Equipment Needed
- Large pot for boiling pasta
- Large, deep skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Whisk
Step-by-Step Instructions
First, I get my pasta going in a large pot of well-salted boiling water, cooking it just to al dente according to the package directions. I always reserve about a cup of the starchy pasta water before draining—it’s liquid gold for adjusting the sauce later. While the pasta cooks, I melt the butter in my deep skillet over medium heat. I add the diced onion, carrots, and celery with a big pinch of salt. Here’s a tip I learned: let the veggies sweat for a good 7-8 minutes until they’re softened and the onions are translucent. Don’t rush this step! It builds a fantastic flavor base. Then, I stir in the garlic for just 30 seconds until fragrant.
Next comes the sauce foundation. I sprinkle the flour over the cooked vegetables and stir constantly for about two minutes. This cooks out the raw flour taste and creates our roux. It will look like a thick, pasty clump clinging to the veggies—that’s exactly right. Now, I slowly pour in the chicken broth while whisking vigorously to avoid any lumps. Once it’s smooth, I whisk in the milk and heavy cream. I bring the whole mixture to a gentle simmer, watching it transform before my eyes into a creamy, gorgeous sauce.
Now for the heart of the dish. I reduce the heat to medium-low and stir in the cooked chicken, frozen peas (they thaw instantly in the hot sauce), dried thyme, and rosemary. I let it all simmer together for 5-7 minutes so the flavors can marry and the chicken can heat through. This is when the kitchen smells absolutely incredible. I season generously with salt and pepper here—taste as you go! The sauce should be highly seasoned to coat the pasta.
Finally, I add the drained al dente penne directly into the skillet with the creamy chicken and vegetables. I gently toss everything to combine, letting the pasta soak up that sauce for a minute. If the mixture seems a bit thick, I’ll splash in a little of that reserved pasta water to loosen it up to a silky, clinging consistency. I finish it with a final crack of black pepper and a sprinkle of fresh parsley right in the pan.(See the next page below to continue…)