Pasta Da Vinci Madeira Wine (Printable Version)
Pasta tossed with chicken, mushrooms, and creamy Madeira wine sauce for bold Italian-American flavors.
# What You'll Need:
→ Chicken
01 -
450 g chicken breast or tenders, cut into 2.5 cm cubes
02 -
Salt, to taste
→ Vegetables
03 -
4 tablespoons unsalted butter
04 -
1 tablespoon olive oil
05 -
1 medium red onion, chopped
06 -
225 g mushrooms, sliced
07 -
4 garlic cloves, finely chopped
→ Wine Sauce
08 -
2 tablespoons unsalted butter
09 -
1 tablespoon plain flour
10 -
240 ml Marsala wine or fortified wine (such as Sherry or Madeira)
11 -
120 ml heavy cream
12 -
120 ml chicken stock, plus extra if needed
13 -
50 g Parmesan cheese, grated
14 -
Salt and black pepper, to taste
→ Pasta and Garnish
15 -
280 g tubular pasta (penne or rigatoni)
16 -
Pinch of red pepper flakes, optional
17 -
Extra Parmesan cheese, for serving
# Steps to Follow:
01 -
Bring a large pot of salted water to a rolling boil. Add pasta and cook until just al dente. Drain well but do not rinse; reserve for later.
02 -
Cut chicken into bite-sized cubes. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and season with salt. Sauté until golden brown and cooked through. Remove chicken from the skillet and set aside.
03 -
In the same skillet, melt 4 tablespoons butter over medium-high heat. Add chopped red onion and cook for 4 minutes until softened. Add sliced mushrooms and sauté an additional 3 to 4 minutes until browned. Transfer onions and mushrooms to a plate.
04 -
Melt 2 tablespoons butter in the skillet. Add chopped garlic and cook for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute to form a roux.
05 -
Reduce heat to low. Carefully pour in Marsala wine, allowing the mixture to sizzle and reduce slightly. Return heat to gentle simmer, then add heavy cream and chicken stock. Cook for 5 minutes, letting the sauce reduce and flavors develop.
06 -
Remove skillet from heat and stir in grated Parmesan until melted and smooth. Adjust seasoning with salt and black pepper. Add more chicken stock if a thinner consistency is desired.
07 -
Return onions and mushrooms to the pan. Stir well and simmer for 1 to 2 minutes. Add cooked chicken pieces and simmer for another 1 to 2 minutes. Fold in the drained pasta and toss to coat thoroughly, heating through for 1 minute.
08 -
Plate the pasta and sauce. Sprinkle with optional red pepper flakes and additional Parmesan to taste. Serve immediately.
# Additional Notes:
01 -
Do not rinse the cooked pasta; starches help the sauce adhere for better texture.
02 -
Reserve extra chicken stock to adjust sauce consistency if needed.