The Quick, Easy & Extremely Delicious Creamy Peppercorn Chicken Pasta.
Learn how to make a delicious, budget-friendly, and quick creamy peppercorn chicken pasta. All ingredients are easy to find and the instructions are straightforward so you can confidently prepare a satisfying meal for family or friends. Enjoy!
Creamy Peppercorn Chicken Pasta
10
20
30
4 People
1008kcal
Ingredients
- 2 x (500g-1.1lbs) – Chicken breast, butterflied and 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 or pasta of your choice
- 5g (0.2oz) – Flat leaf parsley, roughly chopped
- Parmigiano Reggiano (optional) to serve
Instructions
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Butterfly the chicken breasts and slice each in half to make four fillets. In a bowl, combine the onion powder, garlic powder, olive oil and seasoning. Toss the chicken to coat.
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Bring a large saucepan of water to a rolling boil. Season generously with salt and cook the pasta according to package directions until al dente.
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Heat a large pan over high heat and add the clarified butter. Sear the seasoned chicken in batches for about 3 minutes per side until golden. Remove and let rest 5–10 minutes, then slice into thin strips. Keep covered and warm.
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In the same pan, add the diced onion and drained green peppercorns. Sauté 3–4 minutes until softened and lightly golden. Add the garlic and cook for about 45 seconds, stirring continuously.
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Pour in the wine or chicken stock and bring to a boil, stirring frequently until reduced by about half. Add the cream and seasoning, bring to a gentle simmer, then reduce heat to low and simmer 6–7 minutes until the sauce has thickened.
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Return the sliced chicken and any resting juices to the sauce. Add the drained pasta directly into the pan with the sauce, reserving some pasta water if needed to loosen the sauce. Stir through the chopped parsley, plate, and garnish with extra parsley and Parmigiano Reggiano if using.
Nutrition Guide
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Peppercorn Chicken Pasta Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. While it can be frozen for up to 3 months, freezing cream-based sauces often causes separation and a grainy texture upon reheating, so fresh is best.
Creamy Peppercorn Chicken Pasta Reheating Instructions
Reheat gently in a large pan over medium heat, stirring until warmed through. Add a splash of thickened cream while reheating to refresh the sauce and help prevent splitting. If using a microwave, heat in short intervals, stirring between bursts for even heating.
Watch How To Make The Recipe
What’s The Difference Between Green, Black, White & Pink Peppercorns?
Green Peppercorns
Green peppercorns are harvested before full ripeness and are often preserved in brine, oil, or vinegar. In this recipe, jarred green peppercorns in brine add a pleasant burst of flavor and a slightly tangy pop when bitten.
Black Peppercorns
Black peppercorns begin as green ones but are cooked and dried, which darkens them and concentrates the flavor. They are the most commonly used variety for seasoning worldwide.
White Peppercorns
White peppercorns are produced by removing the outer shell of fully ripened and dried peppercorns, revealing the pale inner seed. The extra processing can make them pricier and gives a milder, earthier flavor.
Pink Peppercorns
Pink peppercorns are not true peppercorns but dried berries from other plants. They have a fruity, slightly sweet flavor and may trigger reactions in people with nut allergies, so use them with caution if allergies are a concern.
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