Ingredients
1lbpenne pasta
4tbspbutter,divided
1lbchicken breast meat,cut into 1-inch chunks
½tspkosher salt
¼tspground black pepper
1red onion,chopped
1lbshiitake mushrooms,sliced, or Crimini
2clovesgarlic
1cupmadeira wine
1cupchicken broth
½cupsour cream
1cupheavy cream
½cupParmesan cheese
Preparation
Cook the pasta 1 minute shy of the directions on the box and drain.
In a cast-iron skillet, add 1 tablespoon of butter.
Add the chicken, salt, and pepper in the pan on medium-high heat for 5 to 7 minutes, stirring once in the middle.
Remove the chicken from the pan and set it aside with the pasta.
Add in 1 tablespoon of butter. Add in mushrooms and cook for 5 to 7 minutes until browned.
Add 1 tablespoon of butter to the pan with the mushrooms and add onions. Cook on medium-low for 5 to 7 minutes or until caramelized.
Add in the garlic and cook for 1 additional minute.
Add the wine and 1 cup chicken broth and let reduce by ¾ of the liquid for 10 to 12 minutes, depending on how hot the skillet and flame are.
Add the sour cream, heavy cream, Parmesan cheese, and last 1 tablespoon of butter. Whisk until it is well combined.
Add in the chicken and pasta and stir to combine.
Serve immediately. Garnish with additional Parmesan cheese if desired.
