Chicken Alla Panna Recipe
Fresh mushrooms, garlic, scallions, sweet cappicola ham, sautéed with chicken, deglazed with marsala wine simmered in a creamy butter sauce and tossed with penne pasta.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Chicken
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken breast pieces, season with salt and black pepper, and cook until browned and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- 3
- 4
Add the Ham
Add the diced cappicola ham to the skillet and cook for an additional 2 minutes, stirring occasionally.
- 5
Deglaze with Marsala Wine
Pour in the Marsala wine, scraping the bottom of the skillet to deglaze. Let it simmer for about 3-4 minutes until slightly reduced.
- 6
Make the Cream Sauce
Reduce the heat to low and stir in the heavy cream. Allow the sauce to simmer for another 2-3 minutes, then return the cooked chicken to the skillet.
- 7
Combine with Pasta
Add the cooked penne pasta to the skillet and toss everything together until well combined. Adjust seasoning with salt and black pepper, if needed.
- 8
Serve
Serve hot, garnished with grated Parmesan cheese and additional chopped scallions, if desired.