy peppercorn chicken pasta will last 4 days stored in the fridge. It can also be frozen for up to 3 months. However, freezing isn’t recommended. Due to it being a cream-based sauce, the cream will likely split upon reheating and make the dish inedible. It’s best eaten fresh.
Creamy Peppercorn Chicken Pasta Reheating Instructions
Place the pasta into a large pan or pot over medium heat and heat gently until hot to reheat. Due to it being a cream-based sauce, I recommend adding a splash of thickened cream to freshen it up and help prevent it from splitting.
Alternatively, it can be placed into the microwave, but be careful as microwaves are very inconsistent in distributing heat. Do it in short bursts, mixing between each burst.
Watch How To Make The Recipe
What's The Difference Between Green, Black, White & Pink Peppercorns?
Green Peppercorns
Green Peppercorns are the purest peppercorns as they are picked from the vine when not completely ripe. Due to this, they have a very short shelf life and need to be preserved immediately using an oil or vinegar preservation technique. The recipe above uses preserved green peppercorns that bathe in a vinegar brine. The brine also creates a nice pop when biting into them.
Black Peppercorns
When it comes to peppercorns, the most used variety is the black peppercorn. The combination of salt and pepper is the most used combination of seasonings worldwide. The interesting thing about black peppercorns is that they are green peppercorns. Fresh green peppercorns are cooked in water and left to dry, creating the dried hard black pepper we all know and love.
White Peppercorns
White peppercorns start as green peppercorns and are then cooked and dried in the sun to become black peppercorns. Once dried, the thin shell around the peppercorn is removed to reveal the white centre. Due to this process, white peppercorns can be slightly more expensive as they go through extra harvesting and preservation.
Pink Peppercorns
Would you be shocked if I told you pink peppercorns aren’t peppercorns? But are ripe berries commonly grown in Peru and Brazil? The plant they grow on is called a pepper tree, but green, white and black peppercorns are produced from a piper nigrum vine.
The processing procedure for these berries is similar to the green and black peppercorns, but they’re not cooked and are only left to dry before being sold. Pink peppercorns are closer to the nut (cashew) family than the piper nigrum family. Therefore if you have a nut allergy, you should avoid these “peppercorns”.
Did You Like This Creamy Peppercorn Chicken Pasta Recipe?
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Very easy to prepare from both technique and ingredient point of view
Superb flavour which far exceeds effort to make it
World class comfort food
Thank you for teaching it
Fantastic! I’m so glad you enjoy everything. Thank you.