Chicken au Poivre Pasta

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The viral Chicken Au Poivre but make it for a weeknight dinner with pasta to make a complete meal.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: French

Servings: people

Calories: 1377kcal

Author: Emily Roz

Ingredients

For the chicken

2 chicken breasts
2 tablespoon all-purpose plain flour
Salt and black pepper to season the flour
1 tablespoon olive oil

For the peppercorn sauce

1 tablespoon olive oil
1 large shallot or 2 small, finely diced
3 garlic cloves minced
1 tablespoon whole black peppercorns
20 grinds black pepper
½ teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
⅔ cup (150ml) chicken stock
1 ⅓ cups (300ml) heavy cream (double cream)
Salt to taste

For the pasta

7 oz (200g) pasta
Salt for the pasta water

Instructions

Mix the flour with a generous pinch of salt and pepper on a plate. Coat both chicken breasts in the seasoned flour and shake off the excess.
Heat 1 tablespoon olive oil in a deep pan (that has a matching lid) over medium heat. Fry the chicken for 2-4 minutes on each side until golden brown but not cooked through (it will finish off cooking in the sauce later). Remove and set aside.
Add the remaining 1 tablespoon olive oil to the same pan, then the shallots and garlic. Fry for a few minutes until softened and fragrant. Scrape the base of the pan to remove the fond (chicken bits), this adds lots of flavor!
Add the whole peppercorns, ground black pepper, paprika, oregano and thyme. Fry for 2 minutes, stirring.
Pour in the chicken stock and heavy cream, season with salt and bring to a boil. Reduce to a simmer, return the chicken to the pan and cover with the lid. Simmer on low heat for 10 minutes, until the chicken is cooked through (165°F / 74°C). Don’t overcook it or it will turn rubbery.
Meanwhile, cook the pasta in salted boiling water according to the package directions until al dente. Drain and set aside.
Remove the chicken from the sauce and slice into thin slivers.
Add the cooked pasta to the peppercorn sauce and toss until coated. We want a super saucy sauce, so if the sauce has thickened a lot, add in a splash of cream or stock to loosen it.
Divide the pasta between two bowls, top with the sliced chicken and spoon over any extra sauce. Optionally top with grated parmesan and a squeeze of lemon juice.

Notes

Storage: Keeps in the fridge for up to 3 days. Reheat gently with a splash of stock or water. Not suitable for freezing.
Brandy: None is needed. If you do want more of that classic flavor, simply add a splash of brandy after the spices and let it bubble for a minute before adding the stock.
Heat level: For a milder sauce, halve the whole peppercorns or crush them before adding.
Chicken thighs: Boneless, skinless thighs work in place of breasts.
Cream: Use heavy cream (double cream in the UK). If you're looking to halve the calories - use light or single cream.

Nutrition