Penne Chicken with White Wine Cream Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Penne Chicken with White Wine Cream Sauce recipe is a delightful combination of tender chicken, al dente penne pasta, and a rich and creamy sauce. The addition of white wine adds a subtle tang and depth of flavor to the dish. It is a perfect choice for a comforting and satisfying meal that can be enjoyed any day of the week.

Keywords: penne chicken, white wine cream sauce, recipe, pasta, creamy.

Penne chicken with white wine cream sauce recipe details

Penne chicken with white wine cream sauce recipe, recipe Rating: 4.7
Number of votes:127

Chicken breast morsels and penne pasta are combined with white wine, cream, onions, garlic, sage, rosemary, bread crumbs and Parmesan for a skillet-baked dish that goes from stovetop to oven. If you don’t have a wide, deep skillet, then use the skillet you have and transfer the final mixture into a baking dish. The result is heavenly, and the leftovers even better.
Ready in: 50 mins

Ingredients

Serves: 8

• 1 pound penne pasta, undercooked by four minutes, drained
• 3 tablespoons olive oil
• 4 chicken breast halves, boneless and skinless, chopped
• 1 cup dry white wine
• 1 large yellow onion, diced
• 3 small stalks celery, diced
• 1/2 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 pints half-and-half
• 1 teaspoon dried sage
• 1 sprig fresh rosemary leaves, minced
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 tablespoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 3/4 cup bread crumbs
• 1 cup freshly grated Parmesan cheese

Preparation method

Prep: 10 mins | Cook: 40 mins

1. Preheat oven to 425 degrees F. Drizzle drained pasta with about 1 tablespoon olive oil and toss to prevent sticking.
2. Heat the remaining oil in a 12-inch, oven-safe, non-stick skillet on medium-high heat. (If you don’t have a large enough skillet, lightly butter a 9×13 baking dish instead, but use the skillet for the preparatory cooking.)
3. Add chicken pieces to the skillet a handful at a time and cook, tossing occasionally until light golden brown, about 10 minutes. Add wine to skillet. Once bubbling, add onion, celery, and red peppers, cooking for 10 minutes, stirring occasionally. Add minced garlic and cook for another 2 minutes. Add half-and-half, sage, rosemary, cayenne, salt, pepper and nutmeg and let come to a bubble. Stir often and let bubble for 5 minutes.
4. Carefully add drained pasta and half each of the bread crumbs and Parmesan, stirring and coating well. (If baking in a 9×13-inch baking dish, carefully mix the pasta and the sauce in the baking dish.)
5. Level the surface and place in oven, uncovered, for about 10 minutes. Remove and sprinkle remaining bread/crumb parmesan mixture on top, all the way to edges, and return to oven for 5 more minutes, until lightly brown.