Penne with chicken and peas in a cream sauce isn’t just comfort food—it’s creamy, cozy, and dangerously easy to love. Tender chicken, sweet pops of peas, and pasta swimming in silky sauce? Yes, please. If your weeknight dinners need a glow-up, this is the rich, satisfying fix you’ve been craving.
Why This Recipe Works
- Quick & simple: Ready from start to finish in about 30 minutes.
- Balanced flavors: Savory chicken, sweet peas, umami Parmesan, and a touch of white wine.
- Creamy sauce that clings: Coats every piece of penne beautifully.
- Great for leftovers: Tastes even better the next day.
Creamy Penne with Chicken & Peas
A 30-minute Italian-inspired pasta comfort dish
This penne pasta with chicken and peas in a silky cream sauce is a weeknight hero—simple to make, big on flavor, and ready in under 30 minutes. Tender chicken, vibrant green peas, and a luscious cream sauce with garlic and Parmesan create a balanced dish that’s both comforting and elegant. Whether you’re feeding a family or preparing a cozy dinner for two, this recipe delivers comfort-food flair with minimal effort.
Penne with Chicken & Peas in a Cream Sauce
Equipment
- large pot for cooking pasta
- Large Pan
Ingredients
- ½ pound penne pasta cooked to al dente
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 slices red onion diced
- ½ red bell pepper finely diced
- ¼ cup white wine or brandy
- 1 chicken breast cut up into pieces (cooked or uncooked)
- 1 cup half and half
- 1 pinch nutmeg
- 1 tablespoon fresh parsley chopped
- 1 cup frozen peas
- Parmigiano cheese grated
- salt and freshly ground pepper to taste
Instructions
Cook the Pasta
- Boil the penne until al dente, according to the package directions.
Saute Aromatics
- Heat olive oil and butter in a large pan over medium heat. Add onion and red pepper; sauté until translucent.
Deglaze
- Pour in white wine or brandy, cooking off most liquid to add depth of flavor.
Add Chicken
- If using cooked chicken, heat through. If raw, cook until almost done before moving on.
Make the Cream Sauce
- Stir in half-and-half, nutmeg, parsley, and peas; bring to a gentle simmer and reduce to desired thickness.
Finish
- Season with salt and pepper, add grated Parmesan, then toss in the cooked penne (plus any reserved pasta water if needed to loosen the sauce).
Serve & Enjoy
- Plate immediately, garnish with extra parsley and cheese.
Notes
Using Uncooked Chicken in the Recipe
Start by cutting the uncooked chicken into bite-sized pieces. Sauté the chicken first in a mix of butter and olive oil, before cooking the onions and peppers. Cook the chicken until it is almost done, but not fully cooked—you’ll finish it when you return it to the pan. This prevents the chicken from becoming overcooked.
Once the chicken is nearly cooked, remove it from the pan. Then, add the onions and peppers and continue with the rest of the recipe as written.
Alternatively, you can sauté the whole chicken breast, let it rest while you make the sauce, then slice it before returning it to the pan. Both methods work well. Try them and let us know which you prefer!
Ideas for Leftover Roasted Chicken Breasts
| Idea | Description | Wine Pairing |
|---|---|---|
| Chicken Caesar Salad | Toss sliced chicken with crisp romaine, croutons, and creamy Caesar dressing. | Sauvignon Blanc or Vermentino |
| Chicken Quesadillas | Stuff tortillas with chicken, cheese, and vegetables, then grill or pan-fry. | Zinfandel or Garnacha |
| Chicken Fried Rice | Stir-fry chicken with rice, vegetables, soy sauce, and scrambled egg. | Riesling or Grüner Veltliner |
| Chicken Alfredo Pasta | Mix chicken with creamy Alfredo sauce and fettuccine. | Chardonnay (oaked or unoaked) |
| Chicken and Vegetable Stir Fry | Quick sauté of chicken with fresh vegetables and a savory Asian-style sauce. | Gewürztraminer or Pinot Gris |
| BBQ Chicken Pizza | Top pizza crust with BBQ sauce, chicken, red onion, and cheese. | Syrah or Barbera |
| Chicken Tacos | Fill corn tortillas with chicken, salsa, avocado, and cilantro. | Albariño or Rosé |
| Chicken Pot Pie | Combine chicken with a creamy filling and bake under a flaky pastry crust. | Chardonnay or Viognier |
| Chicken Soup with Noodles | Simmer chicken in broth with noodles and vegetables. | Pinot Gris or Chenin Blanc |
| Chicken Wraps with Hummus & Veggies | Wrap chicken in a tortilla with hummus, cucumber, and fresh greens. | Rosé or Sauvignon Blanc |
| Mediterranean Chicken Grain Bowl | Combine chicken with quinoa, olives, feta, cucumbers, and tzatziki. | Assyrtiko or Vermentino |
| Chicken Curry | Simmer chicken in a fragrant curry sauce and serve with rice. | Gewürztraminer or off-dry Riesling |
| Chicken Enchiladas | Roll chicken in tortillas, cover with enchilada sauce, and bake. | Tempranillo or Grenache |
| Chicken and Pesto Pasta | Toss chicken with pasta, pesto, and freshly grated Parmesan. | Verdicchio or Sauvignon Blanc |
| Chicken and Mushroom Risotto | Stir tender chicken into creamy mushroom risotto. | Pinot Noir or Chardonnay |
7 Responses
Anyone else tried this? Looks really tasty, I bet you can swap the peas out with something else, broccoli or anything really!
I added some cherry tomatoes, cut in 1/2, towards the end. Delicious.
Good recipe.
sounds just like chicken carbonara if you add bacon
how it can be compare with carabonara , as cream cheese, chicken goes with white wine and carbonara goes with brown sauce, red wine.
lovely to add muschrooms and some cream!!
=]
I just made this recipe, thinking of adding more parmesan cheese, more salt, and mushrooms, but it was VERY delicious. Everyone liked it except my little sister, who doesn’t like anything.
Hi M and J, I know how that is- RG