Creamy Chicken & Leek Pasta

Silky caramelised leeks, tender chicken, and penne in a light cream sauce. Comforting enough for a weeknight but impressive enough to share.

Instructions

1. Cook the penne until al dente. Reserve 150 ml pasta water before draining.
2. Prep the leeks: Trim, wash thoroughly, and slice into thin rounds.
3. Cook the chicken: Slice into strips. Season, then cook in olive oil over medium-high heat for 5–6 minutes until golden. Remove and set aside.
4. Sweat the leeks: In the same pan, add a knob of butter and cook the leeks over medium-low heat for 8–10 minutes until completely soft and silky.
5. Add the cream: Pour in the cream and let it bubble for 2–3 minutes until slightly thickened. Season with salt, white pepper, and a pinch of nutmeg.
6. Combine: Return the chicken to the pan. Add the drained penne and toss to coat. Add a splash of pasta water if the sauce is too thick.
7. Serve immediately with extra black pepper and grated Parmesan if desired.