Campanelle with Chicken in Creamy Mushroom-Madeira Sauce
By David YuPublished on July 15, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
12 ounces campanelle or penne 2 teaspoons table salt, divided, plus salt for cooking pasta4 tablespoon unsalted butter, divided1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick¼ teaspoon pepper 8 ounces cremini mushrooms, trimmed and sliced thin1 large red onion, chopped fine3 garlic cloves, minced1 cup Madeira ½ cup sour cream 2 tablespoons minced fresh parsley, plus extra for serving
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.
Time
35 minutesYield
Serves 4Ingredients
12 ounces campanelle or penne
2 teaspoons table salt, divided, plus salt for cooking pasta
4 tablespoon unsalted butter, divided
1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick
¼ teaspoon pepper
8 ounces cremini mushrooms, trimmed and sliced thin
1 large red onion, chopped fine
3 garlic cloves, minced
1 cup Madeira
½ cup sour cream
2 tablespoons minced fresh parsley, plus extra for serving
Ingredients
12 ounces campanelle or penne
2 teaspoons table salt, divided, plus salt for cooking pasta
4 tablespoon unsalted butter, divided
1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick
¼ teaspoon pepper
8 ounces cremini mushrooms, trimmed and sliced thin
1 large red onion, chopped fine
3 garlic cloves, minced
1 cup Madeira
½ cup sour cream
2 tablespoons minced fresh parsley, plus extra for serving
Ingredients
12 ounces campanelle or penne
2 teaspoons table salt, divided, plus salt for cooking pasta
4 tablespoon unsalted butter, divided
1 pound boneless, skinless chicken breasts, trimmed and sliced crosswise ¼ inch thick
¼ teaspoon pepper
8 ounces cremini mushrooms, trimmed and sliced thin
1 large red onion, chopped fine
3 garlic cloves, minced
1 cup Madeira
½ cup sour cream
2 tablespoons minced fresh parsley, plus extra for serving
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.
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