Pasta alla Papalina Recipe (Creamy Pasta with Ham and Peas)

Pasta alla Papalina, is a delectable creamy and cheesy pasta from Rome made with chicken, ham and peas, and named after Pope Pius XII.

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Course: Dinner, Main Course

Keyword: Chicken, Chicken breast, Pasta, Pasta alla Papalina

Total Time: 30

Servings:

Place a large pot of salted hot tap water on to boil.
1 teaspoon salt
Slice mushrooms. Mince garlic. Finely grate parmesan.
200 g mushrooms, 2 clove garlic, 100 g parmesan cheese
Dice chicken. Slice ham into small pieces.
400 g chicken breast, 100 g ham
Once water is boiling, add pasta and set a timer for 1 minute less than packet instructions.
375 g ditalini pasta
Place a deep frying pan or casserole dish on high heat. Add oil and butter. Add chicken in a single layer and don't stir until the edges turn opaque.
1 tablespoon olive oil, 2 tablespoon butter, 400 g chicken breast
Stir chicken then add mushrooms, ham and garlic, and sauté until golden.
200 g mushrooms, 100 g ham, 2 clove garlic
When pasta is almost ready, add peas and cook for 1 min. Drain. Option to reserve plain pasta with chicken and ham for your child. Add remaining pasta with cream and parmesan. Stir through. Season to taste.
100 g parmesan cheese, 1.5 cups frozen baby peas, 200 ml thickened pouring cream, ½ teaspoon salt and pepper
Option to serve kids pasta, chicken and ham. Serve adults creamy pasta with finely grated parmesan and freshly cracked black pepper. If reheating, add water to loosen the sauce.
¼ teaspoon cracked black pepper