Description
A creamy and comforting Pasta Da Vinci made with tender chicken, earthy mushrooms, and penne pasta tossed in a rich, savory non-alcoholic cream sauce. This restaurant-style dish is elegant enough for guests yet simple enough for a cozy weeknight dinner.
Ingredients
- 12 oz penne pasta
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 8 oz cremini or baby bella mushrooms, sliced
- 1 cup non-alcoholic cooking wine substitute
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken pieces with salt and black pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked through. Remove from the skillet and set aside.
- In the same skillet, add more butter or oil if needed. Sauté the chopped red onion until softened and translucent.
- Add the sliced mushrooms and cook until they release their moisture and become tender. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the non-alcoholic cooking substitute, scraping up any browned bits from the bottom of the pan. Let it simmer for several minutes to reduce slightly.
- Add the chicken broth and continue simmering for a few minutes.
- Stir in the heavy cream and allow the sauce to gently simmer until it thickens.
- Mix in the grated Parmesan cheese until melted and smooth.
- Return the cooked chicken and drained pasta to the skillet. Toss everything together until well coated in the sauce.
- Garnish with fresh parsley and additional Parmesan if desired. Serve immediately.
Notes
- For a vegetarian version, replace the chicken with extra mushrooms or vegetables like spinach, zucchini, or roasted bell peppers.
- Use half-and-half instead of heavy cream for a lighter option, though the sauce will be slightly less rich.
- Add red pepper flakes for a touch of heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
- This dish can be frozen for up to 2 months, though the sauce texture may slightly change after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 35 g
- Saturated Fat: 17 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 145 mg
