Creamy Peppercorn Chicken Pasta
Butterflying the chicken breasts before searing means they cook faster and more evenly, so you get a proper golden crust without drying out the inside.
The sauce is what makes this one though. Green peppercorns bring a sharp, slightly floral heat that cuts right through the richness of the cream, and reducing the wine first before adding the cream concentrates the flavour properly.
Toss the pasta straight into the sauce with a bit of its starchy cooking water and it clings properly, rather than sitting in a pool of sauce at the bottom of the bowl.
Creamy Peppercorn Chicken Pasta
CHICKEN · DINNER · MEDIUM
Restaurant-style flavour, ready in 30 minutes
Resting the chicken for the full 5-10 minutes before slicing keeps the juices in the meat instead of running out onto the board, so every slice stays juicy.
Reducing the wine by half before the cream goes in builds real depth into the sauce, rather than leaving it tasting thin once everything's combined.
Green peppercorns give this a proper sharp, punchy edge that cuts through the cream, so it never feels too heavy or one-note.
Creamy Peppercorn Chicken Pasta
Ingredients
- 5 ml Olive Oil
- 28 g Unsalted Butter
- 2 Chicken Breast Halved
- 6 g Onion Powder
- 6 g Garlic Powder
- 1 Brown (Yellow) Onion Diced
- 35 g Green Peppercorns Drained
- 4 Garlic Cloves Minced
- 60 ml Dry White Wine
- 375 ml Thickened Cream
- 450 g Pappardelle or Fettuccine Pasta
- 5 g Flat Leaf Parsley Chopped
- Salt & Pepper To Taste
- Flat Leaf Parsley Garnish
- Parmigiano Reggiano Grated
Method
- Butterfly the chicken breasts to open them up and slice each breast in half to create 4 fillets. Place them in a mixing bowl, add the onion powder, garlic powder, olive oil and 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, and cook the pasta as per your packet instructions.
- Place a large pan over high heat, add the clarified butter and allow it to melt. Add the seasoned chicken breasts (in batches) and sear for 3 minutes on both sides, or until cooked through and reaching an internal temperature of 74°C (165°F). Remove and allow to rest for 5-10 minutes before slicing into thin strips. Cover and keep warm.
- In the same pan, add the diced onion and drained green peppercorns, and sauté for 3-4 minutes or until lightly golden and translucent. Add the minced garlic and sauté for 45 seconds, stirring the whole time.
- Add the wine or chicken stock, bring to a boil, and cook, stirring frequently, until it reduces by half. Add the cream and seasoning to taste, mix well, bring to a heavy simmer, then reduce the heat to low and simmer for 6-7 minutes or until reduced and 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 the flat-leaf parsley and mix well to combine. Serve in bowls and garnish with extra flat-leaf parsley and Parmigiano Reggiano (optional).
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.