Why This Recipe Works

This dish is a play on The Cheesecake Factory’s popular Pasta da Vinci, which features penne tossed with sautéed chicken and mushrooms in Madeira sauce. We began by cooking thinly sliced chicken in a skillet. After removing the chicken from the pan, we browned the mushrooms and onion; these bolstered the umami notes in the Madeira and enhanced the complexity of its woodsy, sweet, slightly acidic flavors. We used a full cup of Madeira to deglaze the pan, reducing it to ½ cup to concentrate its flavors. Sour cream stirred in at the end gave a lush body, creaminess, and slight tang to the sauce.

Before You Begin

Shiitakes or white mushrooms can be substituted for the cremini.

Instructions

Bring 2 quarts water to boil in large saucepan. Add 12 ounces penne and 1½ teaspoons table salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Meanwhile, melt 1 tablespoon unsalted butter in 12-inch skillet over medium-high heat. Add 1 pound chicken breasts, trimmed and sliced crosswise ¼ inch thick; ½ teaspoon salt; and ¼ teaspoon pepper and cook until chicken is cooked through, about 3 minutes. Transfer to bowl.

Add 8 ounces cremini mushrooms, sliced thin, to skillet and cook until beginning to brown, about 2 minutes. Add 1 finely chopped large red onion, 1 teaspoon salt, and remaining 3 tablespoons butter and cook, stirring frequently, until onion begins to brown, about 10 minutes. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 cup Madeira and remaining ½ teaspoon salt, scraping up any browned bits, and bring to simmer. Reduce heat to medium and simmer until reduced by half, about 3 minutes. Stir in chicken, ½ cup sour cream, and 2 tablespoons minced parsley and cook to heat chicken through, about 1 minute.

Add to pasta and toss to combine. Adjust consistency with reserved cooking water as needed. Divide among 4 plates and garnish with extra minced parsley. Serve.