Foodie Friday: Parmesan Penne

This week's recipe is a quick and easy two pot pasta dish that is suitable for everynight dinners or the bit more special occasion!
It uses a combo of my mom's easy Alfredo sauce and my love of all shapes pasta. (Even though I have used penne here you could use bowties or medium shells or any type of pasta that would hold sauce.) Though based on a really a tried and true classic Italian pasta it has just a bit of French influences in the flavor profile through the addition of peas and just a bit of a special and secret ingredient- nutmeg!

Parmesan Penne

1# penne pasta

1 T. olive oil

1# chicken breast, diced
1/2 c. butter
3/4 c. Parmesan cheese, grated
1 clove garlic, crushed and pealed
1c. cream
1/2 tsp. kosher salt
1/4 tsp. pepper
4-5 grates of fresh nutmeg (approx. 1/4 tsp.)
3/4 c. frozen peas








In a large pot or pasta pot bring a gallon of water to a boil. Salt the water well (about 1-1 1/2 T. salt for every gallon of water) as this is the only opportunity you have to season the pasta.

In a large skillet heat the olive oil briefly over high. Add the chicken, turning and browning until all pieces are cooked through.  Lower the heat to medium and add the butter, in chunks and the crushed garlic and slowly saute for about five minutes allowing the garlic to infuse and the butter to melt into the chicken.

Add the cream, Parmesan, salt, pepper, nutmeg and peas. Stir everything together and simmer on low heat. At this point drop the pasta and cook it until al dente.
When the pasta is done return it to the pot and carefully add the skillet of sauce over the top. Stir to combine and then cover the pot and allow it to sit for 3-4 minutes so the pasta soaks in the sauce.


Serve with a green salad and crusty bread with butter. (Mmm!)

Eat Well!