Recipes Dinner Pasta and Noodle Dishes Pasta Chicken au Poivre Pasta 5.0 (1) 1 Review Cracked black pepper, Cognac, and crème fraîche bring the signature flavors of classic steak au poivre to this creamy chicken pasta. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on September 25, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christina Daley Total Time: 30 mins Servings: 4 Jump to recipe Browning the chicken first creates a flavorful crust and leaves behind fond that lends caramelized depth to the sauce.Crème fraîche remains stable as the sauce simmers, creating a silky sauce with richness and a subtle tang.Finishing the pasta in the skillet allows it to absorb the peppery sauce, while its starch helps create a creamy consistency that clings to every ridge. Au poivre sauce is far simpler to make than its elegance suggests. Traditionally spooned over steak, it gets its character from cracked black pepper, Cognac, and cream. This playful pasta version captures the best parts of the classic, pairing that peppery sauce with deeply browned chicken thighs and radiatori built to catch every bit. Chicken thighs are a natural stand-in for steak: forgiving enough to take on a deep sear, with the same kind of caramelized richness that gives au poivre its appeal. Crème fraîche adds body and a welcome tang, while radiatori’s ridges and curls hold on to the creamy sauce. It has the refined, polished feel of a classic bistro dish, and comes together in just half an hour. Can I substitute sour cream or heavy cream for crème fraîche? Do not substitute sour cream; its lower fat content makes it more likely to curdle when simmered. Heavy cream is a suitable substitute and will produce a smooth, rich sauce, though it will be slightly looser and won’t provide the subtle balancing tang of crème fraîche. 7 Brilliant Mayonnaise Substitutes for Sandwiches, Salads, and More How do I keep the Parmesan cheese from clumping or making the sauce grainy? Stir the cheese in off heat; excessive heat can cause the cheese proteins to tighten and separate, leaving the sauce grainy. Notes from the Food & Wine Test Kitchen Arrange the chicken pieces in a single layer with a little space between them. If the skillet is crowded, the chicken will steam rather than develop a deeply browned crust. Add the Cognac away from the heat. Alcohol can ignite when poured near an open flame. Remove the skillet from the burner, add the Cognac, then return it to the heat to reduce. Do not pour the Cognac directly from the bottle. The sauce will continue to thicken as it stands, so stop cooking when it is just shy of your desired consistency. If necessary, loosen it with a splash of hot water or chicken stock before serving. This recipe was developed by Jasmine Smith; the text was written by Craig Ruff. Keep Screen Awake Ingredients 8 ounces uncooked radiatori pasta 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 1/4 teaspoons kosher salt, divided, plus more for pasta water 1 1/2 teaspoons coarsely cracked black pepper, divided, plus more for garnish 2 tablespoons neutral oil 1/2 cup finely chopped shallot 1 1/2 tablespoons minced garlic 1/4 cup Cognac 1 1/2 cups unsalted chicken stock 1 (8-ounce) container creme fraiche 1 1/2 teaspoons fresh thyme leaves 4 ounces Parmesan cheese, finely grated (about 1 cup), plus more for garnish Chopped fresh chives Directions Bring a large pot of salted water to a boil. Add pasta; cook until just shy of al dente, about 2 minutes less than package directions, 9 to 10 minutes total. Drain pasta, reserving 1/2 cup pasta cooking water; set aside. Meanwhile, season chicken with 1 teaspoon salt and 1 teaspoon pepper. Heat oil in a large skillet over medium-high until shimmering. Add chicken in an even layer and cook, undisturbed, until deeply browned on undersides, about 4 minutes. Stir and continue cooking until browned and cooked through, about 3 minutes. Transfer to a plate; do not wipe skillet clean. Cook shallot and garlic in reserved skillet over medium, stirring often, until shallot is softened, 2 to 3 minutes. Remove skillet from heat and carefully add Cognac. Cook over medium, scraping up browned bits on bottom of skillet, until Cognac is nearly evaporated, about 1 minute. Stir in chicken stock and remaining 1/2 teaspoon black pepper, and 1/4 teaspoon salt; bring to a simmer over medium-high. Cook, stirring occasionally, until reduced by half, about 5 minutes. Stir in pasta, crème fraiche, and reserved pasta cooking water, and cooked chicken along with any accumulated juices; bring to a simmer and cook, stirring often, until thickened slightly, about 2 minutes. Remove from heat and stir in cheese until fully melted and sauce coats the chicken and pasta. Divide pasta evenly among 4 bowls, and garnish with additional cheese, chives, and cracked black pepper. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.