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Chicken with Creamy Penne

This makes a quick and easy supper. If I'm cooking it just for me, I still make enough for two and eat the leftovers the next day for lunch.

Serves 2


200g penne pasta

2 tsp olive oil

Knob of butter

2 chicken breasts

4 tbsp dry white wine

115g frozen peas

5 tbsp double cream

Pinch of salt

4-5 tbsp of chopped fresh parsley, to garnish


Boil the pasta for 8-10 minutes and drain once done.

Meanwhile, heat the oil and butter in a frying pan, add the chicken and cook over a medium heat for about 4 minutes on each side.

Pour in the wine and cook over a high heat until it has almost evaporated.

Add the peas, cream and pasta to the frying pan and stir well. Cover and simmer for 2 minutes.

Garnish with fresh parsley and serve.

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