Ingredients
Pasta
- 12 oz penne pasta
- 1 tbsp salt, kosher (Or your preferred coarse salt)
Chicken
- 1 1/2 lbs chicken breast, boneless skinless (Cut into bit-sized pieces)
- 1 tsp salt, kosher
- 1/2 tsp black pepper, freshly ground
- 1 tbsp extra virgin olive oil
- 1 tbsp Butter, unsalted
Sauce
- 8 oz Baby Bella mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup Madeira wine
- 3/4 cup chicken stock
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, freshly grated
- 2 tbsp fresh parsley, chopped
- 1/2 cup pasta water (Reserved from your pasta)
Garnish
- Parmesan cheese, freshly grated
- Fresh parsley, chopped
Method
Pasta
- Bring a large pot of generously salted water to a boil. Cook the penne until al dente according to the package directions.
Pull out about 1/2 a cup of the pasta water just before you drain it.
Chicken
- While the pasta cooks, season the chicken with the salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
Sauce
- Reduce the heat to medium. Add the mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they’ve released their moisture and begin to brown.
- Add the sliced onion and cook for another 6 to 8 minutes, stirring occasionally, until softened and lightly caramelized.
- Stir in the garlic and cook for 30 seconds or until fragrant.
- Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Simmer for 5 to 7 minutes, or until the wine has reduced by about half.
- Stir in the chicken stock and simmer for another 3 to 4 minutes.
- Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until the cheese has melted and the sauce is smooth.
- Return the chicken and any accumulated juices to the skillet. Add the cooked penne and toss until evenly coated.
- Add reserved pasta water a little at a time until the sauce reaches a silky consistency that lightly coats the pasta.
- Stir in the chopped parsley and serve immediately, garnishing with additional Parmesan cheese and parsley.
Don't rush the onions. Let them slowly caramelize to bring out their sweetness
Madeira wine is essential to the authentic flavor of this dish. Marsala can be substituted, but the flavor will be different.
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
