Madeira Chicken and Shiitake Mushroom Penne
Prep time
Cook time
Total time
  • 12 oz penne pasta
  • 2 tablespoons olive oil
  • 1 red onion, halved, then thinly sliced
  • 4 cloves garlic, minced
  • 12 oz shiitake mushrooms, thinly sliced
  • salt (to taste)
  • pepper (to taste)
  • 1½ lbs chicken breast, cut into 1 inch pieces
  • 4 tablespoons butter
  • 1 heaping tablespoon flour
  • 1¼ cup Madeira wine
  • 1 cup heavy cream
  • 1 cup freshly grated parmigiano reggiano
  • 3 tablespoons fresh or dried parsley
  1. Cook the penne according to the directions on the box (don't forget to season the water with some salt), then set it aside.
  2. In a large saute pan, heat up the olive oil over medium heat.
  3. Add the onions and cook them until they are caramelized, about 10 minutes.
  4. Add the garlic and mushrooms and season with some salt and pepper. Cook for another 3 minutes. Remove the onions, garlic, and mushrooms from the pan, but leave the pan over the heat, then set aside.
  5. Add the chicken into the saute pan, season with some salt and pepper, then cook until no longer pink, about 4-6 minutes.
  6. Leaving the pan over the heat, plate the chicken with the onions, garlic, and mushrooms, then set aside.
  7. Melt the butter in the saute pan, then whisk in the flour. Cook for 2 minutes, then add the wine. Bring to a boil and constantly stir for 10 minutes, until the alcohol is evaporated. Stir in the heavy cream, season with some salt and pepper, then let it simmer for 1 minute.
  8. Add the penne and return the chicken, onions, garlic, and mushrooms to the sauce. Cook for 3 more minutes. Sprinkle the parmigiano reggiano and parsley over the top, then serve immediately.
Recipe by Sprig and Flours at