Little Marie Pasta Recipe
Chicken breast, cured ham, and onion tossed in a white wine and Parmesan cream sauce with penne pasta. Topped with fresh basil and shaved Parmesan.
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Ingredients
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Pasta
Chicken and Ham
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of pasta water.
Chicken and Ham Preparation
- 2
Cook Chicken and Ham
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the chicken breasts and season with salt and pepper. Cook for about 6-7 minutes per side or until cooked through. Remove the chicken from the skillet and let it rest before slicing.
- 3
Making the Sauce
- 4
Prepare the Cream Sauce
Pour the white wine into the skillet with the onions and ham, scraping up any browned bits from the bottom. Let it simmer for about 2-3 minutes until slightly reduced. Then, add the heavy cream and grated Parmesan cheese, stirring until the cheese has melted and the sauce is creamy. Season with additional salt and pepper to taste.
Combining Ingredients
- 5
Mix Pasta with Sauce
Add the cooked penne pasta to the skillet, tossing it in the cream sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency.
- 6
Slice the Chicken
Slice the cooked chicken breasts and place them on top of the pasta.
Serving
- 7
Garnish and Serve
Serve the pasta in bowls, garnishing with fresh basil leaves and shaved Parmesan cheese. Enjoy your Little Marie Pasta!
