Pappardelle Pasta with Chicken and Peas

Pappardelle Pasta with Chicken and Peas

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 4 Servings

Pappardelle pasta is basically a thicker version of fettuccine. It works well with bold and flavorful sauces, but can also be enjoyed with a simple butter and garlic blend.

Photo originally appeared on


  • 6 ounces dried pappardelle
  • 1-1/2 cups shelled sweet peas
  • 1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
  • 2 teaspoons olive oil
  • 8 ounces skinless, boneless chicken breasts, cut into large pieces
  • 1 small onion, cut into thin wedges
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chicken broth
  • 1/4 cup heavy whipping cream
  • Parmigiano-Reggiano cheese


  1. Cook the pappardelle as stated on package directions taking care to add the sweet peas to the pot during the last 4 minutes of cooking.
  2. In the meantime, place the tomatoes into a blender and process until smooth; set aside.
  3. Place the oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the chicken, onion and the freshly ground pepper, and sauté the mixture until the chicken is no longer pink; about 5 minutes.
  4. Slowly add the broth and the pureed tomato to the pan and bring the mixture to a boil. Once boiling, reduce the heat to medium and simmer the mixture for 3 minutes.
  5. Add the cream to the pan, stir to combine and cook for an additional 3 minutes. Serve the sauce over the hot pasta and then top with the Parmigiano-Reggiano cheese

Filed Under:



Comments on "Pappardelle Pasta with Chicken and Peas"