Pasta da Vinci
A pasta masterpiece! Tender chunks of chicken and penne pasta are tossed in a creamy and slightly tangy wine sauce with mushrooms and shallots. A quick and easy pasta dish you can whip up for the family or dinner guests.
Servings: 6 servings
Ingredients
- 12 ounces Penne pasta (about 3 cups)
- 1 pound Chicken breast or tenders cut into 1” cubes
- 1 teaspoon Salt
- ½ teaspoon Fresh cracked black pepper
- ½ teaspoon Garlic powder
- 3 tablespoons Salted butter divided
- 1 Large shallot diced
- 8 ounces Cremini mushrooms sliced
- 3 cloves Garlic minced
- 2 tablespoons Flour
- ½ cup Madeira or marsala wine Can also substitute with chicken broth
- 1 cup Chicken stock
- ½ cup Heavy cream
- ⅓ cup Sour cream
- ½ cup Freshly grated parmesan cheese
Instructions
- Cook penne in salted boiling water according to package directions for al dente pasta. Drain and set aside.
- While pasta cooks, season the chicken pieces with the salt, pepper and garlic powder.
- Heat a large skillet over medium high heat. Add 2 tablespoons butter and once it is foamy, add in the chicken breast pieces and cook until browned and cooked through, about 5-7 minutes. Transfer chicken to a plate.
- Add in the remaining 1 tablespoon butter, shallots and mushrooms and cook until browned and the moisture is cooked out, about 4-6 minutes. Add in the garlic and cook for another 30 seconds.
- Add in the flour and stir to coat the mushroom and onion mixture in the flour, cooking for 1 minute. Whisk in the wine until smooth, add in the chicken stock and bring to a boil. Boil for 1 minute, then reduce heat to a simmer.
- Stir in the heavy cream, sour cream and parmesan. Bring the sauce back up to a simmer, but do not let it come to a hard boil or the sour cream can curdle. Add the chicken and cooked penne to the pan with the sauce and toss to coat. Once everything is heated through, taste and adjust seasoning.
- Remove from the heat and serve garnished with chopped fresh parsley and grated parmesan.
Notes
- Store leftover pasta in the fridge in an airtight container for 3-5 days. Freezing is not recommended.
- Reheat leftovers in a saute pan on medium low heat, adding splashes of chicken broth, water or milk as needed to loosen the sauce back up. Do not reheat over high heat, this will cause your sauce to break and become greasy.
- Microwave reheating is not recommended, it will break your sauce.
- Chicken tenders, breast or boneless skinless thighs will all work well in this dish.
- I used cremini mushrooms for this recipe, but white mushrooms or any other sturdy mushroom can be used.
- You can substitute the penne pasta for any other short pasta such as rotini, bowtie, campanelle or broad egg noodles.
- Any dry white wine can be used, or substitute it with another splash of chicken stock to deglaze the pan.
- I used a very heavy enameled cast iron skillet to get a deep golden brown sear on the chicken and mushrooms. You can use any pan you have on hand, but nonstick or lighter pans will not sear meat as well so be sure to not crowd the pan and work in batches if needed.
Nutrition
Calories: 529kcal | Carbohydrates: 51g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 102mg | Sodium: 740mg | Potassium: 711mg | Fiber: 2g | Sugar: 4g | Vitamin A: 643IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 2mg
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