Penne with chicken and pecorino


If I can’t have pasta at least once a week, I start doing strange things. I visit the pantry every 10 minutes and longingly stare at the penne, spaghetti and fettuccine that’s just waiting to be drenched in a creamy sauce, to be wrapped around silverware and to be shipped lovingly to my ever-ready mouth. Ahhhh, the joys of pasta!

A few years back I had a pasta dish similar to this penne with chicken and pecorino at a local restaurant. I’ve been dreaming of it ever since. Many a time I was tempted to attempt this dreamy dish, but to no avail. That is, until last night. Nailed it!!


300 g penne pasta

4 chicken breasts, cut into bite-sized pieces

1 teaspoon thyme

150 g broccoli florets

2 tablespoons flour

2 tablespoons butter

400 ml milk

Handful of grated pecorino cheese

Salt and pepper to taste


  1. Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.
  2. Cook the broccoli florets for a few minutes. Drain and set aside before it becomes soggy.
  3. Brown the chicken pieces in a splash of olive oil and thyme. Set aside and try not to eat it all beforehand.
  4. In a saucepan, mix the butter and flour into a paste over a medium heat.  Gradually add milk while continuously stirring. Beware of lumps.
  5. When the sauce is thick and starts boiling, add the pecorino cheese and some black pepper.
  6. Mix the broccoli, chicken and sauce with the pasta and let it simmer for about 5 minutes.
  7. Serve with lots and lots of black pepper.

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