Creamy Chicken Penne

Start the creamy chicken penne with the prep. Cut the chicken breast into small pieces. Peel and finely chop the onion. Grate the carrot finely, so it softens fast and melts into the sauce without anyone noticing.

Melt the butter in a frying pan. Add the onion. Cook it gently over low heat for about 3 minutes, until it turns soft and translucent but never browned.

Add the chicken and season it lightly with salt. Cook for 4 to 5 minutes, stirring constantly, until the pieces turn pale on every side.

Stir in the grated carrot and peas. Mix briefly. Pour in the cooking cream to build a smooth, gentle base for the sauce.

Let the sauce simmer gently for 5 to 7 minutes, until the vegetables soften and the chicken cooks through completely. Finally, stir in the grated Edam cheese.

Bring a large pot of water to a boil. Salt it well. Cook the penne according to the package instructions, until tender but still firm enough to hold its shape.

Drain the cooked penne in a colander. Let it stand for a moment, so it does not carry too much water into the sauce.

Tip the penne straight into the pan with the finished sauce. Toss it gently, so every piece is wrapped in that cheesy coating.

Too thick? Add a few tablespoons of the hot pasta water, loosen the sauce over the heat, then stir it through again.

Serve it right away. The penne stays tender and the sauce stays creamy, which even younger children happily finish.